Spring Lamb Leg Chops

Spring lamb leg chops are cut across the leg, bone in, from young lamb, which is milder and more tender than mature lamb. Leg chops are leaner than loin or forequarter chops, around 25g protein per 100g cooked. Being lean, they want fast, high heat and little of it: grill or pan-fry for 3 to 4 minutes a side for medium, then rest for 5 minutes so the juices settle rather than running out. Cook them past medium and the leanness works against you. Season simply with salt, pepper and rosemary, or marinate briefly. They suit the grill, the barbecue and the pan equally, and their bone adds flavour while they cook.