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I tried the lamb chop variation on the chicken recipe I did last week. Same basic technique - brown on a medium to high heat in a pool of butter and olive oil and then turn the heat down and cook in a covered pot for about 40 minutes. This time I eighted a lemon and stuck the wedges in with the garlic when I turned the heat down and covered. The meat came out wonderfully tender and fragrant and I served it with sliced roasted peppers and coriander cous-cous. Some notes and caveats though - 9 lamb chops didn't go very far and only served 3 people. This could possibly be ameliorated by either using lamb steak, better quality (read - meatier) lamb chops or by browning more of them first and then sticking them in a larger casserole pot although this coould be a problem given .... Caveat #2: unlike the chicken which gave out lots of juices which, after I'd skimmed off the fat and deglazed the pan and reduced with lots of wine, made a really nice sauce, this was a lot more fatty with virtually no juice. This isn't really that much a problem wince you can always make another sauce - I was thinking of making a red pepper and chilli (possibly harissa) coulis next time. If I was doing lots of chops in a casserole pot then I'd beworried that the bottom ones would end up being covered in fat.
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