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Cooking Tender, Flavorful Lamb Chops Three Ways

A quick broil or sauté makes rib and loin chops juicy; a slow, gentle braise makes shoulder chops fork-tender

by Josh Eisen

fromFine Cooking
Issue 20

Looking for a main dish that is versatile, satisfying, and easy to prepare? Consider lamb chops. (If you have more time, there’s a longer-cooking lamb chop recipe here, too.) Shoulder, loin, and rib chops are all tasty, with just enough fat to be flavorful; they pair well with just about any red wine. All you need to know about lamb chops is the basic facts about the different cuts so you can choose the best cooking method for each chop. Eisen shares his own perfect-timing method. Featured recipes: Herb- & Wine-Braised Lamb Shoulder Chops; Broiled Herb-Marinated Lamb Rib Chops; and Spice-Crusted Lamb Loin Chops with Green Coriander Sauce.

Photos: Ellen Silverman

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