Thread: Cooking Lamb

Hey there anyone good at cooking Lamb? could someone provide me with some tips/recipes for good rib chops?

My recipe: put the lamb away, go to the greek store and get a gyro. Always turns out great

It depends on what you want to make. Lamb is best when crispy on the outside and pink-red on the inside. Mustard-based herb/bread crumb rubs are good for making crusts on rack of lamb roasts.

Here is a great link for all kinds of recipes: http://www.epicurious.com/

Try this one: http://www.epicurious.com/recipes/food/views/105092

Be sure to let the lamb rest for 5 or so minutes after removing from the oven...this lets the juices settle back into the meat.

Serve with some sauteed green beans and some roasted potatoes (olive oil, salt, pepper) and a nice red wine (Shiraz or Montepulciano d'Abruzzo, or a young Merlot)

Man!!! it's not even nine in the morning and now I'm craving lambchops with potatoes.

Damn you, and damn my diet too.

Try this:

Chunks of lamb tossed with baby red potatoes with garlic, olive oil, rosemary, thyme, tarragon, salt and pepper. Roast until the lamb is pink and the potatos tender (you may have to start the potatoes first......)

Originally Posted by Wildtim

Man!!! it's not even nine in the morning and now I'm craving lambchops with potatoes.

Damn you, and damn my diet too.

. Forget the diet Tim...embrace the fork...