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So anyone have a good lamb chop recipe?

Unknown
Unknown
edited November -0001 in EggHead Forum
Thanks in advance?
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  • egret
    egret Posts: 4,188
    Kathy-jo Peterson,
    Sure do! here ya' go :[p]Lamb Loin Chops[p]8 (1-1/2 inch thick) loin Lamb Chops[p]Marinade:

    3 T. fresh squeezed Lemon Juice
    2 T. Honey
    2 T. Red Wine Vinegar
    2 tsp. dried Oregano (crumbled)
    1 tsp. dried Rosemary (crumbled)
    1 tsp. minced Garlic
    1 tsp. coarse Salt
    10 T. Vegetable Oil
    2 T. Olive Oil[p]Preparation directions:[p]Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight. [p]Cooking instructions:[p]Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
    Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
    Place chops on a serving tray and pour on reduced marinade.
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  • Unknown
    Unknown
    Kathy-jo Peterson,[p]I add a couple of teaspoons of crushed/minced garlic and fresh roewmary leaves to a few tablespoons of balsamic. [p]
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  • Unknown
    Unknown
    Kathy-jo Peterson,[p]This is a great and easy one from epicurious.com/gourmet magazine. Instead of the broiler I heated the egg to about 550 and followed the recipe otherwise. Enjoy! [p]Cider Glazed Lamb Chops[p]
    ingredients[p]1 cup unfiltered apple cider
    2 tablespoons minced peeled ginger
    2 tablespoons minced garlic
    3 tablespoons soy sauce
    3 tablespoons rice vinegar (not seasoned)
    1 tablespoon mild honey
    8 rib lamb chops (3/4 inch thick), cut from 1 rack
    1 scallion, finely chopped
    preparation[p]Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling. [p]Preheat broiler. [p]Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.[p][p]

    [ul][li]http://www.epicurious.com/recipes/food/views/240612[/ul]
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  • Unknown
    Unknown
    Sweathog, I may just do this one. We have everything but the rice vinegar. I have more apple cider or balsamic? and I have dried chives or yellow onions but we should be good otherwise. I have not had lamb in 28 years except for in gyros which are 1/2 beef. I am nervous that I may not like it but we will find out tomorrow at noon.

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  • Unknown
    Unknown
    An Egg Downudner,I appreciate this I think I am going to go with sweathogs as I have no rosemary! thank you for if we do a next time.

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  • Unknown
    Unknown
    egret,now I think I will marry this with sweathogs so I can overnight it. You made me think of lemons and I just got some beautiful organic meyers fresh up from Texas. I made the best ceasar this week and need an excuse to use another besides in my water. thank you! If I don't report soon we are on a plane to Texas for 10 days. Port A here we come.

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  • Unknown
    Unknown
    Kj Peterson,[p]Good luck! I think that balsamic might get it done. Let us know how they turn out. I have some great pictures of mine but am not yet savvy enough to post them. If i figure it out, I'll show them to everyone. [p]
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  • Roudy
    Roudy Posts: 431
    Kathy-jo Peterson,[p]I have a great apricot preserves/balsamic vinegar glaze for lamb chops. The recipe is buried somewhere but I could produce it if it sounds interesting to you. [p]Roudy

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