Thought I would share this delicious and surprisingly simple recipe I made last night. Season chops with sea salt, course black pepper and freshly chopped thyme. Let rest for up to one hour. Melt 2 tbsp butter in a skillet, I used a large cast iron. Sear chops on one side 6-10 minutes depending on thickness. Flip and repeat. Internal temp between 140-145 remove and set aside to rest. In the pan add another 2 tbsp butter, finely chopped shallots, 2 large cloves of garlic, a sprig of fresh thyme. Let the garlic and shallots brown. Deglaze with a half cup of chicken stock and let it reduce by about 1/3. Sprinkle with fresh lemon zest and pour over the resting chops.
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Lamb Chops
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Originally posted by HoustonHunter94 View PostI can make myself sick on some good lamb chops. I am partial to mint jelly on them. Mutton and Lamb are not the same thing, same critter, but not same thing.
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Originally posted by TxMedic View PostThought I would share this delicious and surprisingly simple recipe I made last night. Season chops with sea salt, course black pepper and freshly chopped thyme. Let rest for up to one hour. Melt 2 tbsp butter in a skillet, I used a large cast iron. Sear chops on one side 6-10 minutes depending on thickness. Flip and repeat. Internal temp between 140-145 remove and set aside to rest. In the pan add another 2 tbsp butter, finely chopped shallots, 2 large cloves of garlic, a sprig of fresh thyme. Let the garlic and shallots brown. Deglaze with a half cup of chicken stock and let it reduce by about 1/3. Sprinkle with fresh lemon zest and pour over the resting chops.
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Originally posted by HoustonHunter94 View PostI can make myself sick on some good lamb chops. I am partial to mint jelly on them. Mutton and Lamb are not the same thing, same critter, but not same thing.
I like to Texas mine up a bit by smoking it and I’ve taken to using jalapeño jelly instead of mint. Good stuff.
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