Approx 800g lamb chops joined together- want to roast. Recipe please!?!
There are seven chops, just sawn by the butcher at the thick bone end, enough to cut when cooked, but they go right down to not much meat at the skinny end - they are long lean chops - a friend gave them to me yesterday!. Am not sure whether I have a rack or a flap of lamb!. There's not much fat on them & I was thinking of putting them onto a rack in a roasting dish with some water in the bottom of the dish - lid on!. Don't really want to bone them out further etc!. How long and what temperature!? I want to do them tonight!. All help appreciated thank you!.Www@FoodAQ@Com
Answers:
top off of your roasting pan for caramelization!. wouldnt use mush water either or you'll end up steaming the chops instead of roasting!. rub with olive oil and salt & pepper!. maybe some fresh rosemary or any herb you like!. 325 - 350 for about 20 minutes per pound!. mmmmmmmmm!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
I'd do it on a rack and put alum-foil in the pan Brush the lamb with, olive oil, finely chopped garlic and rosemary mixed into a paste!. also, then brush with with a little balsamic vinegar
Clean your veg ie, boil them in salted boiling water and when cooked, drain them and put them into a pan with extra virgin olive oil, a nod of butter, sage, salt, pepper, 5/6 cloves of garlic and put the pan in the already hot hoven (30 minutes, 190 degrees)
Then, in the same hoven, at the same temperature, cook the lamb with all the juices of the marinate and some cloves of garlic!.Www@FoodAQ@Com
Clean your veg ie, boil them in salted boiling water and when cooked, drain them and put them into a pan with extra virgin olive oil, a nod of butter, sage, salt, pepper, 5/6 cloves of garlic and put the pan in the already hot hoven (30 minutes, 190 degrees)
Then, in the same hoven, at the same temperature, cook the lamb with all the juices of the marinate and some cloves of garlic!.Www@FoodAQ@Com