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Old 08-19-2016, 11:15 AM
 
Location: Eureka CA
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Safeway has lamb chops on "sale" for $4.99/lb and I'm going to pick some up. I normally just sauté them with shoyu and garlic but I was wondering if there were other approaches. Any ideas welcome and thanks in advance.
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Old 08-19-2016, 11:58 AM
 
Location: Eastern Tennessee
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I always grill mine over charcoal fire with a little apple wood for smoke. I generally marinate them in a mix of balsamic vinegar, olive oil and rosemary for a few hours and then just S&P while on the grill. I prefer them pretty rare but my wife likes hers medium and I guess either way is OK
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Old 08-19-2016, 12:00 PM
 
Location: Richardson, TX
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I almost always marinate lamb in olive oil, lemon juice,a few chopped cloves of garlic, and fresh rosemary. I use a fresh lemon and chuck the whole thing in the bag after squeezing the juice out. I also am very generous with the Rosemary as I have a lifetime supply growing in the garden.
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Old 08-19-2016, 12:01 PM
 
Location: Richardson, TX
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Looks like Grampa and I are almost of one mind on this matter.
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Old 08-19-2016, 12:02 PM
 
Location: Eastern Tennessee
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Quote:
Originally Posted by Debsi View Post
Looks like Grampa and I are almost of one mind on this matter.
Ummmmmmmmmmmmmmm, Rosemary (think Homer Simpson)
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Old 08-20-2016, 07:20 AM
 
Location: Coastal Georgia
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I have never done anything but rosemary and garlic on lamb chops, sautéed until med rare, and served with mint jelly on the side.
Sometimes I sweat the garlic and rosemary in a little butter and oil first, and sometimes I sprinkle garlic powder on the chops and add the fresh rosemary at the end.
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Old 08-20-2016, 11:38 AM
 
Location: Eureka CA
8,118 posts, read 11,025,220 times
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Quote:
Originally Posted by Debsi View Post
Looks like Grampa and I are almost of one mind on this matter.
Tried to rep ya, Debsi but it wouldn't let me.
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Old 08-24-2016, 03:44 PM
 
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S&P, garlic, and rosemary under the broiler. A pat of butter atop each chop as taken out to rest. Add some creamy mashed potatoes and crispy french-fried onions, and suddenly you're talking DINNER!
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Old 08-24-2016, 05:59 PM
 
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I rub them down with salt, pepper and garlic the day before. Let them sit, uncovered, on a rack in the fridge over night. Pull them out to come to room temp. Throw them on a smoking hot grill and pull them off when internal temp reaches 145 degrees. Put a blob of butter on top, cover, and rest for about 5 minutes.
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Old 08-24-2016, 08:19 PM
 
Location: Lake Grove
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I have to try the butter on top thing, that sounds good.
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