Lamb chops were always a treat in our home, as they weren't served often. When my Cajun grandmother wasn't around, my Irish grandmother would cook a lamb roast. Or, shall I say, overcook a lamb roast.
Consequently, most of us thought lamb was dark, tough, and strong in the flavor that comes with lamb that has been cooked too long.
When my Cajun grandmother was in the kitchen, she would make these chops--but only chops, never a lamb roast as she didn't want her cooking to be associated with that of my Irish grandmother. She emphasized the use of thick lamb chops, and cooking only until medium-rare for the best flavor.
Yield: 2
Ingredients:
- 4 lamb loin chops (about 4-5 ounces each; about 1 1/2" - 1 3/4" thick)
- 2 tablespoons olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon paprika
- 2 tablespoons olive oil, additional
Preparation:
Place lamb chops in a zip-style bag.
Mix remaining ingredients, except the 2 tablespoons additional olive oil, and pour into bag with chops. Marinate from 30 minutes to 2 hours in refrigerator.
Remove chops from marinade and allow to come to room temperature (20-30 minutes), then pat lamb chops dry with paper towels.
Heat the additional olive oil in a heavy skillet over medium-high heat. When skillet is hot, add chops and cook 5 minutes; turn and cook 5 minutes longer. For medium-rare chops, temperature should be 145ºF. (Reduce heat a bit if chops are cooking too fast.)
For the other dishes in this "heartfelt" menu, see links below:
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>Three-Pepper Roasted Lamb Chops
Shrimp & Roasted Red Potato Salad
Angel Food Cake with Warm Raspberry Chocolate Sauce
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