Baked Lamb Chops: Full of Flavor

Lamb is an excellent source of vitamin B-12, vitamin B-6, zinc, and iron, all of which are important in building a healthy brain and in improving your general health. One added benefit of lamb is that sheep in the United States tend to graze on grass. They are "grass fed" as a result and their fat is higher than it would be otherwise in the beneficial Omega 3 fatty acid, a fat that may fight depression and heart disease. Lamb is an exceptionally nutritional meat and it is fairly simple to prepare.

For best flavor, we recommend baking or grilling your lamb. For a long, slow cook and tender dinner, we recommend this baked lamb chops recipe. In this recipe you will use a spicy garlic rub to add flavor to the lamb. You will cook this lamb for several hours, so do plan to be home. Consider cooking extra and preserving some in your freezer. (If you do freeze some, bag each cooked lamb chop separately for the freezer and you will be thanking yourself in the near future for this measure.)

Serves 4

Ingredients:
8 lamb chops (2 per person)

For the rub:
6 cloves garlic, finely minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon black pepper
2 teaspoons paprika
½ teaspoon cayenne
1 cube of softened butter
2 teaspoons sea salt

Steps

1. Place the chops in a large baking container with at least ½ inch sides. There will be some oil released and you do not want it released onto the floor of your oven.

2. Thoroughly mix together all the ingredients of the rub and rub onto both sides of the chops. Use all the rub, even though it seems extravagant. It is extravagant! Wait till you taste these fine chops!

3. Bake at 400 for about ten minutes, then turn the oven down to 300 Fahrenheit. Bake for 90 minutes to 2 hours. The meat should be falling of the bones.

Serve your lamb hot with a vegetable and rice, quinoa, or bulgur. The grain dish will absorb the wonderful juices from the lamb.

Variations

a. Use the same kind of rub for any type of lamb roast. Be generous with the rub. A large roast could take as long as three hours to reach the fall-from-the-bones state. But, the wait is worth it.