Simple and Elegant Lamb Chops
Lamb chops are delicious! In most cases they are reserved for special occasions because they are a favorite and most tender cut of meat. Lamb loin chops are often called “the porterhouse steak of the lamb” and are a favorite cut of meat for a great many people.
Simple and Elegant Lamb Chops
Makes 6 lamb chops
- 2 garlic cloves
- 1 tablespoon rosemary
- 1 teaspoon thyme
- Pinch of cayenne pepper
- Sea salt
- 6 tablespoons extra virgin olive oil
- 6 lamb chops, about 3/4 inch thick
1. Finely chop the rosemary, thyme, and garlic.
2. Using a mortar and pestle or small food processor, make into a paste with the salt, cayenne, and olive oil.
3. Spread mixture on to the lamb and marinate in the refrigerator for at least one hour.
4. Bring the lamb to room temperature outside of the refrigerator for 20 minutes.
5. Using the grill (indoor or outdoor) or a skillet, put on high heat and cook for 2 minutes on one side.
6. Flip over and grill/cook for 3 minutes on the second side.
Serve with your favorite side dishes.
Our favorite lamb chop side dishes are a Garlic and Olive Oil Couscous with Tabouleh (a salad made of tomatoes, finely chopped parsley, mint, bulgur, and onion, seasoned with olive oil, lemon juice, and salt).
It’s fun to try recipes from other parts of the world because we get to try new combinations and flavors, and we have the opportunity to learn where some of these places are on the map. Moroccan Meatballs served over couscous is one delicious way to incorporate ground lamb into your family’s mealtime.
- 1 pound ground lamb
- 1 onion
- 1 small potato
- 1/4 cup parsley
- 1/2 cup bread crumbs
- 1 egg
- 2 Tbsp turmeric
- 1 tomato
- 3 shallots
- 1 cup assorted mushrooms
- 1 Tbsp saffron
Prepare the Meatballs:
Finely chop onion, potato and parsley in a food processor the. Add mixture to the chopped lamb and combine.
Mix in egg, bread crumbs, salt, pepper and turmeric. Place in fridge for 10-15 minutes.
Chop the tomato and the shallots. Then in a large pot, heat up one tablespoon of vegetable oil and sauté the tomatoes and shallots. After about 10 minutes, add the mushrooms, salt, pepper, turmeric and saffron
Form the meatballs and add them to the pot. Add half cup of water, cover and cook for 15 minutes.
Prep Time: 45 Minutes
Recipe also found here
about 4 pounds of marrow and knuckle bones
1 foot, cut into pieces (optional)
3 pounds meaty rib or neck bones
4 or more quarts cold filtered water
1/2 cup vinegar
3 onions, coarsely chopped
3 carrots, coarsely chopped
3 celery stalks, coarsely chopped
several sprigs of fresh thyme, tied together
1 teaspoon dried green peppercorns, crushed
l bunch parsley
Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns.
Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer to smaller containers and to the freezer for long-term storage.
- 1 tbsp turmeric
- 2 tsp black pepper
- 1 tsp salt (if salt sensitive, you may want to use less and salt to taste at the end of cooking)
- 1 tsp crushed red pepper flakes
- 3 tbsp extra virgin olive oil
- 2 medium onions, minced
- 3 lbs lamb meat cut into chunks for stewing (leg meat works well, it cooks up very tender)
- 3 tbsp tomato paste
- 1/4 cup fresh parsley or cilantro, chopped
- 4 cups steamed basmati rice for serving
In a small dish, mix together turmeric, black pepper, salt, and crushed red pepper seasoning.
In a large pot, heat olive oil over medium high till hot (not smoking). Saute for 10 minutes until onion softens and starts to turn golden brown.
Add the lamb stew meat to the pot. You can use bone-in lamb meat, boneless meat, or a combination of the two. Brown the meat for a few minutes on each side. Drain the fat that collects at the bottom of the pot.
Sprinkle the seasonings evenly across the top of the browned meat.
Cover the meat with 4 cups of water. Bring mixture to a slow boil, then reduce heat to medium low. Simmer on medium low heat for two hours.
After 2 hours, add tomato paste to the pot and stir slowly until paste dissolves into the broth.
Simmer for another 20 minutes uncovered, stirring occasionally, until the meat is nice and tender and the sauce has thickened. Taste and adjust seasoning, adding more salt and.or spice, if desired.
Garnish the stew with fresh parsley or cilantro. Serve lamb and sauce over freshly steamed basmati rice.