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need a new lamb chop recipe, one that doesn't involve herbes de provence, dijon, rosemary, marjoram, oregano, lemon and/or thyme...

Getting tired of my usual variations on lamb chops- usually they end up tasting Provencal or Greek Which is fine, but I'd like to try something new.

Do you have any favourite recipes that don't involve lemon, rosemary, oregano, marjoram, thyme, herbes de provence or dijon?

Does anyone have a good lamb recipe that calls for sumac?

Thanks for any suggestions you have.

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      1. re: chefj

        thanks chefj ;-)

        I've been Google for recipes for years, but haven't been using the advanced search. Will remember to use it in the future!

        1. re: chefj

          Except that the very first recipe is for lamb with herbes de provence!

          1. re: mexivilla

            The very first result is http://www.epicurious.com/recipes/foo... and does not call for Herbs de Provance!

            1. re: chefj

              Strange when I click on the link and click on Advanced Search the first item on the page is a You Tube video for lamb with herbs-de-provence.

              1. re: mexivilla

                Well the way Google work is a bit of a mystery, but with "advanced search" if you tell it not to show results that contain certain phrases or words it usually culls them out pretty reliably.

        2. Grind (or use ground) Ras-el-Hanout . Rub the lamb chops with a little apricot chutney (emphasis on little...thin with a bit of water if required) dust with spice mix, grill to taste..

          2 Replies
          1. re: miami_african

            Haven't tried Ras el Hanout with apricot chutney- thanks!

            1. re: miami_african

              Ras el Hanout was definitely what I was thinking when I opened this topic. I just did this a couple weeks ago, served it with saffron rice with green beans and summer squash, and a watermelon-feta salad.

            2. you can do the old standard mint sauce (a fresh made mint sauce is actually really good-- i'm not talking about the old shortcut using mint jelly *shudder*)

              yogurt marinated lamb chops are good

              1. One of my favorite lamb chop preparations is from My Bombay Kitchen by Niloufer King.

                It is actually a marinade for quail, but it translates to lamb perfectly. You toast and grind a mixture of cumin, chiles, pepper, salt and a couple of other spices I can't recall and rub that mixture onto lamb chops that have already been rubbed in a paste made from garlic, ginger and olive oil. Then you add a little pomegranate molasses.

                It is my favorite lamb chop preparation to date.

                If you're interested, I'll dig out the book and give you specifics.

                I just may have to do lamb chops this month now. For sure when the weather cools a bit. Although I should note, I've done this inside in a saute pan and on the grill. Both = delicious!

                1 Reply
                1. re: rabaja

                  Sounds great, rabaja. I think I get the general idea- will experiment with the spices you've mentioned!

                2. Some arabic 7 spice?

                  Sumac is nice and I usually mix it with zatar but that's thyme and you asked for something without. How about pom. molasses?

                  1 Reply
                  1. re: BamiaWruz

                    Thanks BamiaWruz- I guess I included thyme on the list because of the French-ish preps I'm a little tired of making- it takes on a different flavour in Middle Eastern cooking, when it's combined w sumac or sesame. Should get another bottle of pom molasses, to have on hand. Haven't cooked with it for a while.

                  2. mix pretty much any good quality Indian curry paste with some plain (preferably goat) yoghurt, marinate lamb for about 2 hours, grill, enjoy.

                    Or instead of a curry paste, you can mix up your own blend of spices - maybe start with a garam masala and tweak it with cardomom, coriander, cumin, fenugreek, cinnamon, etc, whatever you might have that seems like it would go in South Asian cuisine, and flavour the yoghurt with that for a few hours before putting it on the lamb.

                    2 Replies
                    1. re: Dan G

                      thanks- I'll have to try marinating the lamb in yogurt. I do it with chicken all the time, but hadn't thought of using it on lamb!

                      1. re: Dan G

                        Thanks for this idea- turned out great, even though I ended up baking the lamb in the marinade, rather than grilling it.

                      2. This is my favorite marinade: http://www.epicurious.com/recipes/foo...

                        You can also grill the lambs simply and serve with yogurt mixed with chopped garlic and sumac with a little mint. Marinating in soy sauce, rice wine, sugar, garlic, cumin seed and Szechuan peppercorn is very different. Seasoning with allspice, cinnamon and cumin and serving with a roasted eggplant and tomato sauce would take you in a Levantine direction. Ginger-garlic-onion paste, cumin seed, fennel, garam masala, yogurt and cilantro will take you in an Indian direction.

                        In general my favorite ingredients to use with lamb are allspice, cinnamon, cumin, mint and yogurt.

