Thursday, August 2, 2012

Recipe: Broiled Lamb Chops with Fresh Herbs

I concocted a recipe for broiled lamb chops the other night. It was wonderfully fresh for a summer night - but I did heat up the kitchen quite a bit with the broiler. When I pulled the packs of Deck Family lamb chops out of the freezer, I pulled a pack of goat chops too on accident. I cooked them both up anyway and found out that 1) this recipe works well with Lamb or Goat, and 2) a side-by-side comparison of the two meats was really interesting. The Lamb is super tender and rich, the goat is somewhat tougher but has a more complex flavor.

The measurement of the garlic is best determined by the cook. Our family loves garlic, so I put in the full 6 cloves. However, because of the way the herbs crisp during the broil, the garlic retains almost all of its fresh spice. One option would be to lightly saute the garlic before mixing it with the oregano, another would be to use less garlic. Also, because of the final broiling step, I'm not sure that this could transfer to the grill, but possibly someone with more grilling expertiese could figure it out.

Broiled Lamb Chops with Fresh Herbs

8 Lamb (and/or Goat) chops
Worchestershire sauce
Fresh squeezed lime juice
Salt & Pepper
2-6 cloves of garlic
3-4 tbl. fresh oregano

Defrost the chops and sprinkle them with the lime and Worchestershire sauce - I didn't measure this, but just made sure that each chop had a drizzle. Marinate at least 45 minutes, flipping them over and redistributing the juice about halfway through.

Heat your broiler for at least 5 minutes. Mince the garlic and the oregano and combine, setting aside for now. Spread the chops on the broiling pan. Sprinkle lightly with salt & pepper. Flip over and sprinkle salt and pepper on the second side.

Broil, close to the heat, until the meat browns and the fat begins to carmelize. Remove from the oven and turn over. Spread the garlic-oregano over each chop evenly and broil again for 5-7 minutes. Fully cooked (medium-rare) lamb or goat chops should register an internal temperature of 145F.

We served this with cous-cous, salad, and roasted sweet potatoes. Super tasty and super easy - my favorite kind of cooking.

No comments:

Post a Comment