How long do you cook lamb chops for?!


Question:

How long do you cook lamb chops for?

i am frying them


Answers:

NOOOOOOOOO!!!!!!! DONT FRY THE LAMB !!!!!!!

You wanna chop to fry. fry pork!!! i would bake or grill it., i would recommend a burgandy glaze, i didnt wanna type alot so i looked this up for you. but its the closest thing i could find to what i would do.
6 tablespoons Rosemary
Black pepper
Green onions
4 cups Burgundy wine
2 cups Olive oil
1/2 cup Lemon juice
6 cloves Garlic, sliced
1 tablespoon Oregano
1 tablespoon Thyme
1 cup Onion, minced

Take a liberal amount of rosemary, crush it and rub it into the lamb. When crushing it, don't turn it into dust, just break it. Sprinkle some black pepper on the meat.

Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme and onion) into a marinade. Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrigerator, covered, for 4 to 24 hours. Turn at intervals to marinate evenly.

Grill over mesquite and charcoal

okay the recipe is missing a few key things one thats REALLY important is tenderization, my personal belief, one that is largely debated in the grilling profession, is that piercing the meat is the best way to tenderize, dont beat the lamb , unless it is atleast 1 3/4" thick , and then a light beating will be aight.. if you have a piercing tenderizer use that , if not a fork will work just fine. pierce it all over not just a little , when you think its been stabbed enough do it some more , get the drift?

As far as time on the grill, that depends on the thickness and temp. you want it cooked at , most people perfer a well cooked chop 160 degrees, i perfer medium well ... the meat 150 degrees on the inside.( -10 degrees for each temp level, 120 is rare) do you have an oven thermometer? if not place chop on grill until you see 60-80 percent of the top of the meat juicy then turn it, untill about 40 of the cooked side shows juices , not huge puddles of juices though, a few gathered puddles yes.. eyeing a steak is a precisionish skill..

now my personal recommendation is to take the remaining marinade and get it on to a rolling boil stove top, then thicken with cornstarch or rue to a drizzlable sauce consistancy, or even 100 times better thin out some mint jelly and drizzle that on it MMMMMMMMMM.... garnish with a mint sprig.. and lamb is always better with a rice pilaf, semi-exotic veggie and served with a lighter red wine... If you have any questions about this email daesoterrian@yahoo.com, i just reallized i wrote more that the recipe i was trying to give you to save time , but it is lamb... anyways i need to go to the store now i think you decided whats for dinner in my house..




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