Best lamb chop secrets? (for grilling/broiling)
- Kitchen Imp Dec 13, 2006 05:38 AM
I'm planning to make lamb chops for a celebratory dinner for two this Thurs eve. For years I've done them the same way: rub with a little olive oil, rosemary, oregano, and coarse salt before grilling or broiling, then squeeze some lemon over them when they're done.
Now I want to try something new. Help! What's your secret for making an amazing lamb chop?
I think you are already making an amazing lamb chop! Simple is great - you could even eliminate some of the herbs you use(depending upon variation). Olive oil and salt is enough. A good sauce, however, really benefits the chop.
Think about what sauces you'd like. We love a sorrel sauce finished with cream. Or a mint sauce, fresh-made, with really good vinegar. If you like mushrooms, go crazy with a mixed-mushroom saute, with whatever is fresh in your market, sauteed and finished with some butter and sherry or Marsala.
Keep doing what you're doing with the chop preparation - just add the sauce for a variation. Adjust the sides accordingly.
What's the rest of your menu?
I find that lamb chops benefit greatly with a brushing of worchester sauce before grilling. Mix it with the olive oil. I also stuff little wedges of garlic between the meat and the bone.
For an absolutely divine sauce, consider a sauce verte, that is, a parsley basil sauce (also includes olive oil, mustard, vinegar, capers and cornichons.) James Peterson's recipe is soooo good, and is bright emerald green, fragrant and zesty, and perfect with lamb. Another favorite is to sprinkle them with a few drops of Vincotto after grilling -- this is one of my favorite condiments available at specialty food shops, and has many uses beyond lamb.
A couple other simple marinades would be to mix some yogurt, garlic, and fresh mint, or a lemon, garlic, mint, and olive oil.
I don't like having sauces or jellies with my lamb chops. Here's what I do.
Make sure you get thick chops. Then generously salt and pepper them. Then sear them off in a hot pan. Remove from heat and lighly coat with mustard. Then cover with a mixture of sauteed shallots, breadcrumbs and parsley (or other combos of herbs including thyme and rosemary). Then roast in an oven till the desired doneness. The key is to use either a rack of lamb or doublethick chops so they spend adequate time in the oven to roast without overcooking.
Heat heavy iron skillet; brush lamb chops with a little coarse salt and dust them with a good quality paprika. A little butter and olive oil in the skillet and sear the lamb chops on all sides. When they are done, take some currant jelly (lingonberry for instance) into the juice and deglaze the pan. That's all you need with some fresh spinach, a few asparagus and some little stemaed fingerlings.
This may be a bit too adventurous for a celebratory dinner for two, but a local restaurant serves fabulous tandoori lamb chops. I figure it's just the usual tandoori spices rubbed onto the chops.