Lamb is a rich food that tastes great with the falfal crops of butternut squash and pumpkin; it is spring favorite around the Easter season.
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.
