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Time: About 8 or 10 minutes

Sufficient: Allow 2 chops to each person.

Seasonable from Easter to Michaelmas.
Ingredients
  1. Loin of lamb
  2. pepper to taste
  3. salt to taste
Directions
  • Trim off the flap from a fine loin of lamb
  • Cut it into chops about 3/4 inch in thickness
  • Have ready a bright clear fire
  • Lay the chops on a gridiron
  • Broil them of a nice pale brown, turning them when required
  • Season them with pepper and salt
  • Serve very hot and quickly
  • Garnish with crisped parsley, or place them on mashed potatoes
    • Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.
    Source: The Book of Household Management by Isabella Beeton (1859)
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