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Lamb chops. How would ATOT cook these?

Ns1

Ns1

No Lifer
Enough with the steak threads! how about a lamb thread?

I would prefer to do these lamb chops on cast iron somehow but am open to suggestions. Chops are between 1.5 - 2" thick.
 
Rack, or individual chops?

Rack - sear in cast iron pan on med-high and finish in oven at 425 till done to your liking with some rosemary, use thermometer, I prefer between medium rare and medium...never past medium

Individual, now seeing the thickness the same

Save that fat and make a pan sauce. Serve with salad with Feta cheese, cucumbers and tomatoes (sliced thin and left to marinade some in vinegrette).

Basically treat it like a steak or thick pork chops, can't go wrong. Start on pan, finish in oven with rosemary.
 
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You prepare lamb chops the same ways as you do steak. Be careful not to cook them above medium. I like to season them with salt and rosemary, and use a little port wine to deglaze the pan afterward to make a sauce.
 
Treat it like a steak. However, some folks particularly don't like the mineraly taste of lamb if its too prominent. If that's you, marinate first in something that gives it a place to go - like greek yogurt with some chopped fresh herbs. Actually, that's a solid marinade for lamb either way. Probably something you'd do with cubed shoulder/leg, rather than the chops though.

Anyhow, I like them grilled over a very high flame. Get them seared on the outside and just warm in the middle, about 125F. The meat should still yield when poked. Then finish with some olive oil, lemon juice and oregano whisked together and poured over while still hot.
 
I use this recipe for lamb shoulder chops.

4 ten to twelve ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
Kosher salt and freshly cracked black pepper to taste
1/4 cup extra-virgin olive oil
2 tablespoons roughly chopped fresh oregano
1 teaspoon minced garlic
1/2 lemon
INSTRUCTIONS

Build a fire in your grill.
Dry the chops with paper towels and sprinkle them generously with salt and pepper. When the fire has died down and the coals are hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat; it should be slightly less done than you like it. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.
 
I LOVE lamb, one my favorites.

There is something about lamb along with cucumbers, onions, feta cheese and tomatoes that is outta this world. You get this nice meaty in your face flavor from the lamb, then a bite of the salad cleanses your pallet, rinse repeat. There is just something about that combination.

For a starch, you really can't go wrong with scalloped potatoes, or roasted red with more rosemary. I prefer scalloped. That's one of our go to and favorite meals.

Rack of lamb
Scalloped potatoes
Cucumber/mater/onion/feta salad
 
spidey07 said:
I LOVE lamb, one my favorites.

There is something about lamb along with cucumbers, onions, feta cheese and tomatoes that is outta this world. You get this nice meaty in your face flavor from the lamb, then a bite of the salad cleanses your pallet, rinse repeat. There is just something about that combination.

For a starch, you really can't go wrong with scalloped potatoes, or roasted red with more rosemary. I prefer scalloped. That's one of our go to and favorite meals.

Rack of lamb
Scalloped potatoes
Cucumber/mater/onion/feta salad
Click to expand...

:thumbsup:
 
1. Sear in whatever you have thats not teflon and gets real hot. I only have stainless steel and that works fine.
2. paint with a spicy mustard (if you use a sweet mustard it'll be gross, but I wouldn't be surprised if someone liked it that way)
3. coat with your choice of breadcrumbs, panko, almond meal, whatever
4. finish in oven, temperature and time ratio is up to you, but check for doneness with a thermometer
 
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ponyo said:
I'm just not a fan. I don't like duck or goat either. It's just what you're used to.
Click to expand...

Duck is delicious when its not over cooked. The problem is that it goes from good to overcooked before you know it and then it takes on a livery taste.

As for Lamb, you've most likely been eating New Zealand lamb which is gamey, try Colorado lamb which has a nice mild flavor.
 
When you say lamb chops are you talking about rib chops or the lamb porterhouses that Costco sells? If it's the latter they require a bit of a different cooking method than standard lamb rib chops.
 
clean the bone, season with olive oil and whatever seasonings you wish and salt, sear, then broil. should be served medium rare to medium.
 
gotsmack said:
1. Sear in whatever you have thats not teflon and gets real hot. I only have stainless steel and that works fine.
2. paint with a spicy mustard (if you use a sweet mustard it'll be gross, but I wouldn't be surprised if someone liked it that way)
3. coat with your choice of breadcrumbs, panko, almond meal, whatever
4. finish in oven, temperature and time ratio is up to you, but check for doneness with a thermometer
Click to expand...

pretty much, except i'd rather stay away from coating it with all that nonsense. olive oil, salt, rosemary, and pepper works perfectly for me.
 
trmiv said:
I use this recipe for lamb shoulder chops.

4 ten to twelve ounce lamb shoulder blade chops, 1/2 inch to 1/4 inch thick
Kosher salt and freshly cracked black pepper to taste
1/4 cup extra-virgin olive oil
2 tablespoons roughly chopped fresh oregano
1 teaspoon minced garlic
1/2 lemon
INSTRUCTIONS

Build a fire in your grill.
Dry the chops with paper towels and sprinkle them generously with salt and pepper. When the fire has died down and the coals are hot (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds), place the chops on the grill and cook until well seared, 3 to 4 minutes per side. To check for doneness, nick, peek, and cheat: Make a 1/4-inch cut in the thickest part of the meat; it should be slightly less done than you like it. When the chops are done, remove them from the grill, cover them loosely with foil, and let them rest for 5 minutes.
Meanwhile, in a small bowl, combine the olive oil, oregano, and garlic and mix well.
Spoon the garlic mixture over the lamb chops, squeeze the lemon on top of them, and serve hot.
Click to expand...

yup. sounds good.
 
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