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lamb shoulder chop ideas  This thread currently has 792 views. Print Print Thread
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maukik
Sunday, June 26, 2011, 10:05pm Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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I just got some lamb shoulder chops on sale.  It's been years since I cooked these.  I searched the recipe center, but none of them appealed to me much.  What do you all do with these?
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NewHampshireGirl
Sunday, June 26, 2011, 10:18pm Report to Moderator Report to Moderator

Nomad
Kyosha Nim
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I eat the shoulder lamb chops quite a bit.  Since I like my food plain I simply put the chop in a covered glass dish, put it in the oven for 55 minutes at a temperature of 325.  This is the way I like it.
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maukik
Sunday, June 26, 2011, 10:37pm Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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I tend to cook very plainly, too, NHGirl.  Your way couldn't get any easier.  I have a real nice herb garden going.  I could probably throw in some rosemary sprigs.
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grey rabbit
Sunday, June 26, 2011, 10:46pm Report to Moderator Report to Moderator

swamix 47% Teacher-INFP
Kyosha Nim
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Just a little sea salt


“Tomorrow is the most important thing in life. Comes into us at midnight very clean. It’s perfect when it arrives and it puts itself in our hands. It hopes we’ve learned something from yesterday.”

John Wayne's last words
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gulfcoastguy
Sunday, June 26, 2011, 11:22pm Report to Moderator Report to Moderator

B to Bnonnie to Nomad, the journey continues
Kyosha Nim
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Marinate it in plain yogurt with curry powder and onions for a day or so then bake it? The enzymes in the yogurt tenderize it.
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O in Virginia
Sunday, June 26, 2011, 11:23pm Report to Moderator Report to Moderator

Swami
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Marinate in crushed garlic, lemon juice and oregano (or thyme), then grill.  Sprinkle with a little sea salt before grilling.  I like to rub my afghan grilling spice mix on those, too, in lieu of the other.  Just plain with a little salt is good, too.  
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Lloyd
Sunday, June 26, 2011, 11:29pm Report to Moderator Report to Moderator

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Sa Bon Nim
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It is almost impossible to ruin lamb. Enjoy!
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maukik
Monday, June 27, 2011, 12:16am Report to Moderator Report to Moderator

SWAMI B+Gatherer 45%, NT, BTD 15yr INTP
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I'm going to try all of those!  Thanks.  

Virginia, do you think I could use thyme and oregano?  I have both in my new herb garden.  And rosemary?  Or is that too much.  I don't have a grill right now.  Any other suggestion for cooking method?
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Wholefoodie
Monday, June 27, 2011, 12:21am Report to Moderator Report to Moderator

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Ee Dan
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I often season them with sea salt, garlic powder and onion powder and have cooked them on the grill or in a saute pan. What I often do is sear on both sides in an ovenproof pan with a little olive oil, then relocate to a 400 degree preheated oven. This way the inside stays tender and the outside doesn't burn.


FIfHI
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Possum
Monday, June 27, 2011, 12:46am Report to Moderator Report to Moderator

Rh- Expluntherer... It means I'm an O...;-)
Ee Dan
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I cook my chops in the oven, sometimes just plain & other times with curry etc Love them!!! I throw them in the slow cooker at work too...
You are right Lloyd, you just about cannot ruin good (especially NZ?)lamb chops...
I even found marinated lamb chops on the menu at a Malay/Indian restaurant we went to on Saturday for a work "do"... Apart from the garlic (which I forgot to ask about) there was nothing on them that was likely to upset me & all the garlic did was make me re taste it on way home...

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Possum  -  Monday, June 27, 2011, 12:58am
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O in Virginia
Monday, June 27, 2011, 12:51am Report to Moderator Report to Moderator

Swami
Kyosha Nim
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Quoted from maukik
I'm going to try all of those!  Thanks.  

Virginia, do you think I could use thyme and oregano?  I have both in my new herb garden.  And rosemary?  Or is that too much.  I don't have a grill right now.  Any other suggestion for cooking method?


Sure, why not use all three?  I've used dried Herbes de Provence with minced fresh lavender from my garden on lamb.  That was really good!  If you can't grill outside, use a grill pan if you have one on your stove top.  Or you can broil it in your oven (on the pan under the flame or electric element - put the pan up high close to the heat source).  Or you can even just cook them in a pan, a very hot black iron skillet would be my choice.  Any pan will do, though, as long as you can get it good and hot for a sear on the outside.  I like WholeFoodie's method of finishing them in the oven after searing on the outside in a pan.  Have fun!  
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Amazone I.
Monday, June 27, 2011, 8:35am Report to Moderator Report to Moderator

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olive oil, lemon juice, des herbes de Provence lots of garlic and oinions, some tomatoe slices.....ginger & some yummy curcuma ...


MIfHI K-174
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battle dwarf
Monday, June 27, 2011, 9:04am Report to Moderator Report to Moderator

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Ee Dan
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sea salt, mint (winter or pepper), garlic and peprikka, toaster oven on broil. make sure to season both sides. i also add chia seeds to this as they help retain moister and help the body reject extra fats in the chop.


nothing to do? who has that!?
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