Can you suggest a tasty way to cook lamb (gigot) chops?!


Question: Lowfat Lamb
==================

Ingredients:
------------
lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor)
1 clove chopped garlic
1 handful of parsley
Dijon mustard
a little vegetable stock

Instructions:
-------------
Use lamb gigot chops (these are slices across the leg, with the bone
removed.) Cut off all visible fat.

Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of not-quite-fresh bread in a food processor with a
clove of garlic and a handful of fresh parsley).

Heat a heavy pan without adding any fat - a non-stick frying pan for
example. I used a shallow Le Creuset casserole for the whole thing.

When its really hot, drop in the lamb chops. They should seal at once.
Count to about 20, then turn. Count to 20 again. The chops should be a
definite brown. Lift out of pan and place in roasting tin. Spread a
thick layer of Dijon mustard onto chops. Put a thick layer of crumb
mixture on top - its OK if some falls off into the dish. Cook at 220 C
(sorry don't know other measures) for 20 minutes. Remove from oven.
Lift out chops to warmed serving dish. Place roasting tin on top of
stove and deglove with a little vegetable stock. Thicken with
cornflower/arrowroot if you like.

Pour gravy over and serve.

http://www.recipegal.com/lamb/Lowfat-Lam...
(*-*)


Answers: Lowfat Lamb
==================

Ingredients:
------------
lamb gigot chops (slices across the leg, with the bone removed)
breadcrumbs (1 slice of bread ground in a food processor)
1 clove chopped garlic
1 handful of parsley
Dijon mustard
a little vegetable stock

Instructions:
-------------
Use lamb gigot chops (these are slices across the leg, with the bone
removed.) Cut off all visible fat.

Start by making a mix of breadcrumbs and chopped garlic and parsley, to
taste (I put a slice of not-quite-fresh bread in a food processor with a
clove of garlic and a handful of fresh parsley).

Heat a heavy pan without adding any fat - a non-stick frying pan for
example. I used a shallow Le Creuset casserole for the whole thing.

When its really hot, drop in the lamb chops. They should seal at once.
Count to about 20, then turn. Count to 20 again. The chops should be a
definite brown. Lift out of pan and place in roasting tin. Spread a
thick layer of Dijon mustard onto chops. Put a thick layer of crumb
mixture on top - its OK if some falls off into the dish. Cook at 220 C
(sorry don't know other measures) for 20 minutes. Remove from oven.
Lift out chops to warmed serving dish. Place roasting tin on top of
stove and deglove with a little vegetable stock. Thicken with
cornflower/arrowroot if you like.

Pour gravy over and serve.

http://www.recipegal.com/lamb/Lowfat-Lam...
(*-*)

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.

Hey thank you for your answer.
I suppose you could cook it with cooking utensils.. :-P

raw

I don't eat it!

First please make sure they are not frozen. Then add Salt and pepper. What makes lamb good as with all things is the sauce. I like rosemary demi-glace but mint jelly from a jar with some roasted potatoes and you got dinner.





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