Thread: I need help, how to cook lamb chops??

When the agent from SFS that has serviced my account for years ask if they could stop by and meet my wife and I face to after knowing each other all these years, so was glad to finally meet some of the people and we did supply a brunch for thm of smoked salmon, rice and some other stuff.
And as a gift, she brought me 4 kg of Lamb Chops? they look like rib steaks with a rib bone and sliced about 2 cm thick.
Now what are they and what the fuck do I do with em??

Thanks in advance cause I know you will be able to help

Rub with garlic and rosemary and stick 'em on a barbie till the fats melting freely. I prefer them pink in the middle but that's personal taste. Lamb certainly doesn't need to much cooking.

Originally Posted by blackgang

And as a gift, she brought me 4 kg of Lamb Chops?

With all the Aussies and Kiwis we have you'll be getting all sorts of advice. Thought you hated lamb!

Originally Posted by MeMock

PS - where the heck did she get 4kg of lamb chops from?

Hopefully from a dead sheep !

I like them marinated for an hour or so in olive oil and rosemary/oregano - pat them dry with kitchen towel - pop them under a pre-heated hot grill for a few minutes each side ( I like them pink inside - same as a lady! ) - serve with plain boiled potatoes, a salad and a raspberry dipping sauce ( easily made from raspberry jam - hot water and a little cornflour to thicken it up a bit )
Enjoy !!!

Marinade in antifreeze for 5 - 6 hours, season with liberal quantities of arsenic and eat raw.

This sounds good.

Grilled Ouzo-And-Nutmeg Lamb Chops Recipe

August 9th, 2008 by alice Tags: Chops, Grilled, Lamb, Nutmeg, Ouzo
INGREDIENTS

1. 1 1/2cupsouzo
2. 1/4cupextra-virgin olive oil
3. 2teaspoonsnutmeg, freshly grated
4. 1teaspoon crackedpeppercorns
5. salt
6. 12lamb loin chops

DIRECTIONS

1. Pour ouzo into a shallow dish just large enough to hold the lamb chops in a single layer.
2. add the olive oil, nutmeg, peppercorns and a big pinch of salt.
3. Turn the chops in the marinade to coat.
4. Let stand at cool room temperature for 3 hours, turning the chops every 30 minutes.
5. Light a grill.
6. Remove the chops from the marinade and season with salt and pepper; reserve the marinade.
7. Grill the chops over a medium-hot fire, basting frequently with the marinade, until lightly charred outside and medium rare within, about 8 minutes per side.

If I have to eat lamb, it will be smothered in mint sauce to take the taste away.

Easy Lamb Chops With Yogurt-Mint Sauce Recipe

February 19th, 2008 by alice Tags: Chops, Easy, Lamb, Mint, Sauce, Yogurt
INGREDIENTS

1. 1/2cupfresh mint leaves, finely chopped
2. 1/2cupplain yogurt
3. 1garlic clove, minced
4. 1teaspoonfresh lemon juice
5. salt
6. pepper
7. 6lamb chops, from the rib, 1-inch thick
8. 1tablespoonolive oil

DIRECTIONS

1. Stir together mint, yogurt, garlic, lemon juice, and salt and pepper to taste.
2. Pat 3 of the lamb chops dry and season with salt and pepper.
3. Heat oil in a 10″ heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then saute chops, turning once, 6 minutes for medium rare.
4. Transfer chops to a plate and keep warm, covered with foil.
5. Dry, season and saute remaining 3 chops in the same manner.
6. Serve topped with the yogurt-mint sauce.

Originally Posted by Happyman

Originally Posted by MeMock PS - where the heck did she get 4kg of lamb chops from?

I do business with SFS, a wholesale food service in BKK and I get all our meat and fish and a lot of European/Belgium frozen veggies, I don't eat much Thai and no Chinese frozen or fresh vegs if I can help it, I just do not like to eat contaminated stuff that is loaded with both chemicals and bugs.
And they import beef and sheep from Aust. and NZ has venison as well, I really do not know why she chose mutton for me because I have never even mentioned it in any of our conversations and damn sure never ordered any, always beef from NZ or Angus beef from Argentina, but they have quit the Argentine because of some farmer protest there so I did buy all of the striploin they had in stock, 21k Baht in the last 2 months for beef, but now I have my freezer full of it and they have no more.

Originally Posted by blackgang

Originally Posted by Happyman

Originally Posted by MeMock PS - where the heck did she get 4kg of lamb chops from?

