Lamb meat famously stands up to bold flavored and strong ales such as Belgian/Trappist ales, especially dubbels and Belgian strong golden ales, but also barley wines, barrel aged brown ales, winter warmers, porters and stouts. Colorado lamb is truly superior in quality, one of the best in the world and a prized local product. We enjoy lamb chops almost as often as we do pork chops and dinner is always a breeze to prepare.īecause we live in Colorado, known for its quality American lamb, we feel lucky to have access to various cuts of fresh meat. was superb in combination with the rich and juicy lamb shoulder chops. This Belgian strong dark ale brewed by North Coast Brewing Co.
Grilled Leg of Lamb | Marinated Baked Lamb Chops | Slow Roasted Lamb Shoulder (Greek Style) | Grilled Lamb Steaks | Braised Lamb Shanks
Don’t forget to take a look at our compilation of Recipes for Lamb Chop Marinades Other Lamb Recipes You Might Enjoy Lamb is such a versatile meat that it goes well with hundreds of sides – from lentils and chickpeas to grilled veggies. If you are looking for something extra such as fresh mint and vinegar sauce for lamb to dish up with these chops here are some ideas for Sauces for Lamb Chops.Īnd so on.If you didn’t use a marinade and instead only seasoned your chops a simple garden salad with fresh herbs will go nicely or perhaps an orzo or other pasta salad.Serve lamb chops prepped in Indian inspired coconut milk curry marinade with garlic naan and dal, mango chutney and rice, or spicy mustard peas.Fresh rosemary butter or thyme gold potatoes would have been good too. In this case with our Mediterranean inspired marinade we made a hearty barley salad with kalamata olives, Italian parsley, feta, red sweet drop peppers and red onions.For example, if you made a Middle Eastern style marinade, you can use this recipe for feta cheese, pine nuts and mint couscous.Simply move them from the pan to a plate/serving platter and let them sit for 3-5 minutes. You can also cover them loosely with foil to keep them warm.Īs a rule of thumb select the sides for your lamb chops in accordance with the taste of the culinary direction in which the marinade took you. Use a food thermometer to be sure you do not overcook them. Lamb shoulder chops are usually cut about an inch thick and are cooked medium-rare when the internal temperature is 125-130 F and medium when it gets to 135 F.įor juicy, pink center and nicely browned flavorful outside go with 3.5 minutes per side. The exact cooking time depends on how thick and how large your chops are. They will be ready to serve at the same time. Generally, it is better if you sear all the chops simultaneously in separate skillets than in batches. Once they began to char we simply scraped them off.įor demonstration purposes we used a grilling cast iron skillet for two of the chops and a small cast iron one for the third one for kiddo. With this particular marinade we kept some of the bits of shallot, minced cloves garlic, rosemary, and preserved lemon on the meat’s surface for the desirable aromas they released in contact with the hot skillet.
TIP: Normally a marinade should be completely scraped off the chops before placing them in the pan, especially if on the acidic side. Flip only once and do not futz with the temperature:). Next place the chops in the skillet (or grill-pan) and cook for 3 to 4 minutes per side, depending on how big and thick they are. Alternatively, heat a grill-pan and generously brush it with oil. Add about a tablespoon of olive or vegetable oil. Step 2. Heat a 10 or 12 inch skillet over medium-high heat for about 3 minutes.
For this post we mixed a simple Mediterranean inspired concoction of extra virgin olive oil, garlic, shallots, rosemary, salt and pepper and preserved lemons and a bit of their curing liquid (substitute with lemon zest and a squeeze of lemon juice).
0 kommentar(er)
