I love lamb! It is a high-quality protein with a lot of vitamins and minerals as long
as you choose the chops without fat or cut off the fat. Lamb on the grill is a great dinner treat.
Lamb seems to generate strange reactions from people. Either it is liked or not liked.
Personally, when I go to Machaneh Yehudah, the Jerusalem food market, and to my poultry butcher, David and his son, Shai, the showcase with lamb chops is always appealing to me.
Here are some recipes just for lamb chops, and I recommend buying the shoulder because there is more meat on them.
Lamb Chops Provençal
4 servings
- This was on a recipe card and had no origin. Provence is a region in southeastern France whose recipes focus on garlic, onions, tomatoes, mushrooms, eggplant and olive oil.
- 4 shoulder lamb chops
- 2 tablespoons oil
- ½ chopped onion
- 1 ½ teaspoons minced garlic
- ½ chopped green pepper
- ¼ cup cut-up squash
- ½ chopped eggplant
- 2 ½ teaspoons chopped parsley
- Salt and pepper to taste
- ¼ teaspoon sugar
- ⅛ teaspoon oregano
- ½ cup white wine
- ⅛ cup black olives
- Preheat the oven to 350 F. Vegetable spray a casserole.
- In a frying pan, sauté onion and garlic in oil for 5 minutes. Add green pepper, squash, eggplant, parsley, salt, pepper, sugar and oregano. Bring to a boil, reduce heat, cover and simmer for 45 minutes.
- Heat a little oil in another frying pan. Add chops and brown.
- Place in a casserole. Add wine to the frying pan and cook for 2 minutes. Add vegetables, stir and spoon over the chops.
- Bake for 30 minutes. Add olives. Leave casserole in the oven and turn off the heat for 10 minutes.
Serve over rice.
Marinated Lamb Chops With Grilled Tomatoes
4 servings
- ¼ cup red wine vinegar
- 2 minced garlic cloves
- 2 teaspoons crushed rosemary
- Salt and pepper to taste
- 8 rib lamb chops, each about 1-inch thick
- 2 large tomatoes, in 4 slices each
- 1 tablespoon olive oil
- 1 tablespoon chopped parsley
- Preheat the oven broiler. In a rectangular glass baking dish, mix vinegar, garlic, rosemary, salt and pepper. Coat lamb chops with marinade. Let sit for 15 minutes minimum.
- Place lamb chops on a rack in a broiling pan. Brush tomato slices with olive oil. With the broiling pan closest to the heat, for medium-rare, boil lamb and tomatoes for 4-5 minutes, turn, brush with marinade and continue 4-5 minutes more. Broil longer for desired doneness.
Lamb Chops With Garlic and Oil
4 servings
This recipe comes from a Food & Wine column.
- 6 tablespoons olive oil
- 2 minced garlic cloves
- salt and pepper to taste
- 8 1-inch thick rib lamb chops
Light the grill or heat the broiler. In a rectangular glass dish, combine 4 tablespoons of oil with garlic, salt and pepper. Add lamb chops and coat.
Grill or broil over high heat for 5 minutes, basting with 2 tablespoons oil. Turn and cook 5 minutes longer.
Variations:
Add 4 tablespoons of chopped fresh rosemary to the garlic and oil mixture.
Add 3 tablespoons of chopped fresh sage plus 1 tablespoon of oil to the garlic and oil mixture.
Use shoulder lamb chops instead of rib chops.
Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.
