Lamb Chops - Mint and Rosemary?

Perfect combination?





Does any one have a good te4chnique for cooking this?

Lamb Chops - Mint and Rosemary?
Lightly fry off some garlic, rosemary and some red onion. Chuck in the chops but only cook them until they are still pink in the middle. Serve with new potatoes and a green salad. Yum.
Reply:Lamb Chops with Tomato Mint Relish And Rosemary Potatoes


Categories: Lifetime tv | Life3





Serves: 4 servings





Ingredients:





INGREDIENTS FOR LAMB CHOPS


* 1/2 c Balsamic vinegar


* 3 tb Olive oil


* 4 Cloves garlic; coarsely


* -chopped


* 6 Sprigs fresh thyme


* 8 Baby lamb chops








Instructions:


INGREDIENTS FOR TOMATO MINT


1 tb Olive oil


1 sm Red onion


2 Cloves garlic; finely


-chopped


2 Red tomatoes; coarsely


-chopped


2 Yellow tomatoes; coarsely


-chopped


2 tb Lime juice


1/4 c Fresh mint; coarsely chopped


Salt and freshly ground


-pepper; to taste





INGREDIENTS FOR ROSEMARY POT


5 lg Baking potatoes; peeled and


-cut into


; 1/2 in. cubes


3 tb Olive oil


3 Cloves garlic; finely


-chopped


2 tb Fresh rosemary; coarsely


-chopped


Salt and freshly ground


-pepper; to taste





How to Prepare the Lamb Chops:





1. Combine the vinegar, oil, garlic in a medium shallow baking dish.





2. Add the lamb chops and turn to coat both sides. Add the thyme, cover and


marinate at least 1 hour and up to 8 hours.





3. Heat the grill pan and grill 3 to 4 minutes on each side or until done


to your liking.





How to Prepare the Tomato Mint Relish:





1. Heat the olive oil in medium saut‚ pan over medium heat. Add the onion


and garlic, and cook until translucent.





2. Add the tomatoes and lime juice, and cook until just warmed through.





3. Add the fresh mint and season to taste with salt and pepper.





4. Spoon over the chops.





How to Prepare the Rosemary Potatoes:





1. Preheat the oven to 357 degrees F.





2. Toss the potatoes in a medium baking dish with the olive oil, garlic,


rosemary, and salt and pepper to taste.





3. Bake in the oven, uncovered, for 30-35 minutes, shaking the dish


occasionally, or until tender.
Reply:pan grill on a hot pan, a few flips and not so long cook time. dash in some salt. herbs and spice at the end of cooking before serving
Reply:just salt and pepper with garlic, chilli and lime juice is a great combination!





you can then add:


garam masala to make it Indian


tequila to make it Mexican


five spice to make it Chinese


tomatoes and basil to make it Italian


or you can leave it as the original,





With all meat, it tastes best when marinaded, make slits into the meat and rub your marinade into it and leave in fridge all night!





To cook it (if you're not using a BBQ), works best on a griddle pan! i love mine! just sort of place the meat on one side, then flip over after about 4-5 and repeat until the meat is ready! If at anytime, its sticking, just add a bit of water! and if you like the flavours extra intense, baste it as you turn!





Even just rosemary and mint would be great!





Be adventurous and have fun!
Reply:I like rosemary on the chops when grilling, and mint sauce on the side. You can mix your herbs with some butter and garlic and spread it on the chops before grilling slowly.
Reply:i would suggest braising the chops on a hot griddle, and leaving to rest while you make a breadcrumb crust using wholemeal bread rosemary, mint seasoning and 1 egg white to hold it together. pre heat your oven to about 160 deg c smoother the chops with the crust and back until lamb is cooked through. Its a little difernt but really brings out the flavours- if you find the two herbs too much in the crust, the rosemary is delicious on roast potatoes! happy eating x
Reply:Yeah! First put sprigs of rosemary on the grill pan, then brush your chops with mint jelly. Grill to your liking, and serve with rosemary mash and mint sauce. You make the mash by cooking the pots with a good sprig of rosemary. Enjoy!
Reply:MINT ON EVERY THING
Reply:chop up your mint and add to your rosemary add this to a tablespoon of olive oil and a little rock salt and rub the mixture on the lamb, grill the chops and the excess oil/fat will drain away leaving you with the seasoned chop, we do ours on the george foreman grill.