this is one of the most enjoyable and satisfying meals i've had since i came here. i'm gonna go get more lamb chops. it's much cheaper than beef and sooo easy to cook. this time, i can savely say that the lamb chops are cooked to perfection. definitely beats any lamb chops i've tried in restaurants...Ingredients:
2 lamb chops
1 1/2 tsp garlic powder
or 2 tsp mashed garlic
Salt & pepper
3 tbsp vegetable oil
3 tbsp honey or maple syrup
1/2 cup orange juice
Directions:
Season the lamb chops with garlic, salt and pepper. On a large frying pan, heat the oil and lay the lamb chops without overlapping. Fry for 6 minutes on medium-high heat. Turn the lamb chops over and fry for another 5 minutes. Transfer the lamb to a warm plate and keep it warm while we make the glaze. In a small bowl, mix together the honey and orange juice. Pour it into the pan and turn up the heat to high. Boil uncovered (about 5 minutes) until the sauce is reduced to half and the sauce thickens (it becomes very bubbly, and the bubbles have a brownish coating and doesen't break that easily). Pour the orange glaze over the lamb and serve with potatoes.
Tips & Hints:
* For lamb chops, chose loin, ribs, sirloin or blade chops. Make sure the cut is at least 1 inch thick.
* The garlic gets rid of the strong lamb flavor that many throws many people off of lamb.
* When frying the lamb, once you've laid the lamb on the pan, DO NOT MOVE IT. The heat and oil will caramelize the lamb creating a layer of crust preventing the juices of the lamb from leaking out.
* The 5 minutes sitting time (while you're making the glaze) allows the internal temperature to cook the center of the lamb chop without overcooking the sides.
* To health conscious people, please do not trim off the fat of the lamb chops before cooking. We need the fat there as it gives a smoky flavor. Animal lard, including butter, have a low smoke point, which is the temperature when the heat starts breaking down the fat, releasing smoke in the process. You may discard the fat when u're eating the chops.
* Works great on steak as well.
* Alternatively, one can use Chicken instead of lamb for this recipe. Depending on the thickness of your cut of chicken, reduce the cooking time by about 2-3 minutes.
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