Cajun lamb chops
Cajun Lamb Meat
Last updated 6/12/2012 1:11:51 AM. Recipe ID 39545. Report a problem with this recipe.
Title: Cajun lamb chops
Yield: 4 Servings
2 ts Onion powder
2 ts Pequin quebrado or cayenne
1 1/2 ts Garlic juice or powder
1 ts Ground thyme
1 ts Dried mustard
Fresh ground black pepper;
8 Lamb loin chops; at least
-1-1/4 inches thick
1/2 c Unsalted butter; or more
Prepare a bed of very hot coals. Heat a very large, heavy skillet
over hot coals or high heat of range until at smoking point.
Meanwhile, combine onion powder, pequin or cayenne, garlic juice or
powder, thyme, mustard and several grinds of black pepper. Set lamb
chops on large baking sheet; trim off excess fat or membrane. Melt
butter in small saucepan. Brush 1 side of each chop; evenly divide
1/2 spice mixture among chops, gently rubbing mixture in. Turn chops,
brush with butter and rub in remaining spices. Add remaining butter
to skillet. Immediately add chops, making certain skillet stays very
hot. Grill quickly, only 1-2 minutes per side, turn chops only once.
Add more butter as needed. Chops should be charred on outside and
rare on inside. Serve hot on warmed plates. Makes 4 servings.
From the , by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
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