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What to do with lamb?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by vfem, Feb 18, 2011.

  1. vfem

    vfem Yoga...The Chicken Pose

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    Aug 4, 2008
    Fuquay Varina, NC
    Its our anniversary dinner tonight, and hubby is helping me cook so we can have a picnic in the living room & watch a movie with dinner.

    I don't eat red meat, but he does... so I wanted to get him something I know he likes, but hasn't had in awhile.

    I've never prepared lamb!? I got some shoulder chops (the appearance of a small Tbone).

    What would be a good marinade and how should I prepare it? Is this something that can be server rare? That's how he likes his steaks.
     
  2. Judy

    Judy Moderator Staff Member

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    South Georgia
    I eat lamb shoulder chops all the time. I just sear them about 6 minutes to a side in cast iron. Lamb is best served about medium or medium rare, IMO, though some do like it rarer. Now when I ate beef I always wanted it very rare, but I like lamb pink, not red. It could use a little unflavored meat tenderizer but doesn't really need a marinade, to me. Garlic is a traditional flavor with lamb, so just wine or vinegar and oil and some crushed garlic should make a good marinade, though, with salt and pepper, of course. Mint is also traditional with lamb, a mint jelly on the side, or a bunch of mint leaves crushed and soaked in water and a little vinegar to drip on the meat.

    Shoulder chops have a lot of grissle and fat but I love them anyway. I just pick them up and chew.
     
    Last edited by a moderator: Feb 18, 2011
  3. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    My favourite way is to make a rub--> olive oil, rosemary, garlic salt and pepper. Rub it on the chops and let sit for minimum of an hour, (that is usually all I do). You could pan fry, but that sets off my smoke alarm, so I broil in the oven. set at high, and medium is 6 minutes a side, medium well is 7 minutes a side, and well done is 8 minutes a side. Absolutuely delish!!!

    eta--based on a one inch thick chop
     
    Last edited: Feb 18, 2011
  4. bargain

    bargain Love God, Hubby & farm Premium Member

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    Bowdon, GA
    Quote:Fresh ground pepper is great in that rub too!
     
  5. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    Quote:Fresh ground pepper is great in that rub too!

    but of course--it is whats for dinner tonight [​IMG]
     
  6. SpeedysBigRed

    SpeedysBigRed Out Of The Brooder

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    The natural, rich flavor of a good quality lamb chop, like a fine porterhouse steak's, should never be masked by strong marinades or rubs: Salt and pepper is really all you need. Grill, broil, or fry to medium rare and serve with mint jelly and tiny red potatoes. WOW! What time is dinner?
     
  7. miss_thenorth

    miss_thenorth Chillin' With My Peeps

    Dec 28, 2007
    SW Ont, Canada
    It is not an overpowering rub. Just slight hint of flavour that blends beautifully with the chop. I prefer my porterhouse with galric s&p also. Mint jelly otoh, that is more overpowering imho.
     
  8. flowerchild59

    flowerchild59 Chillin' With My Peeps

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    I like to make a marinade of garlic, lemon juice and peel, rosemary if you have it, salt and lots of black pepper. You can marinate for a couple of hours or shorter if you don't have the time. The lemon and garlic is really good together.
     
  9. vfem

    vfem Yoga...The Chicken Pose

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    Aug 4, 2008
    Fuquay Varina, NC
    Thank you guys... I am marinading them in oil, balsamic vinegar, salt & black pepper. I think that will be loved!

    I did my chicken in garlic, salt, pepper and olive oil. Saving the lemons for my artichokes though... Mmmm Artichokes in a lemon, basil, white wine & cream sauce.
     
  10. HHandbasket

    HHandbasket The Chickeneer

    I make a marinade out of 1 cup of white wine (riesling/chardonnay/whatever you got works fine, but NOT white zin), 1/2 cup of olive oil, about 2-3 tablespoons of minced garlic, some rosemary from the yard, some basil from the yard, some kosher salt, a tablespoon of Cavender's Greek seasoning (in the seasoning aisle at pretty much most major grocers), some fresh thyme from the yard, and 1/4 cup of lemon juice. I put in a 3 or 4 pound boneless leg of lamb and let it marinate a few hours, then I roast it in my convection oven and use the drippings/marinade to make a reduction sauce to drizzle over the top when it's done.
     

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