Guest Posted July 27, 2013 Share Posted July 27, 2013 We got lamb chops for the first time. They were buried in the freezer at the farm! Yay! I've never eaten them or prepared them. I'm guessing we'll grill them. I'm currently on AIP, but can probably modify something that only has one or two nightshades in it. How do you like to prepare your lamb chops? Link to comment Share on other sites More sharing options...
GFChris Posted July 27, 2013 Share Posted July 27, 2013 Rub with olive oil, then season with salt, pepper and garlic powder. Simple, yet tasty when grilled. Link to comment Share on other sites More sharing options...
Guest Posted July 27, 2013 Share Posted July 27, 2013 Thanks, GFChris. I'm guessing med-rare on them? Link to comment Share on other sites More sharing options...
GFChris Posted July 27, 2013 Share Posted July 27, 2013 Yes (confirmed by my husband, who cooks professionally) - otherwise they get chewy. Link to comment Share on other sites More sharing options...
Susan W Posted July 27, 2013 Share Posted July 27, 2013 Nico, I forget which other lamb you fell in love with but lamb chops are the best...ever. I watched a friend's dog and she had just bought a lamb share from a local farm. She gave me double chops and a leg AND liver. So excited. Link to comment Share on other sites More sharing options...
Guest Posted July 27, 2013 Share Posted July 27, 2013 Leg is the only one I haven't loved. I pretty much live on lamb at this point, but our farm is almost out and the sheep are currently pregnant. The ground lamb I ate today came from Whole Foods. I think there is another farm that will be closer to my new house that has both lamb and pork. I'm doing AIP right now, and I am realizing that I am a spice kind of girl (not a Spice Girl). I am learning to become better at using herbs, so I'm going to have a lot of questions. Day 4 right now and I feel like I did when I started my first 30 days. I think the farm has a big leg available. Let me know what you do with yours! Link to comment Share on other sites More sharing options...
Susan W Posted July 28, 2013 Share Posted July 28, 2013 I grew up in a Greek family. We had leg of lamb every sunday. I love it simply roasted with salt, pepper and fresh rosemary and garlic shoved into holes made with a sharp paring knife. Roasted slowish at 350 degrees to medium rare or medium. Link to comment Share on other sites More sharing options...
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