Lamb Chops?

[christinew]

Can my fellow gourmets help me prepare lamb chops? Can they be done in the crockpot? I have never cooked lamb before. Please post if you have any idea whatsoever!

Many thanks http://www.cookinglight.com/bbs/smile.gif
Christine

[Gail]

I'm sure you'll get lots of ideas and even recipes. It's a well-known fact around here that I love Greek food, ergo most of the time I make lamb of any sort, I rub it liberally with lots of crushed garlic, a little olive oil and a little lemon juice, A sprinkling of oregano and then stick 'em in the fridge several hours or even overnight. Afterwards I broil 'em, sprinkling them a little with freshly-ground pepper. (My family insists on tzatziki, pita and some variation on Greek salad as an accompaniment.)

[This message has been edited by Gail (edited 08-23-2000).]

[Jeanne G]

Christine,
What a GREAT topic! I'm not a big meat-eater, but I've recently been interested in trying lamb. I've been told that it's the meat in gyros, but other than that, I haven't eaten it. I'm looking forward to what people suggest!!
Jeanne

[lorilei]

Christine - If you'd like a good introduction to lamb, I found a website for you.
www.sheepusa.org/lambcook.htm (http://www.sheepusa.org/lambcook.htm)

Most of your basic questions could probably be answered here regarding cooking, temperature, stewing etc.

Are you looking for recipes?
I'm sure there are quite a few of us out there with ideas about lamb http://www.cookinglight.com/bbs/smile.gif

[christinew]

Gail, great recipe!
Jeanne G...Glad you like the post thread! I hope someone gets back to me with a crockpot recipe..see how lazy I am this week?
Lorilei, I can't believe you found me a website..you are the best!

Cheers and happiness,
Christine
LD

[Kristilyn1]

Well, I have one recipe NOT to try.

We received in the mail from my husband's work a wonderful selection of gourmet pork chops, chicken and what appeared to be steak. I made the Beef Tenderloins in Mushroom Wine Sauce-- a favorite in our house and imagine my surprise when it was lamb! Not very tasty. Just one of those idiotic cooking moments.

Kristi

[christinew]

Originally posted by Kristilyn1:
Well, I have one recipe NOT to try.

We received in the mail from my husband's work a wonderful selection of gourmet pork chops, chicken and what appeared to be steak. I made the Beef Tenderloins in Mushroom Wine Sauce-- a favorite in our house and imagine my surprise when it was lamb! Not very tasty. Just one of those idiotic cooking moments.

Kristi

Yikes that sounds so gross Kristi..... http://www.cookinglight.com/bbs/eek.gif It is funny though! I would do something exactly like that. Like the time I rolled chicken legs in powedered sugar to fry and thought it was flour I was using!



[This message has been edited by christinew (edited 08-23-2000).]

[Lauren]

My nine year old son requested lamb chops last week. Not a regular dinner item! Anyway, I grilled them with garlic and fresh oregano from the garden. Very good! If you like lamp chops pink inside, just watch them carefully. They didn't need much cooking time!

[Peggy]

Christine,

Hope I'm not too late to share a lamb recipe with you! When the mood calls for lamb, I usually make rack of lamb. I love this recipe. It is easy and excellent for company or a special occasion. I have made this several times for my husband on Valentine's Day.

Provencale Rack of Lamb

4-5lb rack of lamb (12 chops)
1 cup fresh bread crumbs
1/4 cup chopped parsley
1 clove garlic, crushed
1 teas salt
1/4 teas ground black pepper
2 T Dijon mustard
1/4 cup butter or margarine, melted

1. Preheat oven to 375 degrees. Wipe lamb with damp paper towels; trim off all fat. Place lamb, using ribs as a rack, in shallow, open roasting pan.

2. Roast, uncovered, 15 minutes per pound.

3. Remove roast from oven; let cool about 15 minutes.

4. Combine bread crumbs, parsley, garlic, salt and pepper.

5. Spread mustard over top of lamb. Pat crumb mixture into mustard, pressing firmly. Drizzle with butter. Insert meat thermometer into center of middle chop.

6. Roast 20 minutes, or until thermometer registers 175. Garnish with parsley, if desired.

[christinew]

Peggy,
Thanks that recipe looks easy and good. I will try it. I wonder if I can try it on loin shoulders? Since that is the cut of meat I have instead of the ribs!

If you are up this morning I hope you will read this and let me know!

Christine http://www.cookinglight.com/bbs/smile.gif

[Peggy]

Christine,

I must admit my ignorance and tell you I've never used (or seen!) the loin shoulder, so I'm not sure what you're working with. Is it like a rack of "chops"? The thing that makes this recipe special to me is the coating it makes on the outside of each "chop". If the meat has a nice smooth area to coat and the coating will be on top of the meat where it can bake it, then it probably would be just fine. Sorry, I'm just not that familiar with cuts of lamb. Hope this helps you! Good Luck!!

Peggy