What to do with Lamb Chops! (Meat)

Member Name: jammaker49

Product:	Meat
Date:	08/04/02 (274 review reads)
Rating:

Advantages: Quickly prepared and cooked., Tasty

Disadvantages: Lamb can be a bit fatty and expensive

I have to admit that I am not a fan of roast lamb at all, but I do enjoy the odd lamb cutlet, or chop. There are a number of ways in which to cook these. Here are a few of my favourites.

In all cases, I suggest that, prior to beginning the recipes, you trim as much fat off the chops as possible, and either grill or dry roast on a rack in the oven, until most of the fat has dripped out.

1) LAMB CHOP PARCELS WITH LEMON AND ROSEMARY

Ingredients

Two or three lamb chops per person.
Sprinkle of salt if required.
Fresh ground black pepper to taste.
Squirt of lemon juice.
A sprig of fresh rosemary per person, or a good pinch of dried rosemary.
Tin foil.

Method

Place two or three lamb chops onto a good sized piece of foil.
Sprinkle with salt and black pepper.
Add a squirt of lemon juice.
Place a sprig of rosemary on top of each pack.
Close tin foil tightly around each parcel of chops.
Cook in a moderate oven (gas mark 5) for about 60-75 minutes.
Remove from foil, and serve with minted new potatoes and peas.

2) Lamb Toad (or Toad in the Hole)

Ingredients

Two or three lamb chops per person.
Half a pint of batter mix, either made up from a packet, or made to one's own recipe.
Salt and black pepper to taste.

Method

Roast the chops in the oven until they are no longer dripping.
Pour any fat collected into a roasting dish and replace in the oven until very hot.
Add the chops.
Pour in the batter mix, to which you will have mixed the salt and pepper.
Cook for 30 minutes, or until batter has risen and browned, Gas mark 5-6
Cut into portions so that each portion contains two or three chops.
Serve with carrots and green beans, and gravy if required.

3) Quick midweek Lamb Roast.

INGREDIENTS

Two or three lamb chops per person.
Roast potatoes.
Vegetables of your choice.
Gra
vy

Method.

Dry roast the chops on a rack over a roasting dish until the outside fat is turning crispy.
At the same time, parboil and roast enough potatoes as you need.
When the chops and meat are almost done, cook the vegetables, and prepare the gravy.
Serve with lashings of mint sauce!

4) WARMING LAMB CHOP STEW

Ingredients

Two or three lamb chops per person.
One onion, diced.
Two or three carrots, sliced.
Two table spoons of lentils.
One handful of peas.
Salt and pepper to taste.
A splash of Worcestershire sauce.
One Oxo cube

Method.

Place all ingredients in either a very large casserole dish, or in the base of a pressure cooker.
Add enough water to cover.
If casseroling, place in a moderate oven (gas Mark 5) for 2-3 hours until the lentils are soft.
If pressure cooking, bring to pressure, and maintain pressure for approximately 35 minutes.
Serve with creamy mashed potatoes, or rice, whichever you prefer.

Well there you have a few examples of what to do with lamb chops.

Bon Appetite!

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