When buying a saddle of lamb, ask to chop it into cutlets 1.5-2 cm thick, each of which can be cut in half (or you can leave it as is). By cooking these lamb chops in the oven, you will get a wonderful dish, no worse than, but with a deeper and richer taste. You can serve this lamb with any sauce or gravy, but the most ordinary thing can also play the role of a sauce: just add a small piece to each of the chops, and their taste will sparkle with new colors.
Lamb chops in the oven
Average
1 hour + 25 minutes
Ingredients
800 g lamb saddle
for the marinade:
1 tbsp.
mustard 1 tbsp.
balsamic vinegar
1/2 tsp. paprika
1/2 tsp.
dried garlic
1 tsp
dried herbs
Combine mustard (it’s better to take grainy, or at least not the most evil ordinary one), (which in this case is not intended to soften the meat, but to act as a seasoning), dried herbs (take your favorite, but in this case thyme and rosemary) and the remaining marinade ingredients, whisk with a fork until smooth and emulsified and season with salt and freshly ground pepper to your taste. Grease each lamb cutlet on both sides and marinate for 1 to 12 hours: of course, the longer the lamb is marinated, the more flavor and aroma the marinade will be able to impart to it.
Cook the lamb in the oven using fan grill mode, on a rack in the upper half of the oven, at 220 degrees for 12-15 minutes. Turn the chops halfway through, and when finished cooking, transfer them to a baking dish, add a knob of herbed butter or regular butter, cover with foil and put in a warm place for another 3-4 minutes. Immediately after this, the chops can be served.
Cut the tomatoes crosswise, using a sharp knife to cut out the place where the stalk attaches. Pour boiling water over the tomatoes and leave for 3-4 minutes. Drain the hot water, rinse the tomatoes under cold water and remove the skins. Cut the tomatoes into 7mm thick slices.
Heat a large non-stick frying pan. Working in batches so as not to overcrowd the pan, fry the meat for 3 minutes at a time. from each side. Transfer the finished meat to a baking dish, covering with foil.
Add a little olive oil to the pan where the meat was fried and fry the onion rings over moderate heat until soft. Distribute the onion over the meat.
Shake the salt from the eggplants and carefully squeeze out the juice. Wipe the pan with paper towels, heat the remaining oil in it and fry the eggplants until golden brown. Place on a layer of onions.
Place a layer of tomatoes on the eggplants, sprinkle with cheese, season with pepper and cumin. Place in the oven and bake at 200 C for 5-7 minutes. Serve with green salad.
Never be afraid to do what you don't know how to do. Remember: the ark was built by amateurs. Professionals built the Titanic. A dessert without cheese is like a beauty without one eye - Jean-Anthelme Brillat-Savarin Seize the moment. Think of all those women on the Titanic who refused dessert. - Erma Bombeck My weaknesses are food and men. Exactly in that order. - Dolly Parton If you go to the store to buy bread, the chance that you will come out with only a loaf of bread is one in three billion. - Erma Bombeck All we need is love, but a little chocolate here and there won't hurt either. - Charles Schulz Don't put off until dinner what you can eat at lunch. - A.S. Pushkin I’m afraid of heartburn or an allergy to caviar from Hennessy, that I’ll get lost at night in a large apartment on Rublyovka and die. - KVN song Everything that I like in life is either immoral or it makes me fat. - François de La Rochefoucauld I use wine when cooking. Sometimes I even add it to dishes. - V.S. Fields. How can you rule a country in which there are 246 varieties of cheese?" - Charles de Gaulle What disgusting, what disgusting this jellied fish of yours! - Hippolyte in the film "The Irony of Fate" I simply cannot eat caviar, but I have to force myself. - Heroine Audrey Tautou in the film “Fatal Beauty” When there are major troubles, I deny myself everything except food and drink. Oscar Wilde What is the difference between a husband and a boyfriend? - Cindy Garner Camembert... is another man’s friend in difficult times. - Georges Clemenceau You Are you crazy? A dear friend flies in from afar for a minute - and you don’t have a cake! - Carlson, who lives on the roof. There’s a bakery on our street called “Bonjour, croissant!” Hello, toast!" - Fran Lebowitz. And I'll open a bakery in Washington, "Hey, damn it! - Marina R. The food here is absolutely terrible and the portions are too small. - Woody Allen A robot will never replace a person! - Ogre If you want to know me, eat with me. - James Joyce Uh-oh, dear! What kind of peacock is this? Don't you see, we're eating... - Genie from "The Adventures of Munchausen" If a country doesn't have at least fifty varieties of cheese and good wine, it means the country has reached the end of its rope. Salvador Dali By chewing your food thoroughly, you help society. - Ilya Ilf and Evgeny Petrov, “12 Chairs” Nothing brightens up the table like a firecracker in Olivier! - Folk wisdom. If you have unexpected guests and there is nothing in the house, go down to the cellar and take a leg of lamb. - Elena Molokhovets And honey... I just don’t understand what the secret is... If there is honey... then it’s gone right away! - Winnie the Pooh Today I will be photographed for the magazine "Skilled Cook". I urgently need to wash myself and buy new insoles! - Freken Bok I haven’t eaten lobster for three days. - A snickering official (KVN joke) Hunger is not a thing - it won’t run away into the forest. - Popular wisdom Nothing improves the taste of home-cooked food more than studying the prices in a restaurant. - Folk wisdom
I can’t believe that I still don’t have a single lamb dish on my blog! But I cook lamb quite regularly, and a leg of lamb baked in the oven with garlic and rosemary is generally one of my signature dishes. Somehow I haven’t gotten around to posting about lamb yet! But now I am filling this gap and publishing a recipe for lamb chops. Actually, this is not even a recipe, but rather a technology: how to fry lamb chops so that they are soft, juicy and flavorful.
