What is the best way to prepare Lamb Chops?

Question

that's what we're having for dinner tonight, what is a good side dish

Answer 1

I hope these help, call me when dinner is ready, I'll bring the milk! :-)

http://southernfood.about.com/od/lambchops/Lamb_Chop_Recipes.htm
http://recipes.lovetoknow.com/wiki/Category:Lamb_Chop_Recipes
http://allrecipes.com/recipe/lamb-chops-marsala/MoreRecipesLikeThis.aspx

Answer 2

An easy way is to just brush with olive oil and herbs de provence. Let sit a little while for the flavors to develop. Broil on both sides, but be careful not to overcook,which ruins the flavor, in my opinion. In keeping with the Mediterranean theme, how about tossing onions, zucchini, bell peppers with olive oil, salt and pepper and roasting them to serve alongside? A nice couscous cooked in chicken broth would also complement the dish. You can mix in some sauteed veggies & herbs to boost the flavor.

Answer 3

4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores
1 1/2 cups of fresh mint, chopped, lightly packed
2 cups water
2 cups white vinegar
3 1/2 cups sugar (7/8 cups for each cup of juice)

Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

Add vinegar, return to boil. Simmer covered, 5 more minutes.

Use a potato masher to mash up the apple pieces to the consistency of apple sauce.

Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) suspended over a large bowl. Leave to strain for several hours. Do not squeeze.

Measure the juice, then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 8°F above the boiling point at your altitude (boiling point is 212°F at sea level).

Pour into sterilized jars to within 1/4" from the top and seal.

Makes approx. 4 half-pint jars.



4 lbs of tart apples (e.g. Granny Smith), unpeeled, chopped into big pieces, including the cores
1 1/2 cups of fresh mint, chopped, lightly packed
2 cups water
2 cups white vinegar
3 1/2 cups sugar (7/8 cups for each cup of juice)

Combine apple pieces with water and mint in a large pan. Bring water to a boil then reduce heat and cook 20 minutes, until apples are soft.

Add vinegar, return to boil. Simmer covered, 5 more minutes.

Use a potato masher to mash up the apple pieces to the consistency of apple sauce.

Spoon the apple pulp into a muslin cloth (or a couple layers of cheesecloth) suspended over a large bowl. Leave to strain for several hours. Do not squeeze.

Measure the juice, then pour into a large pot. Add the sugar (7/8 a cup for each cup of juice). Heat gently, stirring to make sure the sugar gets dissolved and doesn't stick to the bottom of the pan and burn.

Bring to a boil. Cook for 10-15 minutes, using a spoon to skim off the surface scum. Continue to boil until a candy thermometer shows that the temperature has reached 8°F above the boiling point at your altitude (boiling point is 212°F at sea level).

Pour into sterilized jars to within 1/4" from the top and seal.

Makes approx. 4 half-pint jars.

Answer 4

I marinate them in red wine, garlic and rosemary - preferably overnight - or as long as you can - then grill or broil.

I serve creamed spinach, and or augratin potatoes.

Answer 5

Just don't overcook them!!! Such a waste if you do...Have some rice pilaf or scalloped potatoes with them,,,Yum