Any ideas for marinades for lamb chops?!
For a base you can use vinegar, lemon juice, or white wine (though vinegar and lemon juce are certainly mroe effective) and then just add some herbs that highlight the flavor: rosemary, mint, oregano, bay leaf (bay leaf is a bit bland on its own, so it would go good as the additional herb), thyme, I also like dills.
You can use either 1 herb or try and mix several.
Good combinations: Rosemary and mint, thyme and bay leaf, Oregano and bay leaf, dill and parsley
Some people also like to use oil in their marinade, I generally stay away from the calories. lol
Answers: Lamb has a very distinct flavor and you don't really want to smother it. in that sense the appropriate marinades are more of a tenderizing and accenting variety, rather than flavoring.
For a base you can use vinegar, lemon juice, or white wine (though vinegar and lemon juce are certainly mroe effective) and then just add some herbs that highlight the flavor: rosemary, mint, oregano, bay leaf (bay leaf is a bit bland on its own, so it would go good as the additional herb), thyme, I also like dills.
You can use either 1 herb or try and mix several.
Good combinations: Rosemary and mint, thyme and bay leaf, Oregano and bay leaf, dill and parsley
Some people also like to use oil in their marinade, I generally stay away from the calories. lol
cooks.com have lots of ideas
I really like Lamb Mechoui -
http://vonsachsen.blogspot.com/2007/05/l...
Alternatively a marinade of olive oil, garlic, lemon zest and oregano is very nice. Or you could do a tikka ( Indian ) marinade.
Rum and Brown sugar, with a dash of salt and pepper !!
i like olive oil, garlic thyme basil and oregano.
yummers
pinch of salt just before cooking
If you like minted lamb, I would place the chops in a sealable bag, add 2 table spoons of olive oil, fresh chopped mint, parsley and season.
Or if your'e not fan of mint, add paprika, chilli flakes, pinch of cumin seeds, crushed garlic and parsley, and season.
Fridge overnight and followng day slow roast covered then later remove cover, or gill and sprinkle with a pinch of sugar for 10 minutes and they will caramelise. Mmmmm, I'm hungry now!
Try red wine and redcurrant jelly with a couple of spoonfuls of plain flour to thicken it up. Cook some onions and red peppers in a frying pan and mix them in with the wine/jelly/flour mix, then brown the chops, put them in an oven dish, pour the mix over the top and cook for an hour and a half or so.
It is sweet and delicious, works really well.
Favourite: Finely chopped Rosemary, thyme, pepper, olive oil, crushed garlic in a sealed container, shaking occasionally for six hours. simple and great.
Even better, pan fry the whole unpeeled garlic in olive oil, slow cooking, for few minutes until it turn golden, not burnt thought! and use as previous.
Spicy: add a few dried chilly flakes and a Little bit of chopped coriander leave (Not to much!) to the marinade.
Minty: add fresh mint to any of the above.
Aussie Lamb Chops BBQ Recipe
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2 tablespoons currant jam or jelly
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar or honey
1 tablespoon dry mustard
2 teaspoons Worcestershire sauce
12 lamb loin chops, cut 1 inch thick and trimmed (about 3 pounds)
6 slices pineapple, about ? inch thick
In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes.
Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare (140°F/60°C), 10 to 13 minutes for medium (160°F/71°C), or 14 to 17 minutes for medium-well (170°F/77°C), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings.
Makes 6 servings.