1 Lamb or mutton chops (loin or other cut), as many as needed
1 Mutton fat, a small amount for greasing the broiler
Instructions
1. Wipe the chops dry with a clean cloth or paper towel.
2. Remove superfluous (excess) fat from the chops.
3. Grease the broiler grate lightly with a piece of reserved mutton fat.
4. If using loin chops, the tail flap may be rolled and fastened with a small metal or wooden skewer to form a neat round.
5. Follow the method for broiling beefsteak (Farmer, p. 170): preheat a cast-iron skillet or broiler pan under a high broiler element for 5 minutes. Place chops on the hot grate 3–4 inches (7.5–10 cm) from the heat source. Broil lamb chops 1 inch (2.5 cm) thick approximately 4–5 minutes per side for medium (145°F / 63°C internal temperature, pink center, juices running clear with a slight blush); broil mutton chops of the same thickness 5–6 minutes per side for medium-well (160°F / 71°C internal temperature, little to no pink). Chops are done when the exterior is well-browned and slightly charred at the edges, the flesh yields with moderate resistance when pressed with a finger, and a meat thermometer reads the appropriate temperature.
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