Kim H wrote:I know there is a lamb loin thread (which sounds incredible, btw!), but I am specifically asking about lamb chops, so I thought I'd start a new thread.
I would like to grill some lamb chops for Easter Sunday, but I embarrassingly admit that I have never cooked them. My thought was to marinate them in some olive oil, lemon juice, garlic, and fresh rosemary, parsley, and thyme, and cook them on med-hi heat to a med rare. My questions are this: I'm not sure which cut of lamb chops to use, for one. I have seen suggestions for loin, rib, and sirloin. Which do you all recommend? Also, where should I purchase them? I hope I'm not too late. Someone I know with culinary training suggested that I either use a double loin chop, bone in, or grill the entire rack. I kind of want more of the grill flavor that I'm not sure an entire rack would offer, though. Thoughts?
Also, would you do a sauce with this? I don't know that it's necessary, and I still want to be able to taste the lamb itself. What sides would you recommend? I thought about some grilled asparagus and a spring salad, but I'm open to suggestions. TIA!
Bob B wrote:I saw , on Diners, Drive Ins, and Dives, on the Food network, a little place in Texas that serves DEEP FRIED Lamb Chops OMG!!!
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