Lamb Chop Menu

Lamb is a wonderful meat to cook with. This lamb chop menu should ease your cooking anxiety.

Lamb can be a very daunting meat to cook. I think we all have flashbacks of Chef Gordon Ramsey cussin' out a Hell's Kitchen Contestant about the lamb. Lamb is also considered a high-end protein, but I have found if you go to the right market you can find wonderful lamb for a great price.This blog post is dedicated to assisting you in making the absolute best lamb chops of your life. I hope you enjoy it.:

A great no fuss marinade for Lamb!-GTG

When cooking lamb, always choose the right cut for you. *These recipes call for lamb chops.

Use a meat thermometer to test doneness.

Let the meat rest after cooking.

Always slice against the grain.

Here are a few of my fav recipes to use when I cook Lamb. I enjoy adding as much flavor as I can with little effort.

Let me know in the comments how you enjoy your Lamb. Happy Eating!

Lamb Chop Menu Recipe Title

Ingredients

Lamb chops in Tangy Marinade

• 4-6 Lamb Small/Medium Lamb chops

• 1/2 cup of olive oill

• 1/4 cup of grainy mustard of your choice

• 2/3 Worchestershire sauce

• 2 Tablespoons of red wine vinegar

• 2 teaspoons of dried thyme

Cooking Instructions:

1. In a medium bowl or large Ziploc bag add the marinade ingredients.

2. Gently toss chops until they are coated take out and grill over medium heat until the chops are seared on the outside, and pink on the inside.

3. Let the lamb rest covered, for 5-7 minutes. Serve.

Ingredients

Lamb Chops in A Mint Pepper Sauce

• 4-trimmed shoulder lamb chops *preferably 8oz. and 1 in. thick.

• 3/4 dried rosemary

• 3/4 teaspoon Sea salt

• 1/4 teaspoon ground fresh pepper

*Mint Pepper Sauce construction

• 3 tablespoons Lemon juice

• 1 tablespoon olive oil

• 2 teaspoons of Dijon mustard *of your liking

• 1/3 cup finely chopped red bell pepper

• 1/3 Cup finely chopped yellow bell pepper

• 1/4 Cup of edamame

• 1/2 cup Mint

• 1- scallion thinly sliced

Cooking Instructions

1. Heat broiler

2. Rub Lamb with Rosemary and Sea salt and pepper.

3. Place the lamb in a broiler pan; broil until the chops are browned, turning 4 minutes per side.

4. While the lamb is resting whisk together the olive oil, Lemon juice, and Dijon mustard. Slowly stir in the red and yellow bell pepper, Mint, scallion, and Edamame.

5. Serve lamb chops warm. Use a spoon to serve the sauce over the top of the chops.

*This side dish will go great with either recipe.

Glazed Brussel Sprouts

• 1 1/2 Cups fresh brussell Sprouts

• 2 Tablespoons of water

• 1/2 stick of unsalted butter

• 1/4 cup white sugar

• 1/3 teaspoon of salt

• 1/2 teaspoon pepper

Cooking Instructions

1. Put Brussell sprouts in a 1/4 cup of white vinegar for 2 minutes and rinse with cold water. Be sure to peel off any dead or withered sprout leaves.

2. Over medium-low heat, in a medium saucepan add Brussel sprouts and butter.

3. Once butter is melted gently stir to coat sprouts.

4. Add sugar.

5. Stir.

6. Add water.

7. Stir and cover.

8. Put on low heat.

9. Let simmer for 6-8 minutes, until sprouts are tender. Let cool. Sprinkle with salt and pepper. Serve.