speaking of which...

Mark Backer

I am looking for a nice recipe for my little lamb chops. There are 12 of them and they total two pounds. They are about an inch or so thick.[p]Talk amongst yourselves....

YB

Mark Backer,
I do the frenched rack of lamb using Nature Boys recipe...It is great and should work on your lamb chops.
Larry
[ul][li]NB's Frenched Rack of Lamb[/ul]

Mark Backer

YB,[p]Thanks YB. That sounds right in my wheelhouse. Plus, if I sear that on the small, then reload, I can sear the ribeyes, rest and then both the large and small will be dwelling at the same time. [p]HOORAY for multiple eggs!![p]

YB

Mark Backer,
I have more than one egg cooking alot...You will like NB's lamb recipe.
Larry
[ul][li]Cooking on Three Eggs[/ul]

fishlessman

Mark Backer,
i keep it simple, salt pepper chopped rosemary oil. smoosh it down with the back side of a spoon. trex with a roast of 325-350.ive never done the rack of lamb, but that picture is got me hungry.i bought the egg for low asnd slows, but find that i sear lamb more than anything.

egghead2004

Mark Backer,
Interested in a lamb chop over pasta dish? There is not a lot of egging involved unless you want to bring your skillet outside to the egg. Anyway the chops are cooked in a sauce created by oinions, black olives, garlic, lemon zest, thyme, rosemary, dry red wine, and balsamic vinegar. They are served over pasta with olive oil, garlic, and crushed red pepper. [p]If anyone is interested, I'll dig up the ingredients and post them. Let me tell you this is one of the best lamb dishes I have ever had.

QBabe

egghead2004,[p]I'm DEFINITELY interested...! Please post the recipe.[p]Thanks,
Tonia
:~)

QBabe

Mark Backer,[p]I do a pistachio crusted rack of lamb that's awesome. In fact, I'm doing it for our Christmas Party tomorrow night, except I plan to use a boneless leg this time as an experiment.[p]Here's how we're serving it...[p]Appetizers
Tomato, Mozzarella, and Basil Bruschetta
Olive & Sundried Tomato Tapenade with Endive
Creamy Crab and Artichoke Dip
French Baguette slices[p]Dinner
Pistachio Crusted Leg of Lamb
Goat Cheese Mashed Potatoes
Peasant Sauce
Sesame Asparagus
Parsnip and Portabella Mushroom Cassarole
Greek Salad with Oregano Vinegarette[p]Dessert
Cheesecake-To-Die-For[p]Tonia
:~)

Mark Backer

QBabe,[p]If you're experimenting by using the boneless leg, be careful. It cooks a lot faster than the bone in ones. We nearly had a ruined one a couple of weeks ago...

QBabe

Mark Backer,[p]I've actually done quite a few of the boneless ones before, so I think I'm ok there. [p]The experimentation part is using the recipe for the crusting differently than the original recipe called for. I'm also still debating adding some dried fruit or maybe cranberries to the center before I roll and tie the roast. Haven't quite decided what the plan will be, but hopefully it will turn out well.[p]Tonia
:~)

egghead2004

QBabe,
here you are. For thicker chops just add more cook time prior to adding the wine and vinegar, but I don't reccomend chops that much over 1 inch.
Also, the pasta can be a little spicy with that much pepper in it, I cut that in 1/2 sometimes so it does not over power the lamb and sauce.[p]4 shoulder lamb chops or 8-10 loin chops about 3/4-inch thick each
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup finely sliced yellow onion
2 cloves garlic, crushed
2 dozen black olives, pitted
1 1/2 teaspoons lemon zest
4 sprigs thyme
1 tablespoon chopped fresh rosemary
1/4 cup aged balsamic vinegar
1/4 cup dry red wine
1 teaspoon crushed red pepper flakes [p]
flour mix;
1/2 cup all-purpose flour
1 teaspoon of paprika
1 teaspoon of garlic powder
1 teaspoon salt
1 teaspoon onion powder[p]Season the chops lightly on both sides with salt and pepper.
Combine the flour mix ingredients in a shallow bowl.
Add the chops to the flour and turn to coat evenly,
shaking to remove any excess. [p]In a large, deep skillet, heat the oil over medium-high heat.
Add the lamb and cook for 4 minutes.
Turn the chops, and add the onions, garlic, olives, zest,
and 4 sprigs of the thyme. Cook, stirring, until the onions
are wilted, 3 minutes. Add rosemary and cook for 1 minute.
Increase the heat, add the balsamic vinegar and wine,
and stir to deglaze the pan. Turn the chops and cook for 1 additional
minute for medium-rare. Remove chops from skillet and rest for 5 minutes.[p]Pasta / garlic pepper oil[p]1/2 cup extra-virgin olive oil
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
1 pound pasta[p]Cook pasta in boiling, salted water.
Heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes
and cook until garlic is lightly browned. Drain pasta and place in a bowl.
Add olive oil mixture and toss. [p]
Serve pasta on plates, top with lamb chop and sauce.

fishlessman

egghead2004,
before the egg, it would probably have cost me 80-100 dollars to make that recipe. i would have had to buy every ingrediant on the list.looking thru the list, i dont have any black olives, could probably substitute some catamara though.i find it amazing how much things have changed since buying the egg and reading this forum.

egghead2004

fishlessman,
catamara? not sure what that is and when I look it up online everything points to catamaran.
I agree, my supply of spices and things like that have increased quite a bit since I bought my egg.

fishlessman

egghead2004,
i think there kalamata olives. definate brain fading

clausenk

QBabe,[p]What's peasant sauce?[p]Thanks[p]Clausen

QBabe

egghead2004,[p]Thanks! [p]Tonia
:~)

penfresh

QBabe,
have you posted that recipe before? sounds wonderful. btw, what time should I be there tomorrow? it's only a short drive from Ocala ;-)
just kiddin. Menu sounds divine
Penfresh

QBabe

clausenk,[p]It's made with kalamata olives, green olives, tomatoes, green onions, basil, parsley, thyme, and veal stock (I use a demi-glace) and then served with the lamb.[p]Tonia
:~)

QBabe

penfresh,[p]Yep, I posted it quite awhile back, but will try and put it together again (but not today - 1000 things to get done before the party and starting to panic).[p]Let me know when you'll be up this way again and maybe we can finally get together for a cup of coffee (or something). [p]Sometime you should do one of the tastings at Dorn's. I participated in my first one a few weeks ago and it was lots of fun and I got some great ideas for wines. They'll be having another one after the holidays.[p]Happy Holidays to you!
Tonia
:~)

penfresh

QBabe,[p]thanks Toyna-I'll take you up on that offer. I was at Dorn's last week...just had to try one of the Aussie wines with the screw off lid-actually was very good and not a bad price, around $9. Have a wonderful party and safe holidays. Enjoy Savannah![p]Penny