Any advice for cooking lamb chops - a few questions?!
I know lamb has sort of a liver flavor to it, which I HATE by the way!. But, when it's cooked correctly, I think lamb is wonderful!. Is there a way to tone down that liver taste!? Anything special I need to do to it!? I would also like a GOOD recipe for a mint sauce!. I had some at Outback one time and it was outstanding! I am also looking for some side dish ideas to pair with the chops, as I have never cooked lamb before!. Thanks for the help!Www@FoodAQ@Com
Answers:
Establih what type of chops they are, as they require totally different types of cooking
BRAISED LAMB CHOPS
4 shoulder lamb chops
1 tsp!. crumbled mint leaves
1/2 tsp!. dried mustard
Freshly ground pepper
1 c!. pineapple juice
3 tbsp!. soy sauce
3 tbsp!. vinegar
1/4 c!. water
Season lamb chops with mint, mustard and pepper!. Flour and brown in heavy skillet!. Combine last 4 ingredients!. Pour into skillet!. Bring to boiling!. Place in covered casserole!. Bake at 325 degrees for 1 1/2 hours!.
Lamb Loin Chops!.
8 lamb chops (loin or rib) 1-1 ? inches thick
2 -3 large cloves garlic, peeled
2 tablespoons olive oil
1 ? tsp finely chopped fresh rosemary or ? teaspoon dried
1 ? teaspoons fresh thyme leaves or ? teaspoon dried
? 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!.
MINT SAUCE:
1/4 c!. water
1 tbsp!. sugar
1/4 c!. finely chopped fresh mint
1/2 c!. malt vinegar
Make the mint sauce first!. Combine the water and sugar in a 1 quart saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely!. Remove the pan from the heat, and stir in the mint leaves and vinegar!. Taste and add up to 1 more tablespoon sugar if desired!. Set aside at room temperature for 2 or 3 hours!.Www@FoodAQ@Com
BRAISED LAMB CHOPS
4 shoulder lamb chops
1 tsp!. crumbled mint leaves
1/2 tsp!. dried mustard
Freshly ground pepper
1 c!. pineapple juice
3 tbsp!. soy sauce
3 tbsp!. vinegar
1/4 c!. water
Season lamb chops with mint, mustard and pepper!. Flour and brown in heavy skillet!. Combine last 4 ingredients!. Pour into skillet!. Bring to boiling!. Place in covered casserole!. Bake at 325 degrees for 1 1/2 hours!.
Lamb Loin Chops!.
8 lamb chops (loin or rib) 1-1 ? inches thick
2 -3 large cloves garlic, peeled
2 tablespoons olive oil
1 ? tsp finely chopped fresh rosemary or ? teaspoon dried
1 ? teaspoons fresh thyme leaves or ? teaspoon dried
? 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!.
MINT SAUCE:
1/4 c!. water
1 tbsp!. sugar
1/4 c!. finely chopped fresh mint
1/2 c!. malt vinegar
Make the mint sauce first!. Combine the water and sugar in a 1 quart saucepan, and bring to boil over high heat, stirring until the sugar dissolves completely!. Remove the pan from the heat, and stir in the mint leaves and vinegar!. Taste and add up to 1 more tablespoon sugar if desired!. Set aside at room temperature for 2 or 3 hours!.Www@FoodAQ@Com
The key to cooking lamb chops are to do them at a high heat and quickly - you want the outside to crisp and carmelize a bit for flavor, but you want the center to be medium rare - medium tops!. I describe their flavor as earthy - they just have a bit of a stronger taste then pork or beef!. I love mine with a bit of olive oil, rosemary and garlic - the seasonings are key!. Mustard pairs well with lamb, also!. For a great chops and mint sauce!.!.
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan!. Stir over medium heat until sugar dissolves!. Simmer 2 minutes!. Remove from heat!. Cover and let stand 2 hours!.
