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Lamb Rib Chops

post #1 of 6
Thread Starter 
Ok, I decided to start a new thread instead of continuing in the Thanksgiving one. I decided to order Lamb Rib chops instead of a turkey for thanksgiving cook off, because:

1. We arent eating at my house for thanksgiving so no need for big meal that needs ton of prep work.
2. I wont be cooking until saturday

So I decided to buy about 5 pounds worth of Lamb rib chops (enough for 6ppl meal and a few more to practice with before hand), what do you guys suggest as recipes for them?

I'm thinking of possibly using the grill depending on the weather so I could grill them and maybe some veggies. Whether I used the stove top, stove or grill I'm thinking of doing something with potatoes and maybe bell peppers, spinach or greens of some sort.

I'm no where near a cooking pro so in terms of mixing flavors or coming up with an idea off the top of my head I'm out of my element. So simple succulent recipes would be helpful

Also some wine choices would be nice too ($20 max plz)!
post #2 of 6
preheat oven to 400 F. Place ovenproof skillet on stove on medium heat. place saucepan on stove over medium heat.

in a ziplock, combine 1 cup flour w/ 1/2 pepper and 1/2 garlic powder. close and mix well. Add chops (a few at a time) - shake well to coat and place on a plate.

in a sauce pan, add 1 onion, sliced - saute until soft. add 1 carrot, diced - saute. add 1 cup mushrooms and 1/2 bell pepper. saute until soft. add 2 cloves of garlic and fresh rosemary. add 1 cup red wine (a nice cabernet) and reduce by 1/2 -2/3. Add 2 cups of chicken or beef or pork stock and simmer on medium low for 20-25 min.

meanwhile, in skillet, add 1 tbsp. butter and olive oil to coat. saute chops for 3 minutes on each side to brown. place fresh rosemary into skillet and place in oven for 12 min. for med. rare to 20 min for medium well.

remove chops from skillet and plate. strain sauce and add 1tbsp butter. whisk and serve with a dollop on each chop.
post #3 of 6
The secret is in the marinade and slow cooking.

Marinade for the Lamb(at least overnight, preferably 24 hours)

2 TBSP chopped garlic
1 1/2 TBSP Greek oregano
1 TBSP Greek savory
1 1/2 cups extra virgin olive oil
1 1/2 tsp freshly gorund black pepper
1 1/2 tsp kosher salt
juice of one lemon

Place lamb and marinade into baking pan and tightly seal. Bake at 195 degrees (very low heat) for 4 hours to tenderize. Remove from pan and let chill (to keep it from falling apart). Then grill on the barbecue to flavor and brown, about two minutes each side.

Not only will the adults love this, but my finicky kids love it. Enjoy!
post #4 of 6
Thread Starter 
THanks for the suggestions, Im leaning towards Dirk's idea, however I came up with one more idea.

How about Sautéed red potatoes (sliced, halved?), stuffed mushrooms (stuffing with sautéed peppers? If so where can I get big enough mushrooms?), then in this case what to do with the Chops (broil? With what?)? I believe I'm cooking for about 6 people so I'm thinking two chops each.

I came up with the above so careful with trashing the idea
post #5 of 6
Have you already bought the chops? Are they separated? If so, I'd go for a Mediterranean or Provencal marinade, then grill them. If you can buy the lamb in the form of crown roasts, consider going that way. It's easy to sear the crown, then finish it in the oven. The presentation is great.
post #6 of 6
Thread Starter 
Yeah i've already bought them. They were separated.

I think I may go with this recipe:

8 lamb chops
3 tablespoons olive oil
1 1/2 tablespoons lemon juice
1 tablespoon fresh thyme
salt and pepper to taste
Combine olive oil, lemon juice, thyme, salt and pepper. Brush over the surface of the chops. Cover and refrigerate for at least 1 hour. Preheat grill. Grill chops to desired doneness, about 10 minutes total.
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