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What goes well with these lamb chops

post #1 of 20
Thread Starter 

I am going to be cook at school and the food I have to make must be a main course and it must be suitable for Christmas so I decided to make some lamb chops and I found a recipe online but the only problem is that I am not sure what to make with the lamb chops.

 

This is the website which I found the recipe:

http://www.tasteofhome.com/recipes/best-ever-lamb-chops 

 

(If anyone could give me a better dish or even a better recipe then could you please tell me) 

Thank you (before hand)

post #2 of 20

Oh gosh this is a terrible recipe, dried basil and mint jelly?  I never use recipes from that site.  Try looking on epicurious.com or on tastespotting.com I have found amazing recipes on those.

 

Out of curiosity?  Are you cooking at a cooking school?  Because if you are you might want to come up with something on your own and then practice it until you get it right.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 20

I abhor mint jelly. Now a proper mint sauce based on vinegar and fresh mint, that's the way to go.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 20
Ah, mint jelly. Boo lol

Try Grilling them, and serve with chopped kalamata, feta cheese, and pomegranate. Delicious!

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #5 of 20
Çhimichurri or tzàtziki sauce. Gremolata.
Greek lemon roasted potatoes.
Greek/Mediterranean Salad…
post #6 of 20

Or...

Lemony orzo with asparagus

Couscous with cranberries and slivered almonds

post #7 of 20
Or lemony orzo w asparagus
Couscous w cranberries and slivered almonds
post #8 of 20

QUOTE:

 

Oh gosh this is a terrible recipe, dried basil and mint jelly?  

 

I abhor mint jelly. Now a proper mint sauce based on vinegar and fresh mint, that's the way to go.

 

Don't knock mint jelly as a condiment for lamb.

 

Also remember that lamb differs in strength of flavor depending on where they were grown.

Some lamb is down right nasty and needs the strong flavors of basil or rosemary or oregano to overcome that.

A friend of mine from Montana grew up never eating lamb because of the belief that the meat was too strong to eat.

post #9 of 20
Am I to believe that you have a jar of dried basil in your cupboard @Chefross?

This is not 1979

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 20

Loin chops, or shoulder chops?  One is cooked different than the other and both are open to different interpretation for sides.  

 

One of my favorite ways to serve loin chops is with potatoes and a salad of radicchio, endive and frisee with a simple vinaigrette.  I par cook my potatoes, slice in half, season and cut side down in a pan of butter. 

post #11 of 20

I like cumin on lamb

post #12 of 20
Thread Starter 

no just at a normal school

LOL

post #13 of 20
I like lamb chops witha fresh Dill lemon marinade and the same for the sauce. A tak on Swedish lamb with Dill sauce stew. I usually do a Hasselback potato and a salad with a Dill lemon dressing.
post #14 of 20

One of my ex boss's "signature" dishes was rack of lamb served with "fresh-bought" 

mint jelly, and a mint sprig. And she subscribed to Taste of home magazine.

Funny, I didn't make that connection until now. lol

However.....

to my knowledge we never did get any complaints about the dish neither. 

post #15 of 20
Quote:
Originally Posted by MillionsKnives View Post
 

I like cumin on lamb


Me too. To marinate lamb chops, I toast cumin seeds and coriander seeds along with black peppercorns. I grind those with a mortar and pestle and mix with olive oil, crushed garlic and lemon juice. 

post #16 of 20
Quote:
Originally Posted by Koukouvagia View Post

Am I to believe that you have a jar of dried basil in your cupboard @Chefross?

This is not 1979

Ha-Ha....

What's this "dried" you refer to?

Not only do I grow my own, I also make my own mint jelly.

post #17 of 20
Quote:
Originally Posted by Chefross View Post

Ha-Ha....
What's this "dried" you refer to?
Not only do I grow my own, I also make my own mint jelly.
Well this sounds much much better than what the recipe suggests, wouldn't you agree?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 20
Quote:
Originally Posted by Chefross View Post

Ha-Ha....
What's this "dried" you refer to?
Not only do I grow my own, I also make my own mint jelly.

Now that's legit. I worked at a place that had no less than 42 bottles of that Smucker's shit. When I left a year and a bit later, they still had 42 bottles. That shit is disgusting. That said, a sauce in house made with fresh mint? I'm all over that!

Just thinking too... A great accompaniment to the lamb would be vermicelli pilaf, Armenian style. Damn, I'm getting hungry.

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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post #19 of 20
Mint & cilantro pesto with pine nuts, squeeze off lime, dash of cream.
post #20 of 20
I am deathly allergic to pinenuts. I use toasted pepitos when making pesto. Carrot tops work if people don't like cilantro
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