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FutureStarrLamb Chop Recipes:
Dare I say just like a Greek restaurant or even better! Whether you decide to grill them or fry them in a cast-iron skillet (or regular pan), these homemade Greek Lamb Chops have been a family favorite recipe of ours for so many years now. Handed to our family from a loving Greek family friend many MANY years ago, this is one of those recipes you crave time and time again. (Source: cafedelites.com)
Cooking lamb doesn’t need to be an intimidating feat, nor should you wait for a fancy occasion to enjoy. Learning how to cook lamb chops is actually quite easy! In my opinion, the well-marbled and robust flavors are enhanced when pan-frying on the stovetop.
Lamb is a domestically raised sheep that’s under the age of one year. This provides very tender meat with a very subtle gaminess compared to older sheep. The richness comes from the fat on the animal, so look for even distribution in the meat with some surrounding the edges of the chop.
Lamb chops are very robust in flavor, so it can stand up to strong earthy herbs and spices. Other herbs that work well are chopped oregano, basil, sage, or mint. Spices like coriander, cumin, garlic powder, onion powder, cayenne, chili powder, mustard powder, or paprika will add a nice punch.
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
The important thing about lamb is that you have to know what ingredients complement its unique flavor. Lamb is excellent when seasoned with garlic, rosemary, thyme, oregano, savory, lemon, fennel, mustard, and mint, just to name a few. If you’re working with a one or more of these flavors, you’re definitely headed in the right direction.