Turkish-style Lamb Chops
Rack of Lamb (picture)
Divide the ribs into chops by cutting along the rib bones (picture). Remove the fat (picture). Take some Saran plastic and place on the lamb chop, then pound few times with a wooden mallet on a wooden board (picture).
You can barbecue each side for 2-3 minutes, or fry in a pan. Heat up the pan and put about one teaspoon butter, melt. Then place the lamb chops and fry each side for about 2 1/2 - 3 minutes. I use a Teflon pan for it. Lamb Chops don't need any marinade before cooking. Just sprinkle some oregano all over and serve while they are still warm.
- Shepherd's Salad, Creamy Yogurt Dip, Bulgur Pilaf with Roasted Vegetables and Chocolate Pear Pie.
Labels: Lamb- Beef -Veal