In the past I have raved about 'Blade' cut lamb chops. We love lamb in any shape or form. Chops, primarily 'rib' or 'loin' are among the most popular fresh lamb cuts. Less expensive lamb chops are cut from the leg and shoulder. The blade chop is cut from the rib or back side of the blade section of the shoulder.
It is economical and flavorful and is a bit more tender than the arm chop. It is usually grilled, broiled, or pan-fried for the best results- buuuuut! and there is usually a but...if you ask for them to be cut at 1 inch or more, you can slow cook them, and they come out very tender and flavorful. Marinading them helps tenderize them by breaking down the meat, and the recipe has lime which will help with this.
I used my Chai marinade in the past on lamb, chicken and in chili- let them sit for an hour or so, then set the oven for 300 degrees and cook for 2 and half hours covered.
If you find blade chops packaged in your local market, they are usually much thinner and sold in family packs- great for the grill! Whole Foods will cut this style 'blade' lamb chop (1 inch thick or more) for you upon request, and at $6.99 a pound versus $19.99 a pound for a rack or rib chops.
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"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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