| Thread Number: 40978
Broiling/Grilling Lamb Chops |
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Post# 606140 , Reply# 1 6/25/2012 at 06:17 (358 days old) by Launderess  (La Pomme Grande) |
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  Broil on each side until done to your taste. Right before taking them off the broiler squeeze the juice from fresh cut lemon halves, then sprinkle with either garlic powder or minced/chopped garlic to taste.
The idea of waiting until the chops are almost done is that garlic does not benefit from long cooking times so you don't want to put it on too early. | ||
| Post# 606241 , Reply# 2 6/25/2012 at 17:10 (358 days old) by washer111 (Australia) | ||
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Thank-you Launderess for your tip! I will certainly give it a go on Wednesday night when we plan on eating chops ! | ||
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Post# 606252 , Reply# 3 6/25/2012 at 18:10 (358 days old) by moparwash (Pittsburgh,PA ) |
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1
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Post# 606271 , Reply# 4 6/25/2012 at 19:32 (358 days old) by Launderess (La Pomme Grande) |
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But one does grow weary of chicken and turkey after awhile. *LOL*
Red meat is rarely served in my home and on the rare breaks from poultry prefer lamb to beef. Broiled lamb chops are quick and tasty! @Washer111 If you can find fresh rosemary place a spring or two under each lamb chop. As the top side is broiling the heat will cause the herb to flavour and perfume the meat. Since it is under the meat and away from the flame the danger of over cooking/burning the herb is reduced. Lacking fresh rosemary have made do with dried, but crush it up a bit to release the oils/perfume before placing it on the meat. | ||
| Post# 606324 , Reply# 5 6/26/2012 at 01:51 (358 days old) by washer111 (Australia) | ||
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No, no, no. The large aussie fellar on the tv commercials says we don't eat enough lamb chops in this country! That said though, Chicken does get boring. My favourite is our version of pepper steak, with the sauce being quite rich (I think cream, pepper, oil etc). | ||
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Post# 606339 , Reply# 6 6/26/2012 at 04:38 (358 days old) by Launderess (La Pomme Grande) |
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Post# 606356 , Reply# 7 6/26/2012 at 07:04 (357 days old) by norgeway (mocksville n c ) |
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In eating what you want!! Chicken is OK but I like RED MEAT!! | ||
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Post# 606367 , Reply# 8 6/26/2012 at 08:51 (357 days old) by ronhic (Canberra, Australia) |
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 Sounds as if you have a Chef/Westinghouse oven...
Personally, I prefer to use 'Fan Grill' as you can do it with the door shut - every other option should have the door open on an Australian built oven. To help make the grill tray easier to clean, pour a cup of water under the perforated top so that the fat etc doesn't hit the enamel and burn. It also helps reduce the smoke. If you use 'fan grill', you can also control the intensity of the heat - don't turn the thermostat all the way to 'grill'. It should still work, but give a less intense heat so you get a better result. | ||
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Post# 606917 , Reply# 12 6/28/2012 at 17:19 (355 days old) by ronhic (Canberra, Australia) |
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| Post# 606932 , Reply# 13 6/28/2012 at 18:03 (355 days old) by washer111 (Australia) | ||
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Yep! I think there may have been a fire If i didn't... | ||
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Comes to the Rescue!
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