On Jan 4, 3:27*pm, Sky > wrote:
> On 1/4/2013 10:33 AM, George M. Middius wrote:
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> > Sky wrote:
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> >> 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?
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> > 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.
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> > 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.
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> > A splash of white wine or apple juice doesn't hurt to finish the pan gravy.
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> > If you accidentally bought thin chops, I guess just broil them and hope they
> > don't turn into leather.
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> 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.
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> Sky
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> --
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> Ultra Ultimate Kitchen Rule - Use the Timer!
> Ultimate Kitchen Rule -- Cook's Choice!!

lamb cops? Better drive sober.