                        3 Replies
                        1. re: JungMann

                          thanks JungMann- the flavour profiles you're recommending are exactly what I needed to inspire me!

                          1. re: phoenikia

                            I tried the marinade from your epicurious link, JungMann. Thank you, we really enjoyed it!

                            Will try the soy, rice wine, sugar, garlic, cumin & Szechuan peppercorn approach another time!

                            1. re: phoenikia

                              I find it very hard to do lamb with anything besides that Epicurious marinade. It is so good! Glad to hear you enjoyd it too.

                          1. re: julesrules

                            thanks julesrules- sounds interesting!

                          2. Maybe this is too close a flavor profile, but lamb is wonderful when just seasoned with salt and pepper, grilled/roasted/seared, and then served with romesco sauce.

                            1 Reply
                            1. One of my favorite quick ways to enjoy lamb chops is to sprinkle them with granulated garlic and hot curry powder (I like the Penzey's brand) before broiling, grilling, are pan-frying. Served with a simple rice pilaf & a green salad - really hits the spot some days when I really feel like lamb but aren't interested in doing any heavy-duty cooking :).

                              1 Reply
                              1. re: Breezychow

                                sounds like a nice quick approach. Thanks!

                              2. Lancashire Hotpot.

                                As far away from Greece or Provence as you might wish.

                                http://www.bbc.co.uk/food/recipes/lan...

                                2 Replies
                                1. re: Harters

                                  thanks Harters ;-) Not sure I can get my hands on any lamb kidneys where I live, but it might inspire me to do a kidney-free version!

                                  1. re: phoenikia

                                    Kidneys are not traditonal and are optional. Recipe works better if it's simpler.

                                2. Vij's lamb popsicles are pretty famous and famously delicious. I've never made because, well, the amount of heavy cream kind of scares me, but its an excellent cookbook, so it seems worth a try and it will certainly be different.

                                  http://www.globalgourmet.com/food/coo...

                                  1 Reply
                                  1. re: waver

                                    thanks for finding this- I still haven't dined at Vij's. Some day, hopefully.

                                  2. For rib chops, french them and pound a little unless they are very thin ones. Dredge first in grated Parm, then egg, then seasoned breadcrumbs (or Panko) and fry them up. Quick and easy.

                                    1 Reply
                                    1. re: flfoodie2

                                      haven't tried breading lamb chops, thanks for the idea!

                                    2. I like to spread a small amount of Dijon mustard, s&p, on both sides and cook on the grill til rare.

                                          1. Inject with an orange liqueur or Mandarine Napoleon.

                                            1. here's my favorite kare-kare recipe that uses goat, oxtail and offal but works with lamb too. get some shrimp paste and don't use salt - i say again DON'T USE SALT cooking this dish.

                                              brown (or seal) chops and set aside; saute onions and garlic in same pan and deglaze when done with water. add peanut butter, sliced eggplant, hearts of palm and bamboo shoots and return lamb chops. simmer until gravy is nice and thick. eat with rice and use shrimp paste as you would wasabi. this is probably this peak and pinnacle of native filipino gastronomy - no other local dish in my country is as creative, unique or tasty.

                                              here's the wiki if you need quantities: http://en.wikipedia.org/wiki/Kare-kare

                                              3 Replies
                                              1. re: epabella

                                                If you're grilling the chops, olive tapenade makes a great marinade. You can either make you own tapenade or use a good jarred one. I've always used Kalamata olives, but green olives would also probably work with the lamb. Just rub the tapenade on the chops and let them sit for at least two hours.

                                                1. re: epabella

                                                  Lamb and eggplants go perfectly together, but it never occurred to me to try peanuts with lamb. I may have to try making a kare-kare sauce and draping it over some chops on a bed of roasted eggplant to give this combination a try.

                                                  1. re: JungMann

                                                    glad i got you interested and hope you try it soon. just remember not to salt as the whole vibe of kare-kare is to season as you eat with shrimp paste. and try to get the real fermented shrimp paste - the thai or cambodian stuff is easier to find than filipino bagoong.

                                                    ps: if you do try it, maybe you can start a thread with your comments - thanks.

                                                2. one of my favorites is to marinate the chops in a well spiced yogurt marinade for a couple of hours then grill them. The tenderize and are so full of flavor. I happen to love fresh cilantro, so a nice showering of cilantro lastly goes on.You can eat them just as is, or dip them in a yogurt sauce of course laced with your favorite spices.

                                                  I've done a whole leg of lamb this way as well and its just delcious. The yogurt marinade tenderizes and really allows the spices to get into the lamb. I'm getting hungry just thinking about it. We cook them medium rare and pretty much eat them like a lollipop off the bone.

