Does anyone know a great tasting recipe for lamb chops?

In your opinion, how do you think I should cook my lamb chops? On the stove top or in the oven? For how long? Any tricks to bringing out the flavor in lamb?Does anyone know a great tasting recipe for lamb chops?
Here is a great recipe!


Lamb chops with balsamic reduction





* 3/4 teaspoon dried rosemary


* 1/4 teaspoon dried basil


* 1/2 teaspoon dried thyme


* salt and pepper to taste


* 4 lamb chops (3/4 inch thick)


* 1 tablespoon olive oil


* 1/4 cup minced shallots


* 1/3 cup aged balsamic vinegar


* 3/4 cup chicken broth


* 1 tablespoon butter





1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.


2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.


3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.Does anyone know a great tasting recipe for lamb chops?
Armenian Lamb Chops





Place these lamb chops in their marinade the night before and you will be able to put tomorrows dinner together in a few minutes.


INGREDIENTS:


8 lamb loin chops


1 onion, chopped


1/2 cup red wine


1/4 cup Armenian parsley, chopped


1 teaspoon fresh mint, chopped


1 teaspoon fresh basil, chopped


PREPARATION:


Combine all ingredients except, lamb chops in a small bowl. Place chops in a shallow baking dish and pour marinade over chops. Turn to coat. Cover and refrigerate overnight. Preheat grill. Grill chops over medium high heat to desired doneness, about 5 minutes per side.


Serve with a pilaf.
my personel fave way is sprinkle with rosemary , and some sun dried tomatoes in oil, put on grill indoor one or out and cook till desired doneness, when done sprinkle on a little feta cheese and serve with a salad , and a good glass of wine maybe a baked potato on the side.
Lemon Mint Lamb Chops:





25 min 25 min prep


4 servings





8 lamb chops


2 ounces butter


1 teaspoon lemons, rind of, grated


1/2 teaspoon sugar


2 teaspoons mint, chopped


1 small onion


2 teaspoons lemon juice





1. Grill chops until tender.


2. While chops are under the grill, prepare the sauce; Melt butter in pan, add finely chopped onion, saute until tender; add lemon rind, juice, sugar and mint, heat gently.


3. Spoon over hot chops.
this recipe brings out the flavor in the lamb. its awsome!!!


INGREDIENTS


2 (8 ounce) lamb shoulder blade chops


2 tablespoons vegetable oil


1/2 cup warm water


1 teaspoon lemon juice


1 teaspoon dried minced onion


1/2 teaspoon dried oregano


1/4 teaspoon salt


1/8 teaspoon pepper


DIRECTIONS


In a large skillet, brown lamb chops in oil. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat juices run clear.
LAMB CHOPS WITH LEMON





This dish has a classic simplicity, and its preparation is similarly streamlined. Just brown lemon-and-thyme-seasoned lamb chops quickly, then serve drizzled with a lemony reduction of its own cooking juices. If you enjoy wine with such a main dish, try a fruity young Beaujolais, lightly chilled. Preparation time: 5 minutes. Chilling time: 1/2 to 1 hour. Cooking time: 8 to 10 minutes.





FOR 4 SERVINGS YOU WILL NEED:





4 to 6 blade bone lamb chops, about 1/2 inch thick


3 tbsp. lemon juice


White pepper


1 tsp. dried thyme leaves


1 1/2 tbsp. butter


1/2 tbsp. salad oil


Salt


Lemon wedges for garnish





1. Trim excess fat from lamb chops, if necessary. Place in a single layer on a rimmed baking sheet. Drizzle with 2 tablespoons of the lemon juice. Sprinkle lightly with white pepper, then evenly with thyme. Refrigerate to blend flavors for 1/2 to 1 hour.


2. In mixture of heated butter and oil in a large heavy frying pan, cook lamb chops over moderately high heat until well browned on both sides (3 to 4 minutes per side). Salt to taste. Remove chops to a warm platter.





3. Pour off and discard fat in pan. Add remaining lemon juice to pan, stirring to dissolve brown drippings. Drizzle mixture over chops. Garnish with lemon wedges. Good served with: Mashed potatoes or rice pilaf, and sliced fresh tomatoes.





FOR 2 SERVINGS: Half of the ingredients. FOR 8 SERVINGS: Double the ingredients.
I don't eat baby animals, sorry
Go here,


http://www.recipesource.com/





Take your pick.
Okay, easy.. on the stove top.


Marinate the lamb chops for 30min in olive oil, rosemary, pepper, salt. (kinda make a paste out of it)


Bring to room temperature.


Heat grill pan or saute pan and cook 4 min on one side and 3 on the other.. delicious.