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Old 05-28-2021, 08:51 AM   #1
TxMedic
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Default Lamb Chops

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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Old 05-28-2021, 09:07 AM   #2
Walker
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I guess you have to develope a taste for mutton. Looks great though.
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Old 05-28-2021, 09:41 AM   #3
Colton
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That looks so good. Love me some lamb chops
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Old 05-28-2021, 09:45 AM   #4
HoustonHunter94
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I 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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Old 05-28-2021, 09:49 AM   #5
Johnny Dangerr
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Quote:
Originally Posted by HoustonHunter94 View Post
I 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.
Yup mint jelly is great. Modern lamb chops are close to pork chops. Mutton is way different.............
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Old 05-28-2021, 10:03 AM   #6
texasbbq
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Looks perfect! Your process would work with any protein.
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Old 05-28-2021, 10:11 AM   #7
TheHammer
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Love lamb chops. Looks good
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Old 05-28-2021, 10:16 AM   #8
Timothy Wilson
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Quote:
Originally Posted by TxMedic View Post
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.
Great, thanks for sharing!
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Old 05-31-2021, 08:43 AM   #9
Geezy Rider
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Quote:
Originally Posted by HoustonHunter94 View Post
I 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.
Itís a shame most people donít know the difference between mutton and lamb. Lamb is some fine eating.

I like to Texas mine up a bit by smoking it and Iíve taken to using jalapeŮo jelly instead of mint. Good stuff.
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Old 05-31-2021, 07:07 PM   #10
3ChordTruth
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Quote:
Originally Posted by texasbbq View Post
Looks perfect! Your process would work with any protein.
X2

And if somebody who goes by texasbbq thinks this is perfect, I dang sure wonít argue. Those chops turned out great, will try this, thanks for posting.
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Old 05-31-2021, 07:12 PM   #11
Rubi513
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Looks good!
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