Great Lamb Chops

 
Thanks Steven, these were some of the best I have ever cooked. They were exploding with flavor.

Gator

 

 
Hi Faith

Thanks, The Kitchen Bouquet I don't find salty. The ingredients are:

Caramel, Vegetable base (water, carrots, onions, celery, parsnips, turnips, salt, parsley, spices) Sodium Benzoate (Less than 0.1 of 1% to preserve freshness)

Salt is well down the list. If you are familiar with Gravy Master, they are very similar and are often side by side in the supermarkets. It is rich, a small amount will go a long way. I like it in soups, stews, gravy and like this on meats.

Gator

 

 
Thanks Molly, I was looking for a way to prepare them that was simple and different from the usual thyme or rosemary as the primary seasoning. This turned out to be a great variation.

Blair

 

 
Thanks op2k,

Lamb is a funny critter, a lot of people have the idea that they don't care for it. I have family that won't even try it. I think it comes from having had it years ago when it wasn't as mild and nice as it is today or they have had some older mutton that was not to their liking. Lamb today is so mild and tender it is a real treat. Lamb from different locations can have different amounts of flavor. I think New Zealand lamb is the most common and has the mildest flavor. Next I place lamb from Australia with a bit more flavor and domestic Colorado lamb as having the most flavor and the least seen in the markets around here. When I was young, I am guessing, that all our lamb was domestic and was a lot richer in flavor then what we get today. Lamb can be expensive but if you keep you eyes open you can find deals on it. I got these chops for $6.30 a pound marked down from about $7.87 at Sam's. That's why I froze a bunch of it. Glad to hear you have rediscovered the other red meat.

Gator

 

 
Thanks, They were as near perfect as I have had them in a long time.

Gator

 

 
Good Morning Beli! I think the Kitchen Bouquet is part of the char on the outside. The Kitchen Bouquet has a rich flavor, it is like the vegetable part of a great beef stew, it doesn't cover up the flavor of the meat but compliments it well. A little goes a long way. The same vegetables that they use to make Kitchen Bouquet (carrots, onions, celery, parsnips, turnips, salt, parsley, spices) are the same ones I would use in a good stew. The first ingredient on the label is caramel, it gives it a very dark brown color, like a wood stain it is so dark. This also helps with the final color I am sure. The egg at 500º was probably part of it also.

Have a great day,

Gator

 

 
Thanks BillHill, they are pricey for me also. I have to wait 'till I find a deal on them. These were as good as the best steak I have had in a long time which helps justify the cost. :cheer:

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Hey ThunderBunny,

I cook these to the same internal temp as I like a steak, 120º is probably my maximum. I would rather pull them early and have them rare than to pull to late. Like a good steak, you do not want to over cook them. These chops are small and the fire was hot, a lot of time wasn't needed.

Gator

 

 
Thanks Adam, Glad you enjoyed them. I wish I could eat that way. I could loose some weight and save a bunch of cash. :laugh:

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