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).
not necessarily like beef but the lamb taste is so different from even wild game that i’ve eaten. It is hard to describe, I just want to soften the sharpness of lamb a little.
If i can find a recipe to do that, I might be able to add it my palette.
thank you for the advice! :^)