mmm, lamb chops

[cellio]

Tonight I tried this recipe for rosemary lamb chops (from Cooking for Engineers). The name is a bit misleading; there is rosemary in it, but also orange juice, pineapple juice, onion, thyme, garlic, and pepper. Marinate, then sear, then use some of the (set-aside) marinade to deglaze the pan and make a sauce. Yummy!

One thing I like about Cooking for Engineers is that the author explains things but doesn't talk down to you while doing so. So, for instance, he described how you'd know that the sauce is thick enough, rather than assuming you'd know or saying something vague like "until it thickens".

I went looking for lamb recipes in the first place because my broiler usually sets off the smoke detector. (Dunno why.) Searing the lamb emitted a few chirps too even though I was running the vent fan. Oh well. The meat was not overdone, however.

Comments

[tashabear.livejournal.com]

Ooh. That sounds really yummy. That also sounds like the sort of marinade recipe you could make up ahead and freeze, a la Dream Dinners. I bookmarked the site, thanks!

[papabutterfly.livejournal.com]

I've never had lamb! Do your kitty-cats like it?

[loosecanon.livejournal.com]

Thanks for the link to the site, I had never seen it before.

Be cautious when you try it on other foods. I would try no more than 30 mins of marination time on poultry, and 10 mins for fish.

For the fish, I would simply swap out the rosemary for chervil or tarragon, and halve the garlic. For halibut, monkfish or the like, I see no reason to even make this adjustment.

Lamb is dense and sturdy, so yes, it could be frozen in the marinade. I frequently pack meat in the marinade before freezing, which helps insulate it from "freezerburn".

My physician's comment was "anything that wouldnt get trashed in a dishwasher can handle an overnight marinade"

Again, thanks for the site. I am always looking for cooking tools to pass on to folks who are interested but havent got a teacher to hand.