8 lamb chops (loin or rib) 1-1 陆 inches thick
2 -3 large cloves garlic, peeled
2 tablespoons olive oil
1 陆 tsp finely chopped fresh rosemary or 陆 teaspoon dried
1 陆 teaspoons fresh thyme leaves or 陆 teaspoon dried
录 teaspoon salt
freshly ground black pepper
Smash garlic cloves, drizzle with a bit of olive oil and salt and chop/grind it until it forms a paste. Scrape into a bowl, add the herbs and pepper and combine thoroughly. Rub the paste over the chops. If possible, cover and refrigerate for at least 30 minutes for the flavours to meld and the chops to marinate.
Preheat a grill pan or cast iron skillet over medium high heat. Cook the chops for 2 minutes on each side. Reduce the heat to medium-low and cook until desired degree of doneness. Cook about 3 minutes more for medium rare. Exact cooking time depends on the size of the chops.
Set aside on a cutting board to rest for 5 minutes before serving.
Lamb Shoulder Chop
4 Lamb shoulder chops.
1 Large onion sliced.
2-3 Cloves of garlic.
2T Olive oil.
1 陆t of fresh Rosemary (陆t dried)
Salt and Pepper.
Mix garlic, oil herbs and salt and pepper and toss through the chops.
Brown the chops, two at a time, and place in a casserole dish.
Brown the onion and make up some stock from the pan juices and onions and pour over chops.
Cover and bake in oven for 45 minutes at 165C.
If baking uncovered turn chops a couple of times.
Let rest and thicken up liquid if required.
Identify your chops and cook accordingly.I need a recipe for lamb chops?
Lamb Chops with Balsamic Reduction:
INGREDIENTS
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
DIRECTIONS
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.
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.
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.
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Baked Lamb Chops:
INGREDIENTS
3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F (190 degrees C) for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.
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Simple Grilled Lamb Chops:
INGREDIENTS
1/4 cup distilled white vinegar
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon minced garlic
1 onion, thinly sliced
2 tablespoons olive oil
2 pounds lamb chops
DIRECTIONS
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.I need a recipe for lamb chops?
Really good lamb chops need very little- rub with olive oil, salt and pepper and grill until medium rare, serve with cous cous with some parsley and feta cheese mixed in and green beans or spinach.
lamb chops with mash potato, carrots and broccoli, or pumkin with cheese sauce or gravy
new potatoes carrots broccoli and gravy
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