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Old 11-15-2014, 01:32 AM   #1
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My Albertsons has lamb chops of late

I haven't seen lamb chops like this in stores for 25 years.

They're kinda thin cut, I haven't cooked one up yet, but still...I'm stoked to see these for sale now. I bought the last pack they had.

Weird thing is, lamb is going for quite a bit more than what they charge. Lamb is double that price.

I'll cook one up and see if it tastes sufficiently "lamby" and report back here. They look good tho, don't they? I just don't want them to taste like cheap beef. To tell you the truth, they look a bit too full of fat veins to be like the lamb chops I remember from decades back. Like I said, they may be hard to tell apart from beef.


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Old 11-15-2014, 09:26 AM   #2
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Nice looking chops, and a really good price!
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Old 11-15-2014, 10:02 AM   #3
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Shoulder lamb chops should be flavorful. They are a cheaper cut than loin or rib chops but deliver a lot of lamb flavor. I sometimes use them for stew. My mom used to broil them.
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Old 11-15-2014, 10:09 AM   #4
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Quote:
Originally Posted by Andy M. View Post
Shoulder lamb chops should be flavorful. They are a cheaper cut than loin or rib chops but deliver a lot of lamb flavor. I sometimes use them for stew. My mom used to broil them.
They do make a really favorable stew. I made a lamb stew with some a couple of weeks ago. And of course I just had to add the barley.
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Old 11-15-2014, 02:31 PM   #5
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Nice find Caslon!

Be sure to snip the ring of fat around them every inch or so with your kitchen shears, they will lay flat that way without curling. I'd season them and pan fry or broil. Don't over cook them. Yummmm...
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Old 11-15-2014, 07:06 PM   #6
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Yes, that last chop is rather fatty. I broil them on my Norpro broiling pan after marinating them in olive oil, garlic, rosemary, squeezed lemon, sage, S&P.
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Old 11-15-2014, 08:42 PM   #7
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That sounds like a plan Caslon. We all know fat=flavor. Some nice rice pilaf, a salad, and you're all set.
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Old 11-15-2014, 09:33 PM   #8
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I have the mint jelly too ! haha
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Old 11-16-2014, 06:10 AM   #9
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I must not have been raised right. I can't ever remember being served mint jelly with a lamb chop. But at least I did get to eat lamb at an early age. Applesauce was served with pork. I remember that. And I continue it to today.

As good a cook as my mother was, she was a very basic cook. Meat, starch and a veggie was like a mantra to her. Dessert was a very special treat for special occasions. But every bite was delicious.
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Old 11-16-2014, 09:57 AM   #10
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When I was growing up, we ate lamb more than beef. Never knew about mint jelly until a lot later.
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