The lamb chops can be marinated in the fridge for up to 24 hours or frozen in the marinade for up to 3 months. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days.
Lamb is best when it’s cooked to medium but some people prefer it done medium rare or well done. For lamb chops, I err on the side of medium-well because I prefer crispy fat. Cook the lamb chops until their internal temperature reaches 150-158°F/65-70°C on a meat thermometer then remove from the heat and allow to rest for 5 minutes.