ROAST
You can also roast lamb chops as well as pan frying or grilling but it is more a case of making life easier than an accurate method of cooking a chop. If you like them well done with lots of crispy fat then go for it; shove them in a hot (200C/Gas 6) oven for about 20 to 30 minutes or until they are suitably frazzled. Eat with your fingers making the most of the joy that is lamb fat. An excellent Sunday dinner for one with a few roasties and just one impromptu vegetable.

GRILL
When we say grill nowadays we usually mean either a grill pan that goes onto the hob or a barbecue. Using a grill pan is pretty much the same as pan-frying except that the pan touches the meat in ridges and the fat runs into the grooves.

PAN FRY
Often confused with saute pan-frying is also not to be confused with shallow frying. Pan-frying involves larger pieces of meat say a steak or chicken breast a very small amount of oil and not too much movement. Essentially it has replaced the overhead grill and is a far moister way of cooking meat. For both methods, your lamb needs to be at room temperature. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat. Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge. Give the meat 3 minutes on each side for meat that is slightly pink; 4 for well done.