Lamb chop recipe?

[nat]

I have some lamb chops defrosting and was wondering how you guys cook them up?

My fall back is to season them and grill them, any good ideas?

 

[B-RAD]

Grill them with salt and pepper, until rare-medium rare, and top them off with a pat of butter, mixed with fresh rosemary and grarlic minced up in it.

 

[FLATU8ER]

Nat I offered the Basque Marinade, it is the best. Red wine, garlic, and black pepper among other ingrts.
PM me and I'll send you a bottle, Jim

 

[Combat Chuck]

Salt, pepper, minced rosemary and minced garlic in olive oil, smear it on and grill it over hardwood charcoal (basically a fire that burned down).

 

[nat]

Here's what I did:

I browned the chops in a pan with oil. I seasoned them with salt, pepper, garlic powder and italian seasoning.

I took a 12x12 pyrex pan and layerd inside:

3 potatos sliced
1 finely chopped onion over the top
I seasoned them with pepper, garlic powder and italian seasoning.
I placed the browned chops on top
I mixed one beef boullian cube with 1/3 cup boiling water then poured it inside.
It got covered with foil.

I cooked it at 400 degrees for 75 minutes.

Damn it was really good.

 

[nat]

Nat I offered the Basque Marinade, it is the best. Red wine, garlic, and black pepper among other ingrts.
PM me and I'll send you a bottle, Jim

Damn, I remember your offer. I can't believe I spaced that out

I'll shoot you a PM, thanks

 

[sparkplug]

I cooked it at 400 degrees for 75 minutes.

Damn it was really good.

Damn, that seems like a long time.

 

[nat]

They came out tender and yummy

 

[nat]

Damn, that seems like a long time.

I will say that I would probably only cook them for 60 minutes. That was my original intent, but I failed to start some pasta for my boy in time, so I let it cook while I finished up.

 

[spressomon]

Salt, pepper, minced rosemary and minced garlic in olive oil, smear it on and grill it over hardwood charcoal (basically a fire that burned down).

Same dealio with the addition of lemon zest; grind it all together in a mortar & pestle and rub away.

 

[Combat Chuck]

Same dealio with the addition of lemon zest; grind it all together in a mortar & pestle and rub away.

That sounds good, I'd like to see what difference the zest makes!

Damn, that seems like a long time.

They came out tender and yummy

The magic of the braise! Caramelized, and then roasted slow in liquid, is an amazing thing.

Nat, next time you do that, throw in a cup of red wine, and it'll bring that dish up two more levels. Lamb's one of the best stewing meats I know.

 

[Trollhole]

Does anyone use mint jelly or hott pepper jelly with their lamb? Or is that just a southern thing?

 

[Combat Chuck]

Does anyone use mint jelly or hott pepper jelly with their lamb? Or is that just a southern thing?

I do. Spring lamb and mint jelly, nothing like it!
having grown up around apple orchards, I generally do some roasted apples as a side, too.

 

[sparkplug]

I will say that I would probably only cook them for 60 minutes. That was my original intent, but I failed to start some pasta for my boy in time, so I let it cook while I finished up.

I'm glad they came out great. I guess I just think of eating them rare to medium rare.

 

[Combat Chuck]

I'm glad they came out great. I guess I just think of eating them rare to medium rare.

Depends on the cut, really. I love a rare Rib or loin chop, but braised shoulder shops, or shanks are equally great.

Anybody every play with lamb riblets? They make for great stews, problem is they don't have much meat. The good is that they're cheaper than dirt (and taste better, too).

 

[FLATU8ER]

Nat, I'll get it in the mail tomorrow.

too many forced over-times to make it to the post office yet, Jim

 

[nat]

I appreciate it!

 

[splitshot]

Another option for the next time you want to grill them is season as above and cook on a hefty bed of green onoins, don't end up with the wonderful hash marks, but the end product is tender and juicy.
Works equally well with pork chops..

 

[Combat Chuck]

Another option for the next time you want to grill them is season as above and cook on a hefty bed of green onoins, don't end up with the wonderful hash marks, but the end product is tender and juicy.

What is it about grilling that can make anything that once walked, swam, or crawled so tasty?

 

[FLATU8ER]

Nat, just put in the mail today. Right after my last post, my boys had a BBQ mergency, and I had to break open the package. Oh ya, you can mix this stuff w/a screw top red wine. if you don't have any, or don't drink, i usually purchase the small single serving bottle.
Jim