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Name:   Mack - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/14/2011 7:36:55 PM

Had Lamb Chops several times in restaurants. Not really a fan, until I had them at a Seafood place in Reddington Beach, Fla. Very good with Rosemary supposedly. Just got a package of 4 at Publix for the grill.
Suggestions, please, please??



Name:   Tall Cotton - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/15/2011 10:28:51 AM

Sorry, no experience here. I understand they should be cooked rare/medium rare and rosemary is a typical herb used. Maybe marinate with EVOO and rosemary then grill?



Name:   roswellric - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/15/2011 9:24:35 PM

I love lamb. Hard to find fresh lamb here at reasonable prices.

Lamb loves salt, strong herbs like Rosemary, garlic, and mustard. Rack of lamb is the best on the grill.

My favorite way with lamb is to cook lamb shanks. You braise them and cook them over a period of time. Killer.
 
Here's my recipe fopr the shanks.Really it's not that complicated.The Gremolata and the beans with the lamb are terriffic.

Braised Lamb Shanks with White Beans

 

 

Lamb Shanks:

4 lamb shanks (about 1 pound each)

2 tablespoons olive oil

1 medium onion, chopped coarse

1 medium carrot, chopped coarse

1 celery rib, chopped coarse

8 garlic cloves, chopped coarse

2 1/2 cups Bordeaux or other full-bodied red wine

4 cups chicken broth

1 tablespoon tomato paste

2 fresh thyme sprigs

 

Gremolata:

3 tablespoons chopped fresh parsley leaves (preferably

flat-leafed)

1 teaspoon freshly grated lemon zest (about 1 lemon)

3 garlic cloves, minced

 

Beans:

2 tablespoons extra-virgin olive oil

2 small onions, chopped fine

2 small carrots, chopped fine

2 celery ribs, chopped fine

3 garlic cloves, minced

2 cups cooked white beans (preferably Great Northern or navy)

2 to 2 1/2 cups chicken broth

2 tablespoons unsalted butter

1 bay leaf

1 tablespoon unsalted butter

1 tablespoon chopped tarragon leaves

 

To make the lamb shanks:

Pat lamb shanks dry and season with salt and pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown lamb shanks well in batches, transferring to a plate as browned. To casserole add onion, carrot, celery, and garlic and sauté until onion is softened. Add wine and simmer mixture, stirring occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours. Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb shanks are tender.

Name:   roswellric - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/15/2011 9:32:44 PM

BTW leg of lamb on the bone is really good on a smoker or Egg. Rub it down with salt, rosemary, garlic, pepper and if you dare mustard. cook it at aroung 325 degrees. Slap yo momma. Roasted in the oven is really good too. Make gravy with the drippings and serve with rice.



Name:   Mack - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/16/2011 7:50:31 PM

Thanks for the advice. The cuts that I had were Loin Chops. They remind me of a miniature T-Bone steak/same bone configuration. $10 a pound?? Uh, uh, uh.
Brushed with EVO, sprinkled with a Rosemary/Garlic rub. Seared over hot fire, moved to the side to finish. Very flavorful and moist. Filed in the recipe box at the back.



Name:   Talullahhound - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/17/2011 6:03:35 PM

I love those little chops. Feb hates Lamb, so I rarely cook it, but I do have a package of those little chops in the freezer. Rosemary is great; alternatively, some fresh thyme. You can also cook them indoors and create a good red wine sauce to go with them, using the pain drippings.



Name:   Mack - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/17/2011 8:06:47 PM

Yep. Sauteed sliced portabella mushrooms in a little EVO plus some Marsala wine plus some garlic/red onion.



Name:   roswellric - Email Member
Subject:   Poor FEB
Date:   9/18/2011 8:03:06 AM

Guys that were in the miltary had to eat too much mutton! LOL!



Name:   Talullahhound - Email Member
Subject:   Poor FEB
Date:   9/19/2011 9:06:58 AM

He won't eat veal either, so rack of lamb and any kind of veal dish is something I look for on a menu.



Name:   Talullahhound - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   9/19/2011 9:07:22 AM

Mmmmmmm. Sounds so good.



Name:   roswellric - Email Member
Subject:   Poor FEB
Date:   9/19/2011 7:29:46 PM

No veal chop, no scaloppini? no picata? no Francaise? Here's a place for you to try next time in Hotlanta.

URL: Vinny's

Name:   Ragtop - Email Member
Subject:   Help with Grilled Lamb Chops??
Date:   11/15/2011 7:35:57 PM

It's all about the dipping sauce. If you like zest and zing. Here ya go 3 oz vinegar 2 oz butter 1/2 oz black ground pepper Shake or two paprika 1/2 oz garlic powder Juice of 1 lemon Quick boil or microwave for 1 to 2 minutes. Watch it closely It will boil quickly What is left over will keep in the fridg for a long time Recipe from my Grandmother Enjoy





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