Easy weekday recipe to make special lamb chops for dinner, served on a bed of fresh spring spinach in a balsamic reduction sauce.#CA2025

The flavor and juices of panfried lamb chops are mixed with lemon juice and absorbed by breaded yellow squash. Makes a light summer dinner combined with a fresh salad in creamy cucumber dressing.

We had excellent greek lamb chops at a restaurant with the impossible name of Mediterranean Exploration Company, and as we raise our own Dorper Breed lambs, we grilled ours like I think they did when I got back home.The lambchops were the equivalent of tomahawk steak cuts, from the best part of the rack of lamb with the longest rib bones, cut one inch thick. Mutton was used, not lamb, so the chops were bigger. We soak mutton in yoghurt, herbs and lemon juice to marinade till tender and the flavor is mild just like young lamb. Serve with home made pita bread.My easy pita recipe is here in cookpad.

Lamb and cheese and mint were made for each other. This recipe marinades lamb chops overnight in fresh mint and milk. The chops are then seared, crusted with blue cheese and bread crumbs, and oven roasted in the same glass baking dish. Easy, quick, Juicy and crusty.

Turkish cuisine has a great two minute grilling recipe for lamb chops. They make them super tender. They make them with Aleppo pepper flakes. Here is how to make the pepper flakes and the lambchop recipe.#CA2025

A rack of lamb is usually two and a half pounds, because the delicious ribs have been trimmed off by the butcher. With the ribs left on, it is around five pounds. A single lambchop is a half pounder, a pound with the rib left on.Like fancy steak houses who serve Tomahawk steaks with the the beef ribs left on the T Bone steaks, for Superbowl Sunday, I am grilling lamb chops with the whole ribs left on, sliced into one inch thick lamb chops, Tomahawk style.I am sure your butcher will be happy to provide you with this cut of meat for parties.Dorper lambs are the only lambs that dont turn gamey when older, they can be called lambs for two years, other lambs one year, then classified as mutton.

This easy lamb chop recipe comes together in under a half hour, complete with a pan sauce. The sizzled garlic cuts through the richness of the lamb, and pairs perfectly with lemon and parsley in the sauce.#nikicuisineRecipe inspiration: Food and Wine

What’s Cook’n In Sly’s Kitchen? Welp, him made Seared Lamb Chops with Garlic & Herbs in NuWave Precision Induction Cooktop. Lamb chops marinated in garlic, rosemary, thyme, and olive oil then pan-seared on the stovetop to create a wonderfully flavorful crust.Prep Time30 minsCook Time30 minsTotal Time1 hr

Bring equal size mint marinaded lambchops and eggplant rounds to room temperature coated in mixture of olive oil, lemon juice, chopped mint leaves, garlic, pepper and salt. Pan sear lamb chops and eggplant in olive oil. Make salad dressing from pan drippings, leftover mint marinade and white wine. Drizzle over salad. Arrange on sauteed cabbage leaf on slice of glazed onion around heated tomato, serve with olives and lemon wedges.

Its lovely 💜

You will find many different ways of seasoning the lamb chops at a restaurant, but seasoning it with just salt and pepper brings out the real flavor of lambs.Since the lambs have a lot of fat, it is difficult to cook them on the barbeque grill. It's much simpler to cook it in the oven or in a Dutch oven. For 3-4 servings. Recipe by Texas oyaji

Lamb chops with herbs and mustard.A few more tips:(*) The original recipe calls for lamb chops from the leg. I usually use the classic rib chops, but you can use whichever cut you prefer. (**) I roast them using the standard oven method because it’s more convenient for me. Near the end of cooking, I switch from bake to convection and broil for a few minutes to crisp them up. Alternatively, you can cook them as follows (as suggested in the original recipe): Preheat the broiler. Lightly oil the oven rack and place it in the highest position. Place a baking pan underneath to catch any drippings and keep the oven clean. Drain the chops from the marinade and gently pat them dry with paper towels. Sprinkle both sides with pepper and place them on the rack. Broil for about 4-5 minutes per side, or until browned and cooked to your liking. I found this recipe in an old issue of Gastronomos magazine, and it’s by Nena Ismyrnoglou.