PrintLamp chop advice please
I'm making lamb chops tonight. I've never done them, so am trying to follow a recipe pretty closely. It calls for rib chops, which I could not buy locally except in the whole rack. So I bought those and cut them up myself. Should I trim them of some of the fat? Seems like an awful lot on there. They will be broiled with a glaze.
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2 Comments:
It sounds like you have what they call a "cap on" rack, which has a good size fat cap still attached and should be trimmed. They also sell a very good "cap off frenched" rack which is ready to go right to the stove/grill.
jonfoxx at 9:29PM on 02/16/08
My favorite way to do lamb is trim rack of fat stuff with garlic slivers, rub with dijon mustard, and grated breadcrumbs, roast 400o (convection roast, 425 regular) about 20 minutes, let set 10 minutes slice in to chops, I love it rare with a sweet mint vinegarette. Alice Waters has a fabulous lamb pomegranate salad as well...you mignt like I have served it at parties and it is always a hit.
Nourishment at 3:33AM on 02/17/08