There are a few reasons why your lamb chops might be tough. One possibility is that they were not cooked long enough. lamb chops should be cooked until they reach an internal temperature of 145 degrees Fahrenheit. Another possibility is that the chops were overcooked. This will cause the meat to be tough and dry. If you are unsure if your chops are cooked through, use a meat thermometer to check. Another reason why your lamb chops might be tough is because they were not tenderized properly. To tenderize meat, you need to break down the tough connective tissues. This can be done by marinating the meat, pounding it with a meat tenderizer, or using a knife to make small cuts in the meat. If your lamb chops are tough, there are a few things you can do to try to salvage them. One is to slice the meat very thinly. This will make it easier to chew. Another is to braise the meat. This is a cooking method where you cook the meat in a liquid, such as broth or wine, for a long period of time. This will help to break down the tough tissues and make the meat more tender. If you find that your lamb chops are tough