Lamb Chops Stall 26 Recipes

LAMB CHOPS WITH ROSEMARY AND GARLIC

Steps:

• Check for doneness: At this point, if you want your lamb chops rare, they are likely cooked enough. If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, lower the heat to warm, and cover the pan for a few minutes. Note that rib chops are so small, and cook so quickly, checking for internal temperature with a thermometer can be impractical. For this reason I use the finger test to check the doneness of the chops. That said, if you have an instant read thermometer and want to check thick chops, aim for 125°F for rare, 135°F medium-rare, and 140°F for medium.
• Rest the chops: When done, remove the chops from the pan, cover with foil and let rest 3 to 5 minutes before serving.

BEST EVER LAMB CHOPS

Steps:

• Combine herbs and salt; rub over lamb chops. Cover and refrigerate for 1 hour., Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with mint jelly if desired.

LAMB CHOPS STALL #26

Steps:

• 1. Preheat the grill to high.2. Lay three lamb chops flat on a cutting board in a row, ribs on the diagonal, pointing in the same direction. Run a metal skewer through the meat of each chop at a 60-degree angle to the bones. Skewer the remaining chops the same way.3. Combine the salt, cumin, garlic powder, and pepper in a small bowl. Using some of this mixture, season the lamb chops on both sides. Place the remaining mixture in tiny bowls for serving and set aside.4. When ready to cook, oil the grill grate. Arrange the skewers on the hot grate and grill, turning with tongs, until the lamb is cooked to taste, 4 to 6 minutes per side for medium.5. Fold a pita around the meat on each skewer and pull out the skewer. Accompany the chops with a hefty dollop of tomato sauce, a spoonful of relish, and a generous pinch of seasoned salt.Serves 4Moroccan Tomato SauceThere are probably as many versions of this sauce as there are individual grill jockeys in Morocco. This one offers the refreshing taste of fresh mint.2 large fresh, ripe tomatoes (about 1 pound)1 large shallot or 1/2 small onion, peeled3 tablespoons chopped fresh mint or Italian (flat-leaf) parsley1 tablespoon fresh lemon juiceSalt and freshly ground black pepper, to tasteCut the tomatoes in half crosswise. Grate the tomatoes through the large holes of a four-sided grater into a shallow bowl. Grate in the shallot or onion the same way. Stir in the mint, lemon juice, and salt and pepper and serve immediately.Makes about 1 1/2 cups