This is how I do it. We love it. I season with my house blend seasoning. Then sear in hot skillet half butter and half oil. After brown remove from pan. Add oil if needed. Add as much fresh garlic as you like and sauté til fragrant. Put chops back in pan. Add as much lemon juice you like, a splash of gravy master and enough water to come half up side of chops. You can add some rosemary if you like. Bring to boil then lower to simmer and braise with lid off set till tender. Add more liquid if needed. I let liquid reduce till thickened and user as gravy for taters, rice or noodles. I’m making lamb loin chops tomorrow night with mushroom noodles and broccoli. How this helps.Virgin Territory Here..............
Butcher had Lamb Chops he was pushing.... I've NEVER worked / played with it ........
Some advice before 5:00 would be immensely Appreciated ..........
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Nice job with the tomatoes and yogurt dishes, Peep!
LT, your lamb chop dinner looked incredible to me! I'll take the rest of them!
Lee
Nice job with the tomatoes and yogurt dishes, Peep!
LT, your lamb chop dinner looked incredible to me! I'll take the rest of them!
Lee
Well, it certainly wasn't the Warden's Lasagna........
...used "No Boil" Noodles, which didn't swell up like the normal ones do when boiled... won't use them again...
Not very photogenic, but it was tasty........ perhaps too little Beef Mixture, perhaps a little too much of the Ricotta mixture, and I definitely messed up the layering... but I enjoyed the experience, and the meal, and I have two nice slabs in the freezer for the future.....
Baked Lasagna w/ Cheesy Steamed Green Beans, Salad
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