Sprinkle bottom of large roast pan or baking dish lightly with oil.
Next, add half the crushed garlic, a little parsley, rosemary, salt, pepper and half the diced tomatoes.
Then place shoulder lamb chops on top.
Next, layer cubed potatoes, followed by drained mushrooms.
Sprinkle with another layer of crushed garlic, parsley, rosemary, salt, pepper and diced tomatoes.
Top off lightly with Parmesan cheese and bread crumbs; sprinkle with oil.
Add water until bottom of pan is covered with about 1/2 inch.
oiling; cover and simmer until lamb is tender, about 1 1
ith lid, and proceed with recipe. If not, cut 6 large
(If you are using lamb, depending on the cut, cook
0-40 minutes or until lamb is very tender.
Remove
Season both sides of the lamb chops with black pepper and
Mix marinade ingredients in small bowl. Rub both sides of each chop with the paste; let stand at least 30 minutes. (Can be refrigerated overnight.).
FOR CHARCOAL GRILL:
Heat enough coals to cover surface area large enough for four chops. Once coals are covered with gray ash, spread them, set grill rack in place, and cover grill with lid in order to heat rack, about 5 minutes. Or heat oven broiler.
Sprinkle both sides of each chop with salt and pepper to taste.
Position chops over hot coals. Grill until bottom of each chop is well ...
Combine first 4 ingredients.
Pour over lamb chops in a shallow bowl.
Let chops sit 2 hours or more covered in refriegerator, turning once or twice during this time.
Remove from marinade.
Sprinkle meat with salt and pepper, to taste.
Cook on BBQ or broil until done to your liking.
In microproof baking dish, arrange lamb chops in one layer. Sprinkle with onion and garlic.
Cook, covered, on High (maximum power) for 5 minutes.
Combine remaining ingredients and spread over lamb chops.
Cover with waxed paper and cook on 60 (Bake) for 15 minutes or until lamb chops are tender.
00b0C.
Lightly seal the lamb forequarter pieces with some oil
rying pan and brown the lamb chops well. Transfer to a
edium-high heat.
Season lamb generously with salt and pepper
Place chops in bottom of greased baking pan. Peel and quarter potatoes and fill in around chops.
In a bowl, mix salt, pepper, parsley, grated cheese, garlic and chopped onion.
Sprinkle mixture on top of chops.
Add crushed tomatoes.
Bake in covered casserole dish at 350\u00b0 for 1 1/2 hours.
Makes 4 or 6 servings.
Prepare barbecue (high heat).
Whisk hoisin sauce, soy sauce, Sherry, chili oil, rice vinegar, and finely chopped garlic to blend in shallow dish; mix in 1/3 cup thinly sliced green onions.
Add lamb and turn to coat.
Let marinate 20 minutes.
Brush grill rack with oil.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare.
Sprinkle lamb with remaining green onions and serve.
Heat oven to 350\u00b0.
Combine flour, salt, pepper and oregano; mix well.
Pound flour mixture into lamb chops with the edge of a saucer.
Heat oil in large skillet over medium heat.
Add lamb chops and scallions and cook until chops are browned on both sides.
Arrange chops and scallions in a greased shallow casserole.
Combine coffee and sour cream; blend well.
Pour over lamb chops; sprinkle with cheese.
Bake in oven for 30 minutes, or until tender.
igh heat.
Season the lamb chops with salt and pepper
ugar.
Either cook the lamb chops as they are or
Quarter onions. Place in Dutch oven with lamb chops and saute in oil until browned. Add the can of tomatoes and water. Bring to boil. Then add string beans and simmer until lamb and beans are tender. Serve with French bread.
This is better refrigerated and served the next day.
ell-done.
Arrange the lamb chops on warmed serving plates
ender and browned, add the lamb cubes. then add the ginger