Use a veal chop that is approx 3/4 in thickness...Veal is not as widely used as it once was , however will work just as well. The reason for using lamb and veal is to lower the fat content and have higher lean protein. How many people total will be attending the party . I did a large platter of smoked salmon and smoked duck breast with several accoutrements. I could send you a pic it was for a local Heart Surgeons Gala for the holidays
Rack of lamb is one of my favorite things. But it is quite costly - thus an occasional treat, at least for me. If this is your concern as well, I think a roast leg of lamb, sliced fairly thinly, would be a lovely - and plenty impressive - alternative, with that sauce.
Forgot to mention - if you have a decent butcher, you can ask him to bone and roll the leg of lamb into a neat roast - mine will roll it up with whatever herbs, etc. I provide. Makes it easier to slice and present elegantly - if that's the intention.
Amysarah Thanks so much the expense and the availability are my 2 biggest concerns. I am making an anniversary dinner for my parents and family but did not want to spend 100 just on meat.
I hear you - I've so often conceived a menu, then realized the meat/fish alone would devour the entire budget. Anyway, do think about having the leg of lamb boned, rolled and tied if your butcher will do it - I love a bone-in leg, but it's much harder to serve/carve elegantly at the table. (Btw, in my neck of the woods, nice loin veal chops are most definitely not a less costly alternative to rack of lamb/chops...maybe depends where you live.)
Courtney, What is your goal for this recipe? Why do you want to sub out one cut of meat for another? I like serving rack of lamb for small dinner parties. It looks so impressive.
You can certainly serve the sauce over other cuts. The cooking times for the meat will vary.
Why not make it with rack of lamb? It really won't translate well to any other cut of lamb. Rack of lamb is basically 8 lamb chops all connected. You cook them together and then cut apart to serve. Technically I suppose you could serve the sauce over a lag of lamb, but that sauce doesn't sound like it goes with a big, clunky leg.
Why not make it with rack of lamb? It really won't translate well to any other cut of lamb. Rack of lamb is basically 8 lamb chops all connected. You cook them together and then cut apart to serve. Technically I suppose you could serve the sauce over a lag of lamb, but that sauce doesn't sound like it goes with a big, clunky leg.
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You can certainly serve the sauce over other cuts. The cooking times for the meat will vary.