My tips for the perfect lamb chops
Most people cook lamb chops face side down – the meat is cooked, but not the fat, so they haven't got any sediment at the bottom of the pan. I always cook my lamb chops slowly, fat side down first. This way the fat gets cooked and rendered properly and caramelises – it's crispy and edible. But remember to start with a cold pan, because if you cook it too quickly, it’ll scorch.