lamb chops
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Juicy, tender lamb chops with a perfect golden-brown crust, infused with garlic and rosemary. An elegant dinner that comes together in under 20 minutes, perfect for a special weeknight meal.
Tender, juicy lamb chops seared to perfection and brushed with a smoky, sweet, and spicy red chile glaze. A taste of the Southwest that's surprisingly easy to make for a special weeknight dinner.
Tender, juicy lamb chops seared to perfection with a fragrant crust of fresh garlic, rosemary, and thyme. An elegant and incredibly simple dish that comes together in under 30 minutes, perfect for a special weeknight dinner.
Raw lamb chops typically stay fresh for 3 to 5 days when stored properly in the refrigerator.
Yes, lamb chops freeze very well. Wrap them tightly to prevent freezer burn; they will maintain quality for 6 to 9 months.
Pan-searing over high heat or grilling are the best methods to achieve a crust while keeping the inside tender.
For medium-rare, aim for an internal temperature of 145°F (63°C) followed by a rest period.
Discard if the meat has a slimy texture, a greyish color, or a sour, off-putting odor.
Beef tenderloin steaks or thick-cut pork chops are the closest substitutes in terms of texture and cooking method.
You can trim excess hard fat, but leaving a thin layer helps keep the meat moist and adds flavor during cooking.
Lamb pairs exceptionally well with garlic, rosemary, thyme, mint, and lemon.
Look for meat that is fine-textured and pinkish-red with white (not yellow) fat marbling.
lamb chops is a versatile ingredient found in cuisines around the world. With 282 calories per 100g and 16.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Lamb is nutritionally similar to beef but often contains more Omega-3 fatty acids and slightly more iron depending on the cut.
