Lamb Chops, I love you!

Sheep Nutrition

Let's face it, cows, chickens and pigs get all the attention these days. So if you want to try something a bit different and are considering lamb, this article might help…er…steer you in the direction of cooking preparation techniques.

GREAT SEASONINGS

Although it's very difficult to top the delicious flavors created when rosemary mingles with lamb, there are several other spices and seasonings work very well. Parsley, mint, cloves, basil, marjoram, garlic, oregano, thyme and curry powder all go very well with lamb. Experiment until you discover your favorite combinations.

THE FIVE MARKET CUTS

There are five basic wholesale cuts on a lamb: shoulder, rib, lion, leg, and the foreshank and brisket.

Shoulder Section
Arm chops are best when braised, broiled, pan-broiled or pan-fried.
The boneless shoulder roast is most tasty when roasted or braised.
Blade chops can be braised, broiled, pan-broiled or pan-fried.

Rib
Rib chops are best when broiled, pan-broiled, pan-fried or roasted.
Rib roasts should be roasted.
Loin chops can be broiled, pan-broiled and pan-fried.
Loin roasts are best roasted, like the rib roast cut.

Loin
Sirloin chops are best when braised, broiled, pan-broiled or pan-fried.
The boneless leg roast should be roasted or broiled if butterflied.
Whole leg should be roasted for best results.

Foreshank & Brisket
Shank can be braised using a liquid while cooking.
Spareribs are delicious braised, broiled or roasted.
Riblets should be braised in a liquid, or broiled.

CARVING TECHNIQUES

Begin carving a leg of lamb by cutting three slices from the thin side that is parallel to the bone. Once you've taken off these slices, rest the leg on your newly created 'base'.

Next, begin at the wide end of the leg of lamb, then cut quarter inch slices all the way down to the leg bone. Then simply cut along the bone to release the slices of meat.

GLAZING

Experiment with different glazes to create your own special lamb recipe. You'll be the talk of the village!

One great combination is a honey-mustard glaze made with honey and a dash of Dijon mustard. Combine these two great marinate bases according to how tart or sweet you like your glaze, then simply brush onto grilled lamb chops. Pop them on the grill for a few minutes to allow the glaze to penetrate into the surface layer of the chops. Brush with more of the glaze when finished grilling, if desired.

Another great ingredient that goes well with lamb is mint jelly, so you might want to do some experimenting with this wonderful base.

SIDE DISHES

Great choices for side dishes to lamb include mushrooms, tomatoes, zucchini, yams, green beans and pearl onions.

Now you know, there's more to life than cows, chickens and pigs! Happy cooking!

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