Strain sauce into large glass measuring cup!. Place cornstarch in same saucepan!. Gradually whisk in sauce!. Bring to simmer over medium heat, stirring constantly!. Stir until sauce thickens slightly and turns translucent, about 2 minutes!. Remove from heat!. Cool to room temperature!. (Can be prepared 1 day ahead!. Cover and refrigerate!. Bring to room temperature before continuing!.) Stir in remaining 2 tablespoon mint!. Season to taste with salt and pepper!.Www@FoodAQ@Com
1 cup plus 2 tablespoons chopped fresh mint
1/2 cup canned beef broth
1/3 cup minced shallots
6 tablespoons red wine vinegar
1/4 cup sugar
2 teaspoons cornstarch
Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan!. Stir over medium heat until sugar dissolves!. Simmer 2 minutes!. Remove from heat!. Cover and let stand 2 hours!.
Strain sauce into large glass measuring cup!. Place cornstarch in same saucepan!. Gradually whisk in sauce!. Bring to simmer over medium heat, stirring constantly!. Stir until sauce thickens slightly and turns translucent, about 2 minutes!. Remove from heat!. Cool to room temperature!. (Can be prepared 1 day ahead!. Cover and refrigerate!. Bring to room temperature before continuing!.) Stir in remaining 2 tablespoon mint!. Season to taste with salt and pepper!.Www@FoodAQ@Com
If you are getting a liver taste I think the lamb is a little past the lamb age!. The flavor gets stronger as the animal gets older!. Cook your lamb to the rare or med- rare stage not much past that!.
Most of the "mint jelly" is an apple jelly that has had mint flavor added!. Use fresh mint and you will use less as the mint can be pretty strong!.
I like my lamb with a little garlic and rosemary rubbed onto it prior to grilling!.
Good side dish!.!.grilled veggies, rice (use the same herbs in the rice as you are using on the lamb) nice salad!.Www@FoodAQ@Com
Most of the "mint jelly" is an apple jelly that has had mint flavor added!. Use fresh mint and you will use less as the mint can be pretty strong!.
I like my lamb with a little garlic and rosemary rubbed onto it prior to grilling!.
Good side dish!.!.grilled veggies, rice (use the same herbs in the rice as you are using on the lamb) nice salad!.Www@FoodAQ@Com
Keep It Simple!!!
1!. never use any thing to oil the skillet with other than olive oil!.
2!. I always broil lamb chops, trim all visible fat off, rub with rosemary, garlic, and a little salt!. don't really need marinade for chops!.
3!. mint sauce!?!? I melt mint apple jelly and add a bit of lime juice to it!. some people put jalapeno juice in it, but I don't care for that!.
4!. side dishes: parsleyed potatoes, saladWww@FoodAQ@Com
1!. never use any thing to oil the skillet with other than olive oil!.
2!. I always broil lamb chops, trim all visible fat off, rub with rosemary, garlic, and a little salt!. don't really need marinade for chops!.
3!. mint sauce!?!? I melt mint apple jelly and add a bit of lime juice to it!. some people put jalapeno juice in it, but I don't care for that!.
4!. side dishes: parsleyed potatoes, saladWww@FoodAQ@Com
lamb and rosemary go together great!. i would suggest marinating the lamb for a couple of hours in some white wine, rosemary, fresh garlic, lemon juice (lots), salt and pepper!. you can use potatoes as a side dish and maybe some rappini!.Www@FoodAQ@Com
I marinate my lamb in vodka (4 tbs) , soysauce (5 tbs), worsershire (sp) sauce (3 tsp), sesame oil (1tsp), olive oil (4 tbs), spices!. It takes away a lot of the liver flavor!.Www@FoodAQ@Com
I eat lamb chops at a Greek restaurant and they rub rosemary and lemon on them,!. then fry them in olive oil!. The side dish is usually rice with roasted vegetables and a Greek salad!. Hope this helps!.Www@FoodAQ@Com