Tasty dishes with Lamb Chops,Ground Lamb,Even Leg of Lamb,in the crock pot, of courseI really hope that you're a lamb lover. Of course, I don’t mean “romantic” love; I mean, you “love the taste” of lamb in all its many forms. And if you are, I’d say that there's an excellent chance you’re not an American. Huh?
If you reside in Europe, Asia, the British Isles or the Middle-East, you surely enjoy plenty of lamb dishes. However, to my American family, friends and acquaintances, lamb is just not a really big favorite.In fact, I wouldn’t invite any of my fellow citizens to a meal of lamb without first asking if they would enjoy it. As further evidence, I submit that were you to visit an American supermarket and roam the meat aisle, you’d see a very small portion of it devoted to lamb; easy to find chicken, beef and pork, but lamb is almost always just sort of squeezed in between beef steaks and pork chops encompassing a fraction of the space the others occupy. Visit one of our libraries or a retail book store and see how many lamb books you see compared to, say, chicken. So, why do I offer a “Lamb page” on my American website? Because there aresome of you who know what wonderful meals can be created around lamb, and you guys deserve a selection of quick and easy recipes from a fellow lamb lover. There are, of course, many alternatives to oven-roasting a leg of lamb. Please, take a stroll…sorry, I mean, a “scroll”…down the page and see whereof I speak. (Bet you’ve never seen, “whereof I speak”, on a recipe site before, have you? Please don’t hold it against me.)
Arm chops, are preferable over shoulder for the short braise, but lean blade chops also cook up nicely. 4 lamb arm or shoulder chops , about 3/4 inch thick Sprinkle chops with salt and pepper to taste. Heat 1 Tbsp of the oil in 12-inch heavy-bottomed nonreactive skillet over medium-high heat. Cooking in batches if necessary to avoid overcrowding, add chops; sauté until brown on both sides, 4 to 5 minutes. Remove from pan; set aside. Pour fat from pan; return pan to medium heat, adding remaining tablespoon of oil. Add onion; sauté until softened, about 4 minutes. Add garlic; cook until fragrant, about 1 minute longer. Add wine; simmer until reduced by half, scraping browned bits from pan bottom with wooden spoon, 2 to 3 minutes. Stir in tomatoes, then return chops to pan. Reduce heat to low; cover and simmer until chops are cooked through but tender, 15 to 17 minutes. Transfer chops to each of four plates. Stir parsley into braising liquid; simmer until sauce thickens, 2 to 3 minutes. Adjust seasonings, spoon portion of sauce over each chop, and serve.
***NEW*** 2 rounds (8-inch) pita bread Cut 1/2-inch piece from top of each pita round, chop these scraps finely, then mash them into yogurt and set aside to soften for 5 minutes. Mix lamb, cilantro, 1/2 tsp salt, cumin, cayenne, and yogurt mixture together thoroughly with your hands. Form meat mixture into six 2-inch-wide patties. Place patties on plate and put plate in freezer until patties firm up, about 5 minutes. Meanwhile, combine yogurt, cilantro, and garlic in small bowl and season with salt, cayenne, and lime juice to taste. Refrigerate until needed. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add the patties and cook until well browned, about 2 minutes. Flip patties over, reduce heat to medium, and continue to cook until well browned on second side, about 5 minutes. Transfer patties to paper-towel-lined plate to drain for several minutes. Tuck 3 patties into each pita round with some lettuce and a spoonful of yogurt sauce. Serve, passing remaining yogurt sauce separately.
RECIPE SEARCH  Custom Search
CONTENTS JUST CLICK TITLE TO GO THERE TO PRINT OR PREVIEW A RECIPE:Found some you want to keep? (I certainly hope so.) Just highlight them, then right click, hit "Print", then "Selection", then "Print" again. That was easy, wasn't it? |
