On Jan 3, 6:57*pm, Sky > wrote:
> Subject line says it all *It's definitely not a good idea to grocery
> shop when hungry - BTDT too many times! VBG, and today was no exception.
>
> Anywho, I was unable to resist the urge to purchase some very nice lamb
> chops and subsequently wondered how other folks, here in RFC-land, like
> to prep and cook lamb chops? *I'm used to the traditional (?)
> rosemary-seasoning-and-seared-in-the-saute-pan and
> served-with-mint-jelly/sauce approach and was curious about other easy
> and fast preparations for medium-rare results.
>
> Sky, who's ever curious
>
> --
>
> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

oh Hell. I used to take lamb chops, dip them in a marinade of white
wine, rosemary, spices and olive oil. Then onto a really hot grill so
that they were charred on the outside, and wonderfully rare on the
inside. We don't need no mint jelly.