French lamb chops!!!

[capricorn]

How many of you guys like lamb? I hate the stong game flavor that lamb has but I love french lamb chops. Broiled or grilled on the bbq, they do not have that strong pungent game flavor that plagues almost every lamb dish that I've ever had the pleasure of sampling. These lamb chops are small, probably about two inches in an elongated diameter (with a rib on it that sticks out about 3-4 inches) and about half an inch to 3/4th of an inch thick. They're small and cook quickly.

A little salt and pepper topped with a conservative amount of red pepper flakes with just a bit of olive oil and you're all ready for the oven. At 400 degrees, you'll only need 10-12 minutes before they're done (broil them on the rack and not on aluminum sheet.) Out of the oven, garnish with a bit of chopped parsley and you're ready to serve these as appetizers.

If you can spare another 5-10min, you could add some tapenade as a side garnish. One jar of green and another of black olive (pitted of course), half a lemon with the rinds, a quarter of a bunch of cilantro and another quarter of a bunch of parsley is all you need. Place them all into an electric food chopper/grinder and add a bit of pepper and grind until you have coarsely chopped and mixed all the ingredients (may chop finer per individual taste.) That's all it takes. This makes quite a bit of tapenade but I usually have some sliced and baked baguettes lying around so my guests usually finish it off quick with the lamb chops.

Anyway, I thought that I would share. They're easy to make and they're quite tasty.

Does anyone have any good lamb recipes to share?

-cap

[my99cavy]

I've always found lamb kabobs to be pretty tasty. pretty simple yet so good.

Lamb Kabobs *Prep Time: 15 minutes
Marinating Time: 4-8 hrs.
Cooking Time: 10-15 min.
Serves 4
12 oz. boneless American lamb, leg or shoulder

1/4 cup olive oil
1/4 cup red wine vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. water
I clove garlic, minced
I tsp. dried oregano leaves
1/4 tsp. ground pepper
1 small yellow squash or zucchini, cut into 1/4 inch slices
1 red bell pepper, cut into squares


In medium non-metal bowl, combine 1/4 cup olive oil, vinegar, lemon juice, water, garlic, oregano and pepper.
Cut lamb into 1" pieces and toss with oil mixture. Cover and refrigerate 4-8 hours, stirring occasionally.
Thread lamb, squash and bell pepper onto 4 skewers.
Grill kabobs 4-5" from heat, 5 minutes per side or to desired doneness.*
*If desired, broil chops 4 inches from heat using the same timing.

[beef_bourito]

I've liked the lamb that i've had, don't know what it was but it was delicious. I like just about everything french, i've grown up on alot of french foods so i enjoy alot of it better than alot of my friends.