Sorry but i have to give my first no fork rating. I will be making it quite often and can't wait to tell the ladies at my next diet meeting! The result was the best tasting, tenderest and juciest lamb chops I have ever had! With a baked potato and green beans, it was an easy and quick recipe to make. I followed the recipe, but just cut down on amounts for the two chops. I had 1/2 lb of two lamb loin chops and trimmed off the fat. This recipe interested me because I was cooking such a small piece of lamb that I didn't want to broil or grill and have to clean up the mess for such a small dinner. I am on a diet and so usually cook a separate meal for myself apart from my family's.
Put a splash of fresh lemon juice and a bit of white wine in pan to deglaze and poured over chops. Lamb chops have been a staple for of life and this is the worst recipe I have ever encountered.ĭelicioso! Made as recommended, but while tenting the finished chops I added a few tbsp of pint noir, deglazed the pan, and then tossed in a couple of cups of pea shoots and baby bok choy and stir fried for a couple of minutes. Sorry but I will never look at this recipe again. Even after two and half hours of marinating the flavor were completely disjointed. The spices/herbs completely took away the flavor of the lamb. My husband loves when I make these for him! There is no smell of old sheep's meat and it probably helped with your marinade. We hadn't eaten lamb for years but after trying lamb's kroon in a Dalmatian restaurant I wanted to eat the same at home. Broiling leaves my chops a nice crisp and juicy piece of meat that tastes like lamb. I'll return to broiling though for my lamb chops. I frequently use the stove top to pan cook my meats with great results. It's been more than an hour now since dinner and everyone agrees the spice taste has lingered and some expensive meat cuts have gone to waste. I couldn't taste the lamb, just rosemary and garlic. I carefully followed the indegriates and recipe. Once again this recipe completely covered the flavor of the star the Lamb Chop. We served it with some basmati rice and thinly sliced tiny zucchini and yellow squash, sautéed with thin-sliced shallot, butter, EVOO, and dill, and homemade garlic bread. Good thing we weren't at an upscale restaurant or occasion where that would be gauche!
CAST IRON LAMB CHOPS HOW TO
I honestly don't know how to get all the meat from this kind of chops without picking up the bone to gnaw on, but that doesn't bother me a bit. Since they were so thick I timed 4 minutes per side, and they were just perfect. I had bad luck broiling lamb the other week and setting off the smoke detector, so decided sautéing would be much easier, and it was. We have a lot of chocolate mint in the herb garden, but the hint of chocolate in the mint seemed like it'd be weird. We had mint jelly, but I like mint sauce better. I think my father also used to add a squeeze of lemon to the rub or marinade, and he always made fresh mint sauce. The rosemary and garlic didn't overpower the lamb at all - it was perfect. I made this with five thick grass-fed Australian Lamb Loin Chops, 3 big garlic cloves, a splash of EVOO, pinch of coarse salt, and the minced leaves from two fresh rosemary sprigs. They were absolutely delicious (served with basmati rice and brussel sprouts) and everyone enjoyed!
Was looking for a quick recipe for company. I can taste the lamb and I like it with herbs. I looked up four different recipes all use Thyme or Rosemary herbs. Anyway, these were perfect.įor those comments complaining about not being able to taste the lamb, I think the people complaining about the overwhelming rosemary flavor must have used dried rosemary and maybe didn't get the quantity right? The recipe calls for way less dried than fresh rosemary. Will definitely make them this way again. We were lamenting that we didn't make twice as many chops. We made them exactly as written, using fresh rosemary, and they were so good.
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