suggestions?

[Highway61]

I bought some shoulder lamb chops last week and never made lamb before (other than grilling them). Anyone have a recipe?

[hippywife]

1. The only thing I've ever made

with lamb was Osso Bucco with shanks. Then I decided I really don't care for lamb so haven't made any since.

There are plenty of lamb lovers in this forum who I'm sure will be happy to help you out, though. :hi:

[Highway61]

2. Thank you

I love to mess around in the kitchen. I am SO glad there is this group here on DU! I spent a lot of time reading some posts here the past week or so and there are some seriously good cooks here and some really good advice and ideas.

[hippywife]

3. Well then, welcome!

Don't hesitate to chime in when you like. You might also want to do a search in this forum for lamb. It does come up from time to time.


:hi:

[LaydeeBug]

4. this looked good...

http://southernfood.about.com/od/lambchops/r/bl30608u.htm

[Tab]

5. Unfortunately

For all my decades of cooking, I never really mastered lamb. My wife hates the idea ("they're so cute!") so we don't do it at home and I never have managed to get the flavoring right.

Still, greek and phonecian cultures eat them all the time, and I don't think it's magical, but I always seem to end up with some kind of oily concoction. It shouldn't be a secret, since many people do it well, and maybe I've just not devoted the sort of time to it, but it hasn't happened to me.

[sazemisery]

6. Debone and make Lamb and Barley Stew

My favorite for lamb.

[kestrel91316]

7. When I was in college I made a lamb stew with potatoes and peas

and onions and maybe carrots? Don't know if it was technically Irish Stew. LOVED it, lost the recipem and haven't done it since because, unlike then, lamb is rather pricey now.

[Highway61]

9. I picked up the shoulder chops

for $1.99/lb bout a few packages and will be trying different recipes. I heard the stew is really good.

[Highway61]

8. Thanks

Found this on All Recipes...think I'm gonna go with it. I bought 2 packages of this lamb and will try the ones you suggested. Let ya know how this turned out.

Lamb Chops with Balsamic Reduction

INGREDIENTS
3/4 teaspoon dried rosemary
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
4 lamb chops (3/4 inch thick)
1 tablespoon olive oil
1/4 cup minced shallots
1/3 cup aged balsamic vinegar
3/4 cup chicken broth
1 tablespoon butter


DIRECTIONS
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

http://allrecipes.com/Recipe/Lamb-Chops-with-Balsamic-Reduction/Detail.aspx

[grasswire]

10. the only thing I want to tell you about this....

....is that shoulder chops are not going to be as tender as loin chips would be. The speed in this recipe indicates to me that it may not produce tender meat, as shoulder usually requires a braise or a stew.

Perhaps others could opine on this aspect.

It sounds like a delicious dish!

[katusha]

13. yes, lamb shoulder is tougher than loin chops

if you have a meat grinder i would recommend keftedes.

http://www.recipezaar.com/Keftedes-Greek-Meatballs-329980

[Highway61]

15. That recipe sounds wonderful

Thanks

[hippywife]

19. Now you went and done it!

After seeing that recipe, I just had to go and add a pound of ground lamb to my already too high coop order. I think I'll like it prepared this way better than the osso buco.

Getting it from a local monastery:

http://www.clearcreekmonks.org/
They don't mention the lambies on their website but these are their producer notes on the coop website:

Processed at Four-State Meats (USDA inspected) sheep from our Clear Creek Monastery flock located in the Eastern Oklahoma Ozarks. Our flock is tended using Old World French traditional pasture techniques, learned over many years at our sister Abbey of Our Lady of Randol, near Claremont-Ferrand, in the French Central Mountains. Of Course no steroids, hormones, etc. are used. Common sense supplemental feeding is used to compliment winter pasture. The flock is on pasture all year round. No artificial Nitrogen fertilizer is being used.

[katusha]

21. local monastery lamb

that is, well i don't know what words to use, but i wish i had access to such a place. it sounds heavenly?!?! :shrug:

[hippywife]

22. Even in this bass-ackwards red state,

we do have some very smart people who created a wonderful coop of local food producers. We've been members for a year and love it. It's nice to be able to eat meat again. :9

[Highway61]

16. Well, like I said

I don't fix lamb hardly at all. These shoulder chops were tougher than conventional lamb loin (probably why they were "on sale") I did fix them and cooked longer till they practically fell off the bone. The Balsamic reduction sauce was wonderful...the flavor was amazing. However, I think I will grind up the rest and make the greek meatballs. That recipe sounded really good as well. Thanks again for the suggestions.

[cbayer]

17. Now, that sounds delicious!

I look forward to your report on the meatballs.

:hi:

[hippywife]

18. Glad it worked out for you.

And those meatballs sound like a great idea, too. Enjoy! :hi:

[Tesha]

11. marinate in oil and vinegar...

you're looking to tenderize, don't skimp on time. Season if you like with thyme and rosemary - but it's not necessary...

Rub with a cut clove of garlic - all over, don't skimp on the garlic.

grill, broil or pan fry quickly leaving the interior meat rare-ish

or-- it they're thick

brown chops in oil, add onions and garlic and braise with tomato and beef stock - add goodies like mushrooms and cook until the meat falls off the bone - serve over mashed spuds... mmmmm

I love lamb!

[eleny]

12. I like to broil them

They broil very fast for me because I bring the chops to room temp or nearly. Broil them a few minutes on each side so they cook just through.

I sprinkle them with garlic powder and black pepper just because I like the flavor and then sprinkle with salt at the table.

Lamb is one of my favorites.

[cbayer]

14. I treat them like other pieces of inexpensive meat.

They are tough and sinewy, IMO, and not good unless stewed for a long period of time. I love rib chops or a small rack for the lovely, tender pieces of meat that can be eaten medium rare, but these guys are a different thing altogether.

:hi:

[troubleinwinter]

20. I've only used lamb for

Leg of lamb
Saag (Indian- spinach, coconut milk, curry & cubed lamb)
Dolmades (Greek- ground lamb, rice, rolled in grapeleaves, steamed, served with mint/garlic/yogurt sauce)

If they were in my hands, I'd have to make saag. Alas, they are not in my hands!