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Have a rack of lamb that was cut into double chops. I was thinking about using a simple marinade of olive oil, Rosemary, garlic and salt and

Would grilling be the best technique, or browning and then finishing in the oven? Any other ideas or recipes?

asked by mt gal about 1 year ago
12 answers 441 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

Either way should yield good results. I would use multiple herbs (thyme, rosemary, marjoram, perhaps lavender greens) and some dry mustard in the marinade.

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added about 1 year ago

We always grill and use the marinade in this recipe:
https://food52.com/recipes...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

In addition to your grilled or roasted lamb, consider this romaine salad designed by Doug Crowell of Buttermilk Channel Restaurant, Brooklyn, for cool weather serving with lamb.
Online.wsj.com/article/sb10001424052970203687504577003971355975322.html

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

Nancy, that link does not work. would love the recipe.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

Sorry about that, Chef June. Will look for a working link or post the recipe in the next day or two.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added about 1 year ago

Alas, WSJ no longer has the lamb-and-salad recipe. Here is my adapted version.
https://food52.com/recipes...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 1 year ago

Thanks!

Ba78e8c8 71ef 4871 a22e 087213000ce1  january
added about 1 year ago

To balance out your marinade consider adding some lemon juice and oregano, but my dad is Greek and this is how we always flavor lamb. I think grilling would be ideal.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

i agree that there should be some tartness to the marinade. since lemons and limes are so expensive, this is where i use french's yellow mustard to balance the marinade out. it does not leave a french's yellow mustard flavor (of which i'm not fond) but leaves a nice flavor note.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

also, i just made a rack 2 nights ago. in the oven at a low temp (300 or less) and used an instant read thermometer. since the double chops are smaller, they will take less time and you might need to broil for the last couple of minutes to brown. i don't like browning meat because i don't have a range fan and find broiling gives a nice brown on the high spots. browning first before roasting might tend to overcook them, but i like my lamb chops on the medium rare side.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Thanks everyone!

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added about 1 year ago

We cook our lamb chops - pretty thick - on the grill, salted and peppered. We serve with garlic scape pesto made in the cuisinart with a touch of mint and pistachios. The pesto is delicious with the grilled chops.