What to do with lamb?

[vfem]

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.

 

[Judy]

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.

 

[miss_thenorth]

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

 

[bargain]

Quote:
Fresh ground pepper is great in that rub too!

 

[miss_thenorth]

Quote:
Fresh ground pepper is great in that rub too!

but of course--it is whats for dinner tonight

 

[SpeedysBigRed]

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?

 

[miss_thenorth]

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.

 

[flowerchild59]

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.

 

[vfem]

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.

 

[HHandbasket]

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.