interesting lamb chops

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how is it made?

I have ingredient number 1.

― Ronan (Ronan), Wednesday, 8 November 2006 15:34 (nineteen years ago)

put lamb chops in grill, grill, turn. now smother in jam and cheese.

― wogan lenin (dog latin), Wednesday, 8 November 2006 15:36 (nineteen years ago)

and slugs

― CarsmileSteve (CarsmileSteve), Wednesday, 8 November 2006 15:37 (nineteen years ago)

I don't get it.

― Ronan (Ronan), Wednesday, 8 November 2006 15:38 (nineteen years ago)

Take a frying pan and heat up a little oil. fry some whole garlic cloves with the skin on and tip them out into an oven proof dish. Brown the chops in the pan on all sides and put them in the dish with the fat pointing up. pour a glass or so of white wine or cider into the pan and scrape up all of the nice caramelised brown bits. Pour that over the chops. Add two salted anchovies (salt washed off), season and bake in the oven for 45mins to an hour at 180?C, basically until the fat, which is above the liquid level goes crispy. Serve with mashed potatoes, the garlic cloves and plenty of the cooking liquor.

― Ed (dali), Wednesday, 8 November 2006 15:39 (nineteen years ago)

Not hugely original, but you can't go wrong grilled with rosemary and garlic.

― chap who would dare to welcome our new stingray masters (chap), Wednesday, 8 November 2006 15:40 (nineteen years ago)

1 lb. ~~filet Mignon or top sirloin~~lamb chops, freshly ground, med. grind
2 tbsp. yellow mustard
1 tbsp. Dijon mustard
1 egg yolk
2 tbsp. Worcestershire sauce
1/4 c. finely chopped onion
3 tbsp. capers, drained
4-5 dashes hot pepper sauce, or to taste
Seasoned salt to taste
Freshly ground black pepper to taste
1 tbsp. cognac (opt.)

Don't use any other grade of ~~beef~~lamb.

Mix together all ingredients lightly to avoid packing the meat too much. Mound ~~steak~~lamb tartar on chilled plates and serve immediately with thinly sliced pumpernickel or toasted French bread.

― dommy p is alright WHICH IS A LOT MORE THAN I CAN SAY ABOUT A LOT OF PEOPLE (Dom, Wednesday, 8 November 2006 15:42 (nineteen years ago)

This is easy, simple, and very nice.

http://www.deliaonline.com/recipes/lamb-chops-with-roasted-vegetables,963,RC.html

― Hi There! Dear Johnney B (stigoftdump), Wednesday, 8 November 2006 15:43 (nineteen years ago)

these all look great....thanks guys!

― Ronan (Ronan), Wednesday, 8 November 2006 15:48 (nineteen years ago)

dom p's recipe is making me hungry

― manute lol (sanskrit), Wednesday, 8 November 2006 16:46 (nineteen years ago)

I'm scared of steak tartar. I'd be even more scared of lamb chop tartar.

― Hi There! Dear Johnney B (stigoftdump), Wednesday, 8 November 2006 18:14 (nineteen years ago)

marinade in a mixture of soy and honey for as long as poss. shove in oven for 10-15 minutes. delicious.

― jed_ (jed), Wednesday, 8 November 2006 18:26 (nineteen years ago)

tried Ed's idea tonight.....very good indeed. only had pear cider, no wine, seemed to work out great tho...

― Ronan (Ronan), Wednesday, 8 November 2006 20:24 (nineteen years ago)

Never tried it with perry, don't see why it wouldn't work though. I may give it a bash too. Works really well with pork chops and you can add some slices of apple to the pan as well.

― Ed (dali), Wednesday, 8 November 2006 20:26 (nineteen years ago)

the roasted garlic is great, really goes well with the potato too

― Ronan (Ronan), Wednesday, 8 November 2006 20:27 (nineteen years ago)

Ed, isn't that the wonderful pork chop recipe from the HFW meat book?

I'd char-grill it very hot so black bits on inside/pink bits inside and serve with a green sauce of chopped parsley, mint, capers, gherkin, mustard and olive oil.

― Porkpie (porkpie), Wednesday, 8 November 2006 20:53 (nineteen years ago)

It is, it is now one of my standards, adding apple pieces is my own addition though; if you use a floury apple like a bramley you get instant tasty apple sauce in the bottom of the dish.

― Ed (dali), Wednesday, 8 November 2006 20:55 (nineteen years ago)

smart idea - an overripe pear would be good too. Pears also ver ver good in red cabbage

― Porkpie (porkpie), Wednesday, 8 November 2006 20:57 (nineteen years ago)

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