                                                  Going from the top of my head, (the spices vary and so do the amounts) Here's what I do. I grind quite a few different spices. There's, fenugreek, cardamom, garam masala, red pepper, coriander, curry, dried mint, garlic, ginger root, or ginger powder, and onion. I can't tell you exactly how much for each, but we mixed about 1 T each of everything all except the hot red pepper. You be the judge of the pepper. Some people like to add paprika, but I don't care for paprika in my Indian spice rubs, I find it conflcts with the other spices. What's nice is that the spices keep very nicely in a glass jar or in the freezer for quitre some time, and are especially great on seafood and chicken. To really give you another twist, I like to add star anise, it too has a unique flavor, but it too doesn't belong on everything. As you use these spices more and more you'll quickly figure out which are your favorites and how to balance them.
                                                  Indian spices are so wonderful and fun to play with, you'll soon become a pro! Good luck!

                                                  3 Replies
                                                  1. re: chef chicklet

                                                    The yoghurt marinade will work even better if you bone and butterfly the lamb leg, giving it a few good slashes to even out the thickness (and include some crushed garlic in with the yoghurt - no other flavouring when I do it)

                                                    1. re: chef chicklet

                                                      Thanks for the idea, chef chicklet, and for the suggestion of butterflying/slashing the meat, Harters.

                                                      I've used the yogurt & spices approach with chicken, but haven't tried it with lamb!

                                                      1. re: phoenikia

                                                        Thanks for the inspiration- ended up combining sauteed onions, minced garlic, minced ginger, ginger powder, fennel seed, ground coriander seed, cumin, cayenne, cardamom, garam masala and yogurt, and marinated deboned slashed leg of lamb lamb for a while (didn't have the time to marinate for hours).

                                                        Instead of grilling, I baked the lamb in the marinade. Tasted great.

                                                    2. I marinate them in balsamic vinegar, grated russian garlic, honey and a little olive oil and then grill them. I know u said no rosemary, but chopped fresh leaves added in are great.

                                                      1 Reply
                                                      1. re: dakota4real

                                                        Sounds like a nice flavour combination. Don't get me wrong, I like rosemary. I just was tired of the way my standard rosemary lamb was turning out. Haven't tried combinine the rosemary with balsamic and/or honey. Thanks for the suggestion!

                                                        1. You have SO many ideas so far, I feel bad giving you one more! But I mix harissa with a little bit more olive oil and a good squeeze of lemon juice, then use that as a marinade. Goes great with cous cous.

                                                          1 Reply
                                                          1. re: katecm

                                                            thanks, katecm! Haven't tried using my harissa in any marinades!

                                                          2. I brush them with EVOO, sprinkle with S&P and broil. Good lamb doesn't need more.

                                                            1. Oh man, if you are stuck in a French/Greek rut you are missing all the best lamb recipes out there - those from India, China, Africa, and the Middle East.

                                                              Possibly my favorite lamb recipe of all time just happens to be available online, it's a grilled butterflied leg of lamb that's sat in an amazing Indian spice marinade.

                                                              Look here for more info:
                                                              http://www.npr.org/templates/story/st...
                                                              I strongly encourage you to check it out!

                                                              1. Marinated leg of lamb in balsamic, olive oil, black pepper, minced garlic, minced fresh spearmint and minced fresh basil tonight. Nice change from my usual rosemary/lemon/pepper/garlic lamb.

                                                                1. My lamb standbyes are the following and I always use the rack of lamb chops:

                                                                  1. A blend of garam masala spices.
                                                                  2. A curry powder blend.
                                                                  3. Goya Adobo.
                                                                  4. Salt and pepper and a crust of chopped pistachio nuts and panko bread crumbs.
                                                                  5. Dipped in seasoned flour, egg and seasoned flour (flour, s&p poultry seasoning, garlic powder, and onion powder) then fried like chicken.
                                                                  6. Crusted with a mix of sautéed bacon, onion, garlic, locatelli Romano cheese, olive oil and bread crumbs, then baked in the oven.
                                                                  7. A rub of cumin, paprika, coriander, salt, cinnamon, allspice, cloves, garlic, black pepper and cayenne.
                                                                  8. Marinade of a whole onion, an orange ( or just juice), cilantro, oregano (or you can leave out), coriander, garlic, Cumin. I throw all the stuff in my blender including the whole peeled orange, and blend it all to a sort of puree. Makes like a BBQ sauce. Or chop everything and just use the OJ. Great on the grill.

                                                                  Funny, tonight I finally used some oregano on my lamb chops for something different. :)