Lamb chops or steaks will speed you on your way to a quick summer dinner! Here are six classic recipes for lamb — broiled, baked or browned in a skillet — and given that extra touch that makes for a main course with guest appeal.
Classic lamb recipes #1: Broiled lamb with curry butter
Lamb steaks spread with curry butter and broiled with tomato halves and cucumbers make a hearty and colorful meal. Accompany the steaks with garlic bread wrapped in foil and heated in the oven and mugs of cold beer.
6 tbsp. butter or margarine
3/4 tsp. curry powder
4 sirloin lamb steaks, 1-inch thick
1 cucumber, cut in half crosswise and quarters lengthwise
3 medium tomatoes, halved
2 tbsp. minced parsley
Combine butter and curry powder in a small saucepan and stir over low heat until butter melts. Place lamb steaks and cucumber on broiler rack and brush both with curry butter.
Broil 3 to 4 inches from heat source for 8 minutes. Turn lamb, brush with curry butter, and broil 8 minutes longer, or to desired degree of doneness. Brush tomato halves with curry butter and broil for last 5 minutes. Sprinkle lamb with salt. Arrange on platter and garnish tomatoes with parsley. Makes 4 servings.
Classic lamb recipes #2: Rib chop saute
6 rib lamb chops, 3/4 inch thick
2 tbsp. butter or margarine
Salt and pepper
1 medium onion, sliced
1/4 lb. mushrooms, sliced
1/4 tsp. Italian herb seasoning
Trim chops of excess fat. Melt butter in large skillet, add chops and brown on all sides over medium heat. Sprinkle with salt and pepper after turning. Remove to platter and keep warm. Reserve 1/4 cup drippings in pan. Add onion and cook 1 minute. Add mushrooms, 1/2 teaspoon salt, and herb seasoning. Cook until vegetables are lightly browned and tender. Spoon over chops. Makes 3 to 4 servings.
6 loin lamb chops, 1 inch thick
1/2 cup Italian style dressing
Dairy sour cream
Put chops in shallow dish and sprinkle with dressing. Cover and refrigerate 4 to 5 hours or overnight, turning now and then. Drain off marinade. Bake chops at 350 deg. 40 to 45 minutes. Garnish each with a dab of sour cream. Makes 6 servings.
6 shoulder lamb chops
1-1/2 tsp. salt
2 tbsp. pepper
2 tbsp. oil
3 tbsp. butter or margarine
1/2 cup boiling water
Trim excess fat from chops, then sprinkle meat with salt and rub each side of each chop with 1/2 tsp. pepper. Heat oil and butter in a large skillet. Add chops and cook 7 minutes on each side. Remove to warm platter. Add boiling water to pan, heat 1 minute.
Classic lamb recipes #5: Lamb chops with blue cheese
6 shoulder lamb chops, 1 in. thick
1/2 cup crumbled blue cheese
2 tbsp. minced green onions
1/8 tsp. salt
1/4 cup butter or margarine, softened
Broil lamb chops 8 minutes on first side and 4 minutes on reverse side 3 inches from source of heat. Combine cheese, onion, salt, pepper and butter. Spread about 2 tablespoons cheese mixture over each chop. Broil 2 minutes longer, or until cheese is lightly browned. Makes 6 servings.
Classic lamb recipes #6: Lamb chops Italian
6 shoulder lamb chops, 1 inch thick
2 tbsp. oil
1 tsp. salt
1/8 tsp. pepper
1 8-ounce can tomato sauce
1 medium onion, sliced
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 cup lemon juice
2 tbsp. vinegar
1 tbsp. Worcestershire
Brown meat on both sides in skillet in oil and pour off drippings. Season meat with salt and pepper. Combine tomato sauce, onion, brown sugar, mustard, lemon juice, vinegar and Worcestershire sauce. Pour over meat. Cover and cook about 1 hr., or until meat is tender. Makes 6 servings.
Bonus vintage lamb recipe: Lamb chops a la Reine (from 1900)
12 lamb chops, trimmed very small
1 can mushrooms
Juice of 1 lime
4 green peppers
2 stalks of celery
2 tablespoons flour
6 ounces butter
Fry the chops lightly in the butter, remove the chops, put in the seasoning — onions, celery, peppers, all well-chopped — and cook until soft. Add the mushrooms and truffle if you have them (chopped). Mix in the flour until quite stiff, then add milk, stirring and cooking slowly until like cream. Take a teaspoon of this on a plate dusted with cracker crumbs, add a chop with a teaspoonful on top, set one side until quite cold, mold into shape. Dip into beaten egg, then into cracker crumbs and fry a light brown.