I do business with SFS, a wholesale food service in BKK

Can you be bit more specific than SFS. All i could find was through Google was a PDF

ANUGA Buyers Mission – October 13-17, 2007, Cologne, Germany
Sponsored by Food Export USA-Northeast and Food Export Association of

28 Sep 2007 ... 2439 Old Paknam Railway Road, Prakhanong, Bangkok 10110 ... some products for restaurants and retail stores are cut on-site at S.F.S.,

Originally Posted by blackgang

mutton

Isn't it lamb? I think if they look like ribs, it is lamb cutlets you have. Are they still joined at the base? If so, you can make a crown roast or a rack of lamb. If they are seperated, you can grill them (broil for yanks) or crumb them to make our favourite 'crumbed cutlets'.

Which Aussie out there doesn't love crumbed lamb cutlets?

Originally Posted by oldgit

If I have to eat lamb, it will be smothered in mint sauce to take the taste away.

I think I might just have a friend who would like to have these things, looks like most recipes are just a covering of flavors so you can't taste the sheep, I have not tried to eat any in about 60 years and the memory still lingers on.
Beef, I just put in a wire rack thingy we bought, set it on the char brazier thing, wait 3 or 4 minutes turn over and another 3 and they go on the table, sprinkle a little salt and we always have fresh ground coarse pepper on the table and you just slice it off and enjoy.
I do have very good beef, most tender I have ever seen anywhere in the world.

Originally Posted by blackgang

I have not tried to eat any in about 60 years and the memory still lingers on.

True? You dont know what you have been missing.

Originally Posted by Lily

I think if they look like ribs, it is lamb cutlets you have. Are they still joined at the base?

So they are cutlets and they are cut just like rib steaks, yes I have decided to give them to a friend, I wish Mr. PP was here to take em, He is a nice fellow and he said he does like it and he did get in on my beef deal once.

Originally Posted by Lily

True? You dont know what you have been missing.

Oh yes I do, I have missed nothing good, and I have visited my first wife and her husband over the years and when I would get there she would get a lamb leg and have me BBQ it and I always did that for them, but no I will not ever put none of that stinking shit in my mouth.

BG, at least try them.

Australian or New Zealand lamb is a very different meat to the mutton that you are thinking of...

Originally Posted by chitown

28 Sep 2007 ... 2439 Old Paknam Railway Road, Prakhanong, Bangkok 10110 ... some products for restaurants and retail stores are cut on-site at S.F.S.,

You got it bro. I do not know what a minimum order is as I always run about 8k or better, but they do have a min. for shipping but you can go Cash and Carry if you live there and their procucts and service , at least to me is excellent and I have a friend who lives in CM and he does business with their CM store.
so next time you see COWBOY online ask him about HORECO store up there.

Really? I love lamb. Roast leg of lamb, grilled short loin chops, crumbed cutlets, rack of lamb, curried neck chops..............................bring it on!

Originally Posted by kingwilly

BG, at least try them. Australian or New Zealand lamb is a very different meat to the mutton that you are thinking of...

Naw, I don't think so, Grandma always had a couple of bummer lambs around and we would kill em and have to eat it and my stepdad was a fiend for eating them bastards and so we would get a lamb every so often and I would have to butcher it and I just never thought they were much use except to fuck,, maybe I a KIWI inside.

Originally Posted by Lily

Really? I love lamb. Roast leg of lamb, grilled short loin chops, crumbed cutlets, rack of lamb, curried neck chops..............................bring it

Nope, beef made to eat.
Sheep made to get the wool for socks and shirts and to fuck.

You are restricting yourself.

We also eat beef, big time, but lamb is definitely on the menu too.

As Willy says, try it, you may even like it!

Originally Posted by Lily

We also eat beef, big time, but lamb is definitely on the menu too. As Willy says, try it, you may even like it!

No, I remember what it taste like, and just look at all the stuff that is used in the recipes given, all flavors to cover the taste of sheep.
Why eat something that you have to cover the flavor of.
I just said what I do with a beef steak
I put 2 steaks, cut a little over 3 cm thick, just meat on the barbie, a sprinkle of salt and pepper and it is a wonderful flavor, no covering of OUZO and mint and rassberry dip, nothing but beef flavor.

Sorry I bothered.

Originally Posted by blackgang

all flavors to cover the taste of sheep.

they probably just got the recipes off the net. I only ever grill or roast lamb, except for neck chops (rosettes) which I curry.

Maybe you have to have been brought up to it. I would think that most Australians were brought up on equal quantities of lamb and beef.