What is a good way to cook lamb chops?!
Answers: I really have a craving for them now, all I have is a electic oven/grill and a crap frying pan also a hob. Any reccomendations.
Classic lamb chop
Serves 1
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
1 lamb chop
salt and freshly ground black pepper
2 tsp chopped rosemary
75ml/2?fl oz red wine
1 small potato, chopped
25g/1oz butter
150ml/5?fl oz double cream
50g/2oz edam cheese
1 tbsp olive oil
1 carrot, thinly sliced
? onion, chopped
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Season chop with salt and pepper and sprinkle with half the rosemary. Fry for 2-3 minutes in a hot frying pan. Transfer to the oven to cook through for 3-4 minutes.
3. Remove chop and deglaze pan with red wine and the remaining rosemary.
4. Cook the potato in boiling water until tender, drain and add the butter, cream and cheese. Mash together and spoon into a ring. Press down with the back of a spoon, level off the top and remove ring.
5. Fry the carrot and onion in the olive oil in a hot griddle pan for 2-3 minutes until charred. Serve the chop on the mash with the carrot and onion.
grilling them is good
Get the shake-n-bake for pork or lamb and bake that baby to a delicious meal.
Under the broiler Your oven should have broiler on it . If not Slow cook the m in the oven . Have no idea what a hob is sorry
Grill 'em. Nice!
Briol or grill them with garlic and lemon and serve em with mint jelly and scalloped potatoes and perhaps green beans your choice
to have a good taste you need to prepare them first but not so long before the cooking. so you just need to cut onion and a bit of garlic , mixed them with some olive oil or any cooking oil you have and a bit of SALT. cover both sides of the meat with this mixed.leave them for half an hour or 45 mints. then its ready for gill. you need to turn then several times. don't cook them for so long.
wish you the best
Try this i always use it for lamb joint or chops. Place foil in a baking tray/roast tin pour over lemon juice place chops on top the add lemon juice dried oregano thyme rosemary and bay leaves on top of each chop seal with the foil and cook at a low temprature in the oven till cooked through I would suggest around 150f
rub with oil or butter, lemon, salt, tarragon, pepper and then grill them. I fancy them myself now you mention it!
This is my favourite new recipe - can't seem to get enough of it.
Anchovy lamb chops
Ingredients (serves 4)
4 butterfly lamb chops (best quality you can get)
1 small tin of anchovies (don't be scared)
5 cloves of garlic
2/3 sprigs of rosemary
Salt
Pepper
Olive oil
butter
red wine
At least 4 hours before you want to cook the lamb, make the marinade:
Put the peeled garlic cloves and a pinch of salt into a pestle and mortar, or use a small saucepan and a rolling pin. Bash up the garlic and the salt until it's a paste. Then add 6 anchovies to the paste, and mash all those up too. Lastly, strip all the leaves from the fresh sprigs of rosemary and pound those up too, until you have a thick, pungent paste. Add a big glug of olive oil to loosen things up a bit, then rub this mixture all over the lamb chops and put them in a covered bowl in the fridge - don't take them out until about half an hour before you want to eat.
When you're ready to cook them, get your best frying pan smoking hot, and put the chops in. After about five minutes, tuen them over - they should be nicely browned on one side. As soon as you've turned them, add a small knob of butter to the pan. When it stops foaming, add a glug of red wine too. If you've got an oven, put the pan in there, if not, reduce the heat and let the liquid bubble around the chops for about 7-8 minutes.
Serve them up with mashed potatoes, a green salad, french beans, freshly sliced tomatoes - anything you like really.
DON"T be scared by all those anchovies - you'll end up with truly savoury lamb, but it doesn't taste of fish. I promise.