We’d love to share with you one of our family’s favourite Lamb Chop dishes, we hope you enjoy! Let us know what you think.
Peppered Lamb Chops ……..(inspired by Canadian Living’s, Country Cooking Cookbook)
4 Lamb Chops (about 3/4 lb/375 kg total)
2 tbsp Soy Sauce
1 tbsp Olive Olive
1 tbsp Red Wine Vinegar
2 tsp Coarsely Crushed Black
1 tsp Dijon Mustard
1/4 tsp Dried Thyme
1 Clove Garlic, minced
- Trim all but 1/4-inch (5 mm) thickness of fat from chops; nick fat at 1/2-inch (1 cm) intervals.
- In shallow glass dish, combine soy sauce, oil, vinegar, peppercorns, mustard, thyme and garlic; add chops, turning to coat all over. Cover and marinate at room tempurature for up to 30 minutes or in refrigerator for up to 12 hours. (If refrigerated, bring back to room temperature before proceeding with recipe.)
- Transfer chops to broiler rack, reserving any marinade; broil about 4 inched (10cm) from heat until crisp and brown, about 3 minutes. Turn, brushing with remaining marinade; broil about 3 minutes longer or until pink and juicy inside but crisp on outside. Season with salt to taste. Makes 2 servings
Note: This recipe can easily be doubled for four. If you intend to BBQ, skip step 3 and grill away!!
Deboning a chicken, we’re going to help you buy whole animal & save costs. Here, our friend, Chef Carl Heinrich at Marben Restaurant will demonstrate how to butcher a chicken. This can also allow you to take advantage of those creative juices, using every last piece for new recipes, including the carcass for stock or for a dog that enjoys a raw diet.
If you’re interested in expanding your butchery skills or preparing charcuterie keep en eye on their website, http://www.marbenrestaurant.com for some more great butchery demos! How to Take Apart a Chicken