Lamb Chops?

[Rare Feathers Farm]

Last night, I was at Safeway and saw lamb chops on sale. I've never had lamb--so I thought, I'd give it a try. I brought it home last night & stared at it. I decided to make fajitas instead but would like to make the chops tonight. I'm apprehensive because I know my husband does not like lamb. However, his mom is not the best cook and that may be the only way he's had it. I've not said anything to him about the lamb I bought, thinking maybe if I cook it correctly, he won't know the difference? Or that he may like it?

So I'm looking for a recipe for chops. I only got 2 chops (like 5oz)but I'll be going to the store again tonight (I forgot a few things) so I may pick up some more & freeze them (they were around $2 a piece) and I can get some more stuff if I need anything for tonight....

So what are your best chop recipes?

Recommendations?

Do's/don'ts with lamb?

 

[greyfields]

I cannot eat enough lamb. I think we went through 18 last year, amongst ourselves and our customers.

Lamb is delicate; do not overcook. I pull mine out of the oven at 140F, then rest it 20 minutes on the cutting board covered in aluminum foil. I generally just season it wit olive oil and sea salt prior to cooking. A meat thermometer is essential.

My wife likes mint sauce on hers; you can usually find it at the grocery store near the steak sauces. Do not put mint jelly on it, like one of my customers did.

The realize, the lamb you are getting at Safeway probably has come from New Zealand and was probably grain fed/finished. So, it probably is nothing like the lamb you would produce on your farm there.

 

[Rare Feathers Farm]

Yes, we have a meat thermometer...which I use a lot.

I'm not sure where the meat is from...I didn't bother to look. I'm sure homegrown is better! I know our cattle taste A LOT better than any Wal-Mart or Safeway meat and they are A LOT less scary to eat than meat from unknown sources, LOL I was thinking of getting some sheep if I liked their taste, but hubby swears he HATES lamb and then pointed out we'd have to build them a "Special" pen because they would escape from where the cattle/horses are. sighs.

 

[Rare Feathers Farm]

Oh and I am not sure about the mint sauce--not a huge fan of anything minty....so I'll probably avoid that!

 

[LittleChickenRacingTeam]

Simple recipe that will keep your chops moist.


3 eggs
3 teaspoons Worcestershire sauce
12 (5.5 ounce) lamb chops
2 cups dry bread crumbs


Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, combine the eggs and the Worcestershire sauce; stir well. Dip each lamb chop in the sauce and then lightly dredge in the bread crumbs. Then arrange them in a 9x13-inch baking dish.
Bake at 375 degrees F for 20 minutes, turn chops over, and cook for 20 more minutes, or to desired doneness.

I usually cook the chops on a wire rack in the baking dish, so they don't stick. I guess you could also spray a non stick oil on the dish like PAM

 

[patandchickens]

Easiest thing, and pretty tasty, is to splash just a little soy sauce over 'em and broil 'em fairly briefly -- as greyfields says, you want rare to medium rare, NOT medium to well.

BTW, LCRT, was that your chicken I saw at the Royal the other day with entry #666 ?


Pat

 

[MissPrissy]

This is what I have been told by many in the meast business -

In the USA lamb and goat are interchangable in the market place. You may think you are buying lamb and in actuality you are buying goat. It is legally okay for them to do this. I feel that is one of the reasons so many people do not like lamb because they say it has a bad under taste - which I can associate with goat as I have had both.

I have only ever purchased imported Australian lamb for the past many years now. We like the lamb we buy that is imported. I have never liked any lamb I have bought that is US domestic. We were just commenting this afternoon that a local market had very small lamb shanks and chops for under $2. A small shank for $3.54??? Something ain't right.

Anywho -

Last weekend I did my first ever home grown lamb - a 9 month old non-castrated ram lamb.

Hands down I will NEVER buy another peice of supermarket lamb. You cannot even begin to compare your own lamb to what is being sold through the commercial lamb industry.

I hope your chops are lamb. I hope they are mild and tender.

 

[Rare Feathers Farm]

Quote:
My hubby's family raises Boer goats and they frequently process their own. I've had jerky, sausage, roasts & shredded goat meat tacos. I'm not a HUGE fan, but some of it was okay. The roast I didn't care for, though. My hubby likes goat meat...

I called my hubby & asked him to look at the package. It's from New Zealand and says lamb...so we'll see.

We might eventually get a lamb or two of our own, but a lot of kids sell them at the fair (market lambs) so that is another option, but they are usually very highly priced.

 

[Rare Feathers Farm]

Quote:
Thanks Pat! Most of the recipes I've found for lamb say to use garlic, so I have a big fat clove....the downside is that most of those also say to marinate it overnight....which I can't do. In fact, it wouldn't even marinate a little because I am going to the store after work and by the time I get home...I'll have to just cook them. Unless I wait to cook them until Sunday and then do something quick/easy tonight...like taco salads....hmmmmm

 

[Rare Feathers Farm]

Quote:
Thanks! Breaded sounds good....