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.
Lamb chop ideas?
- Thread starter jet
- Start date
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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.
kadesma
kadesma
That sounds good! I think I'll have to dig in the snow and see how my rosemary bush is doing...
justplainbill
Executive Chef
We enjoy them the way Kadesma describes but drizzle with a bit of lemon juice about a minute before completion of broiling.
recipedirect
Senior Cook
Lamb
A really easy and good way is to marinate the lamb chops in Italian Dressing and grill or broil.
A really easy and good way is to marinate the lamb chops in Italian Dressing and grill or broil.
justplainbill
Executive Chef
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.
Bilby
Executive Chef
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)
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)
CharlieD
Chef Extraordinaire
oh, wow, yum.
Jet,
thanks for the pictures. They look wonderful.
kadesma
thanks for the pictures. They look wonderful.
kadesma
vitauta
Executive Chef
i like your treatment of the lamb chops! i usually top each chop with a nice mushroom cap--fill the cavity of the mushroom with butter and garlic prior to broiling--so good, and practically counts as an extra vegetable....
Nils Hoyum
Cook
Good looking chops!
Timothy
Head Chef
Man, those chops looked fabulous! Perfect in fact! I'm stuffed from supper and it still made me drool.
pmeheran
Senior Cook
Perfect! My wife loves them that way!
