[txnativegop]

I need help.

I am looking for a recipe for lamb chops, that I can actually eat.

I did not grow up eating lamb or mutton and the taste is more than a bit ‘unique’ to my taste buds.

I am looking for a recipe that will tame down that ‘uniqueness’ a little.

Thanks in advance! FRiends! :^)

[Jamestown1630]

I’m afraid it’s been obvious over the years that I’ve been doing this thread that I’m not very experienced at meat cooking; but I’m sure someone will come along who is. My only off-the-cuff suggestion is Rosemary, which seems to be traditional as a ‘brightener’ of lamb.

When I was young, I loved lamb chops - even liked mutton, when it was served in a good English restaurant that we used to have on Connecticut Avenue in DC. But in recent years, I’ve lost the taste for it, and haven’t found lamb chops anyway that are what I remember from the 1950s-1960s.

I’m wondering if lamb has gone the way of pork, and is bred to be ‘healthier’. I used to really like that delicious layer of fat on chops that I never see anymore.

[MomwithHope]

I never do chops, too thin. I like a good boneless leg on the rotisserie. Best way to cook lamb IMO.

[Mears]

Mint jelly or sauce for lamb chops.

.

[Aliska]

Only way I have ever done them is broil like you would a good steak. Then the drippings, add a little water, heat and put in a little serving dish (you may not like that). I love lamb chops but they are terribly expensive.

You can use the broth and bones to make what Cambell's used to sell, Stock Pot. lamb, barley, onion, celery, carrot. It never had any meat in it and was very thick but I got hooked on it.

[kitchen]

There are as many definitions of lamb as there are people. The more grass and less milk, the more the meat moves to mutton. Lambs will continue to suckle until mom gives them a kick to the head. Chops from an animal that is on 80% milk, 20% grass are closer to “lamb” than meat fed on 80% grass and 20% milk. More grass, the stronger the flavor. The eye test would be that the medallion in a bit larger than a silver dollar. Traditionally, chops come from a rack that includes 7 bones, although there are very good packers that now provide 8 bone racks. Extending the cut and using older, large animals is a profit directed move. Lamb is a premium product and packers would like to make a buck.

True lamb chops are not a common fare in the local supermarket. A specialty butcher shop would be your best bet. Some of the best come from Colorado. Occasionally you may find Australian racks and they are not too bad.

If you go the rack route you can roast and then remove the meat and slice. A 7 rib rack will provide 3 “restaurant” portions. If you want to make chops you will need a few tools. A boning knife with a very thin profile, a cleaver, and a bone saw. You can cheat on the bone saw by finding a hardware store that makes meat band saw blades. Have them cut a piece to fit your hacksaw frame and punch mounting holes. Carbon steel so clean accordingly.

You can refer to the NAMPs (National Association of Meat Purveyors) book for procedures and pictures, but basically, cut out the spine bones with the saw, dividing the rack into two equal sides. Cut out the membrane between the ribs - down one side with the knife bevel floating against the bone, a rounded cut at the bottom, and up the other side. A square cut at the bottom presents a poor appearance. Traditionally a lamb chop has two ribs, with the small end three. Remove as much surface fat as you can. Cut as deep into the bone as possible with the saw, slice the meat with the boning knife, and finish the separation with the cleaver. You now have six “French” lamb chops, four with two ribs, and two with three. Pair them for serving to make equal portions.

For cooking, a very hot broiler is ideal but a sauté pan can do an acceptable job. Medium rare is, to my taste, the best option. Flavoring can range from garlic, to marjoram, or nothing. A mint jelly is traditional with the unspiced version but the Prairie Thyme Company makes a Raspberry Jalapeno Ambrosia that will knock your socks off.

[Yaelle]

So you would like your lambchops to taste more like beef? I don’t know how to do that. But sauce them up (or the non kosher keeping might say butter them up) enough and you should do ok. Off the top of my head, I’d hot pan sear the little guys in olive oil, and splash them with balsamic vinegar or a reduction of same, and then lower the heat to low and cover them with smashed garlic and either fresh or dried chopped or crumbled rosemary, salt and pepper to taste. The balsamic will help disguise the lamby taste I think and still get the good flavor.

Same way to make them but to really taste the lamb, just use less of the spices and herbs (keep some garlic and rosemary for sure).