| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2844.1 | broil 'em | CONES::glantz | Mike 227-4299 DECtp TAY Littleton MA | Thu Jan 10 1991 18:33 | 5 |
| How about like lamb rib chops? We like to just rub a little
fresh-chopped garlic on them, and either a little olive oil or soy
sauce, and maybe a little fresh thyme, and broil them. Pretty tasty,
even if not very exotic. You can exotic with the wine. Broiled lamb
really complements the taste of a good red.
|
| 2844.2 | | CALVA::WOLINSKI | uCoder sans Frontieres | Thu Jan 10 1991 19:10 | 28 |
|
One of my favorites for lamb is the following,
1/2 Cup Soy Sauce
1/2 Dry Sherry
1-2 TBsps of Horseradish
1-2 TBsps of Brown Sugar
3-5 Cloves of garlic cruched
1 tsp of Rosemary
Mix all of the above and marinate the lamb for 2-3 hours or even
overnight. Drain and reserve the marinde and either fry, grille,
or broil the lamb until medium-rare. Heat the marinade until it
boils and thicken with alittle corn starch. Serve with a full
bodied red wine.
I also replace the soy sauce with ketup mantis <sweet soy sauce you
can get at Joyce Chen's> and delete the sugar. It gives the lamb
a very different taste.
Another simple way for chops is to rub in some fresh rosemary and
olive oil and quickly grille them over high heat. Very simple and
classic preparation.
-mike
|
| 2844.3 | | CSSE32::RHINE | A dirty mind is a terrible thing to waste | Thu Jan 10 1991 19:30 | 11 |
| Get a leg of lamb deboned and butterflied. Make a marinade from:
garlic
oregano
olive oil
black pepper
red wine
adjust portions of the above to taste, let meat marinate overnight. Either
grill the butterflied meat or reroll and tie and rotisserie. I have served
this to people who claim to hate lamb and they love it!!!!
|
| 2844.4 | Yum! - I love lamb! | CADSYS::HECTOR::RICHARDSON | | Fri Jan 11 1991 15:02 | 10 |
| My family loves lamb - about the only red meat we eat. We broil the
loin chips (rib chops, too), with a little bit of rosemary rubbed on
them. You don't really need to rub any extra oil over them since they
have quite a bit of encasing fat (we put a little water in the bottom
of the broiler pan if we are cooking indoors to make cleanup easier).
I like the chops medium; I think they are more falvorful if you don't
cook them until they are grey all the way through. Come to think about
it, tonight's dinner is slated to be lamb chops!
/Charlotte
|
| 2844.5 | definately the best of the best... | ASABET::C_AQUILIA | | Mon Jan 14 1991 11:43 | 21 |
| i printed out the recipes in this file but forget them at work on friday
so i opted for the recipe in my joy of cooking book which is as follows:
3/4 cup red wine
1/4 cup olive oil
1 teaspoon thyme (called for oregano, i wanted rosemary but had neither so
i used thyme)
2 cloves garlic minced
15 peppercorns
mix all marinade ingredients together and marinate 4-6 loin lamb chops
in the refrigerator for several hours. broil 2 inches from heat 10-12
minutes per side for medium rare.
served with potatoes anna and sauteed green beans this piece of lamb was
like a piece of tenderloin steak. the chops are about 3 inches thick so
two chops per person is more than enough.. even though you wouldn't think
it. they also need to be broiled a bit away from the flame as there is
a bit of grease in the pan when broiling. thickness in the meat does call
for it to be broiled the time above too. enjoy! bon appetite'!
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| 2844.6 | I know bigger is better but.... | VAXWRK::SWARD | Common sense is not that common | Mon Jan 14 1991 14:34 | 7 |
|
Are you sure about the "3 inches thick"? 3 cm? If they are 3 inches
thick they must contain more than one rib apice, right?
Do we have a language problem here?
Peter (Not a native english speaker)
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| 2844.7 | hope my diagram is right! | ASABET::C_AQUILIA | | Mon Jan 14 1991 15:21 | 18 |
| well maybe two but you decide. this is how thick they were:
------------------------\
\
\
\
\ loin chop center!
\
\
\
\
-------------------------
pretty thick eh? i think so anyways.
cj
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| 2844.8 | a suggestion from lamb land | SNOC01::DAVISSTUART | | Tue Jan 22 1991 10:08 | 10 |
| Well, I am close enough to New Zealand to be almost an expert--- leaave
the loin whole, soak in a marinade of good red wine for 24 hours (some
of us prefer eating to drinking!) then roast with a liberal sprinkling
of roasmary at a low temp (300F ) until lightly browned but pink
inside. It's not raw, just retained the juices. Let stand for 10-15
minutes before carving.
Serve with a sauce made with a good vinegar, fresh mint and a touch of
sugar.
Individual chops are wonderful if simply BBQed, not incinerated, with
aromatic wood such as hickory .
|