Inspire me please

[jambuttie]

Tonight we are having lamb chops.

I am tired of grilling them or doing them on the george.

What tasty ways do you recommend? I dont mind a bit of effort but please no frying(will be sick with the grease)

ANYONE?

I picked up a Waitrose recipe the other day where you cover them with cumin seeds and oregano before grilling (leave them for a while before cooking if poss) and serve with chickpeas cooked with lemon, greek yoghurt with mint and cucumber (and garlic if you like it), chunks of toasted pitta bread and a tomato and feta salad. I also sometimes serve it with couscous and pine nuts. If you look on Waitrose website and type in greek lamb, or lamb chops with cumin I'm sure you'll find it!

I have to say I think Satines recipe sounds delicious

We normally season with the likes of organo, basil garlic etc as it is so tasty.

It will be feeding me, hubby and our 3 boys 1 @ 4 and twins @ 2

Is there a way of cooking it in something in the oven- nice moist meat?

anyother suggestions ladies?

was thinking about doing a casserole thing too but how?

god i should just stick to what I know eh

I brown shank fillets (but could easily use chops) with garlic and then add onions, carrots, tin of chick peas, tin of tomatoes, HUGE slug of red wine, couple of bay leaves, herbs etc., and bung in the oven for an hour on high or longer & slower if I have the time. Delicious and so incredibly easy I don't know why I don't make it every day. Haven't persuaded DD on the chick pea front yet, but it is oneof my faves...!

Good with crusty/garlic bread to mop up, or could greek it up with natural yoghurt, or morroccan with relevant spices and some chopped dried apricots & toasted pine nuts on top?? Actually I once made a fab lamb stew with apricots. That would be OK with chops??

Also, is it hot pot where you have the veg underneath with chops over the top & sliced potatoes on top of that??

God i am so hungry!!

mmmm sounds nice.

tink i would miss out the chickpeas and wine but use the rest

what other kinda sauces can i braise them in then?

is there a gravy kind?

we will be having corn on the cob and noodles with it, but noodles can easily be changed to mash if needed

Cook in foil with some mint, garlic, rosemary etc?

my 'basic' casserole liquor is tinned toms/tom puree & good stock, thickened with a bit of flour. Have also been known to use Roobosh/red bush tea instead of stock, which gives quite an earthy flavour. Lots of chopped onions tend to caramelise down and add a sweet flavour aswell as thickening. Any leftover mash gets frozen to specificlly chuck in soups & stews to thicken them too. I find the longer the cooking time the better the gravy, whatever you start off with. Have to be careful not to let it dry out though. A splash of Worcestershire sauce is also good for giving a depth of flavour and I add a sprinkle of brown sugar to tomato sauces to cut the acidity.

add mix nuts and dried fruit and honey to natural yogurt and add lamb chops bake and half way through cooking add blocks of frozen spinach

ended up doing a lamb hotpot- i had never cooked nor eaten one before.

It was tasty but I only got inspired when I seen the colemans sauce mix in somerfield