Thread: Lamb chops and ????

Terry <[email protected]> wrote:

>Wife bought a couple of nice-sized lamb chops which will be Easter
>dinner. Trouble is that we've never made lamb before and are not sure
>what to have with it. Suggestions?

Pasta, vegetables, and a salad?

Cous-cous with vegtables?

Mashed potato-parsnip?

S.

Terry wrote:
> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. Trouble is that we've never made lamb before and are not sure
> what to have with it. Suggestions? Comments? Physical threats? :-)

I would suggest that anything that you usually eat with red meats would
be fine with lamb. I like to have asparagus with lamb, and a salad with
blue cheese dressing. If you are using mint in the cooking I wouldn't
worry too much about wine. Any decent full bodied red would be fine.
There is no point in going overboard with a wine because the mint will
obliterate the nuances.

On Wed, 08 Apr 2009 19:44:04 -0500, Terry <[email protected]>
wrote:

>Wife bought a couple of nice-sized lamb chops which will be Easter
>dinner. Trouble is that we've never made lamb before and are not sure
>what to have with it. Suggestions? Comments? Physical threats? :-)
>
The simplest thing to make is roasted red potatoes served with green
beans or asparagus. You could get fancier and make couscous, quinoa
or a rice mixture of long grain brown, Wehani, and Black Japonica...
this stuff http://tinyurl.com/c5qeb5

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed 08 Apr 2009 06:02:33p, Dave Smith told us...

> Terry wrote:
>> Wife bought a couple of nice-sized lamb chops which will be Easter
>> dinner. Trouble is that we've never made lamb before and are not sure
>> what to have with it. Suggestions? Comments? Physical threats? :-)
>
> I would suggest that anything that you usually eat with red meats would
> be fine with lamb. I like to have asparagus with lamb, and a salad with
> blue cheese dressing. If you are using mint in the cooking I wouldn't
> worry too much about wine. Any decent full bodied red would be fine.
> There is no point in going overboard with a wine because the mint will
> obliterate the nuances.

I agree with asparagus, and I'd also want butter roasted new potatoes. I
like a mint sauce (not mint jelly) served with it.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Terry <[email protected]> wrote:

> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. Trouble is that we've never made lamb before and are not sure
> what to have with it. Suggestions? Comments? Physical threats? :-)

Israeli couscous with Moroccan herbs and diced veggies.

-sw

Terry wrote:
> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. Trouble is that we've never made lamb before and are not sure
> what to have with it. Suggestions? Comments? Physical threats? :-)
>
> Best -- Terry



oven roasted baby potatoes
asparagus
peas
salad with baby greens and strawberries
either currant or mint jelly if you like it

gloria p

On Apr 8, 7:44*pm, Terry <prfes...@hotmail.com> wrote:
> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. *Trouble is that we've never made lamb before and are not sure
> what to have with it. *Suggestions? *Comments? *Physical threats? :-)
>
> Best -- Terry

I agree with the baby potatoes maybe with evoo and chopped fresh
rosemary. I stuffed a leg of lamb with orzo once - that was good!
Also rice in a pilaf or (as long as it's an Easter dinner (and not a
Passover dinner ;-) maybe Kashi Seven Grain Pilaf and add herbs and
some currants

Lynn in Fargo
AH, lovely lamb -- why did Jews stop eating it on Passover? The only
folks I know who eat lamb during Passover are [gak!] jews for U NO WHO

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.250...
> On Wed 08 Apr 2009 06:02:33p, Dave Smith told us...
>
>> Terry wrote:
>>> Wife bought a couple of nice-sized lamb chops which will be Easter
>>> dinner. Trouble is that we've never made lamb before and are not sure
>>> what to have with it. Suggestions? Comments? Physical threats? :-)
>>
>> I would suggest that anything that you usually eat with red meats would
>> be fine with lamb. I like to have asparagus with lamb, and a salad with
>> blue cheese dressing. If you are using mint in the cooking I wouldn't
>> worry too much about wine. Any decent full bodied red would be fine.
>> There is no point in going overboard with a wine because the mint will
>> obliterate the nuances.
>
> I agree with asparagus, and I'd also want butter roasted new potatoes. I
> like a mint sauce (not mint jelly) served with it.
>
> --
> Wayne Boatwright
>

If not asparagus I'd suggest peas. Mint (the fresh herb) works well with
peas, too

Jill

On Wed 08 Apr 2009 07:42:03p, jmcquown told us...

> "Wayne Boatwright" <[email protected]> wrote in message
> news:[email protected] 5.250...
>> On Wed 08 Apr 2009 06:02:33p, Dave Smith told us...
>>
>>> Terry wrote:
>>>> Wife bought a couple of nice-sized lamb chops which will be Easter
>>>> dinner. Trouble is that we've never made lamb before and are not sure
>>>> what to have with it. Suggestions? Comments? Physical threats? :-)
>>>
>>> I would suggest that anything that you usually eat with red meats would
>>> be fine with lamb. I like to have asparagus with lamb, and a salad with
>>> blue cheese dressing. If you are using mint in the cooking I wouldn't
>>> worry too much about wine. Any decent full bodied red would be fine.
>>> There is no point in going overboard with a wine because the mint will
>>> obliterate the nuances.
>>
>> I agree with asparagus, and I'd also want butter roasted new potatoes.
I
>> like a mint sauce (not mint jelly) served with it.
>>
>> --
>> Wayne Boatwright
>>
>
> If not asparagus I'd suggest peas. Mint (the fresh herb) works well with
> peas, too
>
> Jill
>
>

Yes, it does. In fact, I love minted peas as a side.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Lynn from Fargo Ografmorffig wrote:

> AH, lovely lamb -- why did Jews stop eating it on Passover? The only
> folks I know who eat lamb during Passover are [gak!] jews for U NO WHO

IIRC, it has something to do with the Temple no longer being in operation.

How was your seder? Ours was really fun. The synagogue is in the middle
of renovations and it was quite a challenge for the caterer, but all
went well.

My matzo balls were a hit.
--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

Wayne Boatwright wrote:
> On Wed 08 Apr 2009 06:02:33p, Dave Smith told us...
>
>> Terry wrote:
>>> Wife bought a couple of nice-sized lamb chops which will be Easter
>>> dinner. Trouble is that we've never made lamb before and are not sure
>>> what to have with it. Suggestions? Comments? Physical threats? :-)
>> I would suggest that anything that you usually eat with red meats would
>> be fine with lamb. I like to have asparagus with lamb, and a salad with
>> blue cheese dressing. If you are using mint in the cooking I wouldn't
>> worry too much about wine. Any decent full bodied red would be fine.
>> There is no point in going overboard with a wine because the mint will
>> obliterate the nuances.
>
> I agree with asparagus, and I'd also want butter roasted new potatoes. I
> like a mint sauce (not mint jelly) served with it.

I hadn't mentioned potatoes because I only eat them occasionally, but
spring time lamb with asparagus...... boiled new potatoes.

On Wed, 08 Apr 2009 20:04:31 -0600, Puester <[email protected]>
wrote:

>either currant or mint jelly if you like it

Currant? Huh! Sounds interesting... how did you discover that combo?

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed 08 Apr 2009 08:53:01p, Dave Smith told us...

> Wayne Boatwright wrote:
>> On Wed 08 Apr 2009 06:02:33p, Dave Smith told us...
>>
>>> Terry wrote:
>>>> Wife bought a couple of nice-sized lamb chops which will be Easter
>>>> dinner. Trouble is that we've never made lamb before and are not sure
>>>> what to have with it. Suggestions? Comments? Physical threats? :-)
>>> I would suggest that anything that you usually eat with red meats would
>>> be fine with lamb. I like to have asparagus with lamb, and a salad with
>>> blue cheese dressing. If you are using mint in the cooking I wouldn't
>>> worry too much about wine. Any decent full bodied red would be fine.
>>> There is no point in going overboard with a wine because the mint will
>>> obliterate the nuances.
>>
>> I agree with asparagus, and I'd also want butter roasted new potatoes.
I
>> like a mint sauce (not mint jelly) served with it.
>
> I hadn't mentioned potatoes because I only eat them occasionally, but
> spring time lamb with asparagus...... boiled new potatoes.
>

Sounds perfect!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Terry wrote:

> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. Trouble is that we've never made lamb before and are not sure
> what to have with it. Suggestions? Comments? Physical threats? :-)

Since this is your first time trying lamb, I'd recommend keeping it simple:
boiled baby potatoes rolled in butter, asparagus, and fresh peas (or
sugar-snap peas, which are in season here). Grill or pan-cook the chops to
your liking and season them just with salt and pepper. A bottle of red wine
wouldn't be amiss.

Once you've tried lamb on its own, you might be inspired to branch out and
cook it in different ways, but you should try it in a simple setting first.

Bob

sf replied to Gloria:

>> either currant or mint jelly if you like it
>
> Currant? Huh! Sounds interesting... how did you discover that combo?

I can't speak for Gloria, but currant jelly is the primary component of
Cumberland sauce, which is a classic sauce for lamb or game.

Bob

"Terry" <[email protected]> wrote in message
news:[email protected]..
> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. Trouble is that we've never made lamb before and are not sure
> what to have with it. Suggestions? Comments? Physical threats? :-)
>
> Best -- Terry

Roasted Red Potatoes tossed in parsley, EVOO & garlic.

Green beans with diced tomato

A Greek salad with Feta cheese.

a nice Greek Rose like Roditis.

:-)

Dimitri

"Terry" <ha scritto nel messaggio
> Wife bought a couple of nice-sized lamb chops which will be Easter>
> dinner. Trouble is that we've never made lamb before and are not sure>
> what to have with it. Suggestions? Comments? Physical threats? :-)
>
> Best -- Terry

Make mine artichokes!

"Janet Wilder" <[email protected]> wrote in message
news:0025f098$0$20662$[email protected]..
> Lynn from Fargo Ografmorffig wrote:
>
>> AH, lovely lamb -- why did Jews stop eating it on Passover? The only
>> folks I know who eat lamb during Passover are [gak!] jews for U NO WHO
>
> IIRC, it has something to do with the Temple no longer being in operation.
>
> How was your seder? Ours was really fun. The synagogue is in the middle
> of renovations and it was quite a challenge for the caterer, but all went
> well.
>
> My matzo balls were a hit.

Oops. I didn't realize it was a no-no. I braised a few lamb shanks the other
night just to have the shank bone for the Seder plate. Served the meat from
the shanks as an alternative to the beef tenderloin and chicken from the
soup.

My Seder at home went extremely well. Everything came out great. Marci's
chicken soup was outstanding and her matzo balls were light as a feather. My
tenderloin of beef was picture perfect (I gotta start taking pictures of
this stuff and post them somewhere).

Tonight's Seder at the Temple with the congregation.

Jon

Terry <prfes...@hotmail.com> wrote:
>
> Wife bought a couple of nice-sized lamb chops which will be Easter
> dinner. *Trouble is that we've never made lamb before and are not sure
> what to have with it.

Me. Oh sorry, that's who to go with it not what to go
with it.

> Suggestions? *Comments? *Physical threats? :-)

If you have left overs lamb and cheese olmlette is very good
with some diced green onions, a nice sharp cheddar as the
cheese, a tiny squeeze of red rooster sauce Srirchira (sp).