2006-07-12 09:59:00 · 4 answers · asked by happyman82385 5 in Food & Drink ➔ Cooking & Recipes
Chop up some garlic very finely, and press into both sides of the meat a mixture of herbs de provence and garlic (with salt and pepper of course) or else just fresh rosemary chopped very fine. These are fantastic on the grill, or sauteed in good quality unsalted butter over moderately high heat on the stove. Whatever you do, do not overcook lamb! It should be eaten rare.
2006-07-12 10:07:27 · answer #1 · answered by trident_of_paracelsus 2 · 0⤊ 0⤋
Season them lightly and let stand for an hour. Have your barbque on high for 3 min, then lower the flame to half. Place the lamb chops on the grill and depending how thick, you'll have to time them accordingly when you flip them over. DON'T cut into the meat to see if they are cooked. You're going to lose all the juice inside and then you'll be eating shoe leather. They are medium if the abit spongy, or well done if not spongy at all. If they're abit pink in the middle, that's just perfect.
2006-07-12 10:08:05 · answer #2 · answered by mikecook987 2 · 0⤊ 0⤋
There are plenty of ways to cook lamb chops.
I usually put some rosemary and salt on them an barbecue them over medium coals until they are cooked all the way through.
2006-07-12 10:03:06 · answer #3 · answered by Danzarth 4 · 0⤊ 0⤋
Broil them with a little Worcestershire Sauce.
2006-07-12 10:22:41 · answer #4 · answered by louella 2 · 0⤊ 0⤋