Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
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Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
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Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you're in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
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We chatted with award-winning chef Thomas Boemer to get some great grilling tips, and a few excellent recipes too, like these Grilled Lamb Chops with Broccolini and Olive-Pistacho Sauce.
Picholine olives, an elongated, green French variety with a firm texture and mild, fruity flavor, lend just the right amount of brininess to this chunky yet elegant sauce. Golden raisins and a dash of honey bring sweetness, while a whisper of lemon zest brightens the dish, and fresh thyme and parsley elevate the sweet, nutty, and salty notes. Perfectly grilled, juicy lamb chops and charred, crisp-tender broccolini are delicious in their own right, but their simple seasoning lets the sauce really shine.
If you love lamb chops as much as we do, you should also get our Vietnamese Lamb Chops recipe, or our Lamb Chops with an Olive-and-Herb-Crust recipe.