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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.