On 1/4/2013 10:33 AM, George M. Middius wrote:
> Sky wrote:
>
>> 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 hope they're fairly thick, at least 1". My go-to is to brown them in a hot
> skillet (no extra fat needed, just start them on the fatty long side). Then
> finish in the oven. Deglaze with shallots and stock.
>
> If you have more time, start by marinating semi-dry in chopped garlic, herbs,
> S&P, and olive oil. Prick the chops all over with a fork and rub in the
> marinade. Scrape off the rub. Then proceed as above, except add the rub back
> to the pan right before the stock.
>
> A splash of white wine or apple juice doesn't hurt to finish the pan gravy.
>
> If you accidentally bought thin chops, I guess just broil them and hope they
> don't turn into leather.

Reads like a delicious technique Thanks for sharing your suggestion.
Yes, these lamb cops are thick, at least 1", so that's a good thing
There's some pinot grigio on hand for deglazing, too.

Sky

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