Lamb loin chops

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Captain Morgan

Chef Extraordinaire
Joined
Jan 18, 2005
Messages
14,162
Location
Myrtle Beach
Uncle Cappy is developing some skills inside the kitchen. Still way
to hot grill outside, but I saw a great deal on some lamb loin chops
at Sams and decided to try em inside.

Marinaded and seared in a cast iron skillet for crust, then threw in
the oven till internals hit 145. While they finished, I deglazed the pan
with cabernet sauvignon, added a splash of soy sauce for depth,
butter, fresh ground pepper and minced garlic at the end....reduced
and sauced the chops and ate with wild rice ( I serve with sour cream,
don't ask me why, but I love it).

I couldn't quit eating these...impressed my dang self.
 
Nice looking chops Capt. (& wild rice) I cook inside most of the time or at least during the week and have a grill skillet (?). Its a pan that has raised grill ribs in it. I am far from mastering steaks, chops and such in it but same goes from grilling them outside as well. LOL!
 
Dang Cappy you outdone yourself on that one. Now I dont eat lamb because they are too cute and got one once which smelled like a boar collared peccary. Looks like you taught that one a valuable lesson.

bigwheel
 
Well I done figgerd out the mint jelly deal. That helps to kill a bit of the stink most likely. Maybe Soy works too. Who knows?

bigwheel
 

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