But first, a lyrical digression about lamb. In our family we didn’t cook lamb at all, we’re all about pigs :). My mother is from the Leningrad region, and my father is from Ukraine, and these are not the most “lamb” regions, so both of my parents still have a prejudice against lamb, supposedly it has an “unpleasant smell” (this, of course, is complete nonsense! ) But the Chief Taster simply grew up eating lamb! In France it is very, very popular! In addition, the father of the Chief Taster comes from the small town of Sisteron in the foothills of the Alps, and this city is the real “lamb capital” of France! “Lamb from Sisteron” in France is the same stable combination as we have “Tula gingerbread” or “Vologda butter”. It is truly incredibly tasty, since lambs in the foothills of the Alps graze on wonderful green meadows and eat very tasty grass!
So, during our visits to France, all our relatives and friends constantly baked lamb legs and shoulder blades, fried lamb cutlets on the bones, etc. Moreover, all this stuff was bought from a “familiar butcher around the corner” immediately before cooking, the meat was fresh, and the butcher almost under the hood took it out of the back room, saying “I specially set aside the best pieces for my best customer Madame de Pourpignac! " (How, with such intense “lambing,” all of Gilles’s relatives maintain a weight of 42 to 48 kg is a mystery shrouded in darkness.) Of course, I learned how to cook lamb. By the way, it’s not difficult to cook, easier than, for example, beef. If the meat is of high quality, it almost always turns out soft and juicy.
Ingredients:
5 small lamb chops on the bone with a total weight of 800 g [In the photo I have loin chops, but you can also cook small rib chops this way, only the cooking time will be shorter. The meat, of course, needs to be young, beautiful, fresh, of high quality, and not frozen. Look what nice chops the Chief Taster bought today! :orega
1 tbsp. olive oil
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp. ground black pepper
1/4 tsp. salt
[Lamb is a meat with a bright taste, and it is believed that this taste is best shaded and emphasized by these herbs - oregano, thyme and rosemary. They all grow in Provence and are often used in French cuisine. Of course, you can use 1 1/4 tsp. any of them or replace them with the Herbes de Provence mixture. Follow your tastes.]
Rub the chops with 1/2 tbsp. olive oil. In a small bowl, mix all the dried herbs, salt and pepper.
Rub the lamb with the spice mixture and leave for 10 minutes.
Grease a large frying pan with the remaining olive oil and heat well. Fry the chops over medium-high heat.
[Cooking time depends on the thickness of your chops and the heat of your stove and ranges from 2 to 5 minutes per side. I have fairly thick chops (4 cm thick) and they cooked in 9 minutes today.]
Read how to cook lamb chops, the recipe for which I will now tell you in detail step by step. In the meantime, I’ll say a few words about lamb, which is considered to be a fatty meat, but with a large amount of useful substances for the human body.
Well, if you use it in moderation, you won’t spoil your figure at all with extra pounds. And besides, it cooks very quickly. And it turns out very tasty.
What you will need for 4 servings:
- lamb chops on the bone - 8 pcs. (60 g each)
- mild mustard - 2 teaspoons
- soy sauce - 4 tbsp. spoons
- garlic - 4 cloves
- onions - 2 pcs.
- bell peppers - 2 pcs.
- tomatoes - 2 pcs.
- zucchini - 2 pcs.
- olive oil - 4 tbsp. spoons
- vegetable oil - 2 tbsp. spoons
- vegetable broth - 2/3 cup
- dried rosemary - 1 teaspoon
- black peppercorns,
- salt - to taste
- rosemary sprigs - for decoration.
How to cook lamb chops, step by step recipe
Step 1
We will start cooking lamb chops with tomatoes, which need to be washed thoroughly, peeled using a paring knife, and the pulp cut into large pieces. Peel the garlic, cut into thin slices. Peel and chop the onion. Wash rosemary and dry. Grind black pepper in a mortar.
Step 2
Wash the sweet peppers, remove seeds and chop. Wash the zucchini and cut into circles. In a frying pan with heated olive oil, fry the onion, zucchini and pepper for 4 minutes. Pour in the broth, add the tomatoes, salt and pepper and cook for another 5 minutes.
Step 3
Wash the lamb chops, dry them with a paper towel and make cuts along the edges with a sharp knife. In a small bowl, whisk together mustard, soy sauce and dried rosemary. Brush the chops with the resulting mixture and leave for 5 minutes.
Step 4
Next we will cook our lamb chops in a frying pan. To do this, place the pieces of meat in a heated frying pan and fry each side for no more than 4-5 minutes. Then, add a little water, cover with a lid and after 2 minutes turn off the heat and let simmer under the lid for another 3 minutes. Followed by juicy and flavorful lamb chops cooked on the frying pan. serve.
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