Recipes > Meat > Lamb > Lamb Chops

Lamb Chops


  • loin of lamb
  • pepper and salt to taste


Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.

Time: About 8 or 10 minutes.

Sufficient: Allow 2 chops to each person.

Seasonable from Easter to Michaelmas.


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The Book of Household Management (1861).

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