How to make a lamb chop recipe: the art of the possible
There’s nothing like a lamb chops recipe, and even if you don’t have lamb chops, you should at least try it.
Lamb chops are a classic American comfort food, and they can be made from tender cuts of meat, