November 30th, 2008

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Coyoty cooks Lamb Chops.

And Sheri Lewis will never talk to me again.

Home-cooked broiled Australian shoulder lamb chops with shallots, with leftover roasted brussels sprouts. Chops from Stop & Shop, sprouts from Whole Foods.

This is the recipe I used for the lamb chops, with some differences.  I used Nakano rice vinegar instead of red wine vinegar, and divided all measurements by four to serve one person.  I marinated the shallots in the oil, vinegar, and spices for a few hours before broiling.

I didn't turn the chops midway because I didn't want to disturb the shallots, but that left the bottom half too rare, so I microwaved them for a minute.  By doing this, I discovered that microwaving them made them juicier and easier to cut off the bone.
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