Thread: Marinated Lamb Chops

Cheryl wrote:
>
> I haven't tried cooking lamb before. I found some chops from the shoulder
> section that looked yummy and the price was right. Looking on the web on
> how to prepare them for the grill, I've chosen a marinade method.
>
> The marinade is made from onions and garlic, whirled in the mini FP to a
> medium fine chop. The last of the fresh parsley I had, some olive oil, wine
> vinegar, and some Merlot that I'm trying to work through. I don't drink red
> wine and only had a bottle unopened around for my dad when he visited.
> Well, he's gone, (I miss you daddy) so I'm trying to use the wine. I added
> some rosemary to the mix, plopped in the chops and in another hour I'll cook
> them on the grill. I guess from what I've read, they only need to be seared
> on both sides for a few minutes each side? It seems like you cook lamb like
> you cook beef. I definitely don't want to overcook the chops and turn them
> into shoe leather.

Oh, lucky you!!! The marinade sounds positively scrumptious! Yes, cook
as if for a steak and it's best to not cook the lamb chops any more than
medium-rare, at most! But, rare is a bit too rare for lamb, even for me
and I like my steaks to say "moo" <G>.

Sky

--
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"Cheryl" <[email protected]> wrote in message
news:ilctm.7531$[email protected]..
>I haven't tried cooking lamb before. I found some chops from the shoulder
>section that looked yummy and the price was right. Looking on the web on
>how to prepare them for the grill, I've chosen a marinade method.
>
> The marinade is made from onions and garlic, whirled in the mini FP to a
> medium fine chop. The last of the fresh parsley I had, some olive oil,
> wine vinegar, and some Merlot that I'm trying to work through. I don't
> drink red wine and only had a bottle unopened around for my dad when he
> visited. Well, he's gone, (I miss you daddy) so I'm trying to use the
> wine. I added some rosemary to the mix, plopped in the chops and in
> another hour I'll cook them on the grill. I guess from what I've read,
> they only need to be seared on both sides for a few minutes each side? It
> seems like you cook lamb like you cook beef. I definitely don't want to
> overcook the chops and turn them into shoe leather.

Your marinade sounds like it will work just fine. And yes, I cook it like I
cook beef, rare to medium-rare at the most.

Jill

"Sky" <[email protected]> wrote in message
news:[email protected]..
>
> Oh, lucky you!!! The marinade sounds positively scrumptious! Yes, cook
> as if for a steak and it's best to not cook the lamb chops any more than
> medium-rare, at most! But, rare is a bit too rare for lamb, even for me
> and I like my steaks to say "moo" <G>.

Thanks for the suggestion, both you and Jill agree about the medium rare
cooking. Sounds good to me. My mouth is already watering! Going to cook
up some broccoli to go with it.

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
>
> Your marinade sounds like it will work just fine. And yes, I cook it like
> I cook beef, rare to medium-rare at the most.

Thank you!