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Old 01-09-2010, 02:20 PM   #1
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Lamb chop ideas?

I had lamb chops last spring at the Belagio, but I've never made them myself. I got a good deal on some lamb chops at the store this morning and am looking for some ideas on how to prepare them. Now it's snowing with a 20 below wind chill outside, so indoor recipes only please.

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Old 01-09-2010, 03:12 PM   #2
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When we have French lamb chops I do them as my neighbor showed me years ago .I salt and pepper them then smear them with crushed garlic,well chopped rosemary mixed with evoo, broil til med rare, and enjoy.
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Old 01-09-2010, 03:59 PM   #3
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Originally Posted by kadesma View Post
When we have French lamb chops I do them as my neighbor showed me years ago .I salt and pepper them then smear them with crushed garlic,well chopped rosemary mixed with evoo, broil til med rare, and enjoy.
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That sounds good! I think I'll have to dig in the snow and see how my rosemary bush is doing...
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Old 01-09-2010, 04:15 PM   #4
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We enjoy them the way Kadesma describes but drizzle with a bit of lemon juice about a minute before completion of broiling.
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Old 01-09-2010, 04:31 PM   #5
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I've only ever used my broiler to brown things, never actually cook. About how long would the chops take?
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Old 01-09-2010, 04:41 PM   #6
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Lamb

A really easy and good way is to marinate the lamb chops in Italian Dressing and grill or broil.
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Old 01-09-2010, 04:53 PM   #7
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Depends on thickness of chops and distance from heat source, two to seven minutes per side or until well browned with no more than 15% shrinkage.
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Old 01-11-2010, 09:48 AM   #8
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I like to throw some chops in the oven with some veggies, drizzle with EVOO, balsamic vinegar, honey, sliced garlic, and some dried parsley, salt and pepper, and just bake until cooked thru.

Alternatively, we chuck 'em either under the grill or in a fry pan with a little bit of salt on and just cook until just a remnant of pink remains.

Another favourite recipe is to dust with souvlakia seasoning and either pan-fry or grill and serve on a greek salad (with lots of feta and olives) drizzled in balsamic vinegar.

Lamb chops are so forgiving. They can be served slightly pink or still be tasty when nearly cremated!! (And many an Aussie BBQ has served the range in the one meal!! LOL)
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Old 01-11-2010, 07:41 PM   #9
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Originally Posted by kadesma View Post
When we have French lamb chops I do them as my neighbor showed me years ago .I salt and pepper them then smear them with crushed garlic,well chopped rosemary mixed with evoo, broil til med rare, and enjoy.
kadesma
Bravo!

Garlic & Rosemary Lamb Chops.



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Old 01-11-2010, 08:10 PM   #10
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oh, wow, yum.
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