On 1/4/2013 5:28 PM, Chemo wrote:
> On Jan 4, 3:27 pm, Sky > wrote:
>> On 1/4/2013 10:33 AM, George M. Middius wrote:
>>
>>> 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.

> lamb cops? Better drive sober.

Sigh! Although, that typo does bring to mind a comic image

Sky

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