Wednesday, March 19, 2008

Lamb Chops - Something different than cooking them with Rosemary

Two meats that I enjoy, if they are cooked right, are lamb and rabbit. Rabbit I leave to the professionals, but lamb I can do at home. The following is the flavoring that I use on my lamb. Double or triple the recipe to give an amount to generously cover the chops. This recipe came from the Washington Post a few years ago at Easter time.

2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground clove
1 teaspoon hot pepper sauce like Tabasco
1 tablespoon Worcestershire sauce
2 cloves garlic
1 lemon (juice)

Blend all ingredients in food processor and put on chops and bake or grill according to your preference.

My family adores this and it is a "lick the plate clean" recipe.


east village idiot said...

If I could only get my family to eat lamb. They just crossed pork chops off the list! Dam.

jodi said...

Pork chops are one of the few things that I cook consistently well.

Unknown said...

I have an easy recipe for rabbit, mostly with mustard and cream.Here in France rabbit is eaten a lot, before coming here from England I had never tried it. Oh well, when in Rome...

jodi said...

Rabbit seems to make such a rich tasting gravy. The taste of the meat and gravy is just wonderful. What do you do with the mustard and cream?

Unknown said...

I lightly fry my the pieces of floured rabbit, then into the oven to finish with some stock, fresh cream and a huge tablespoon of hot mustard.A few mushrooms and onions finish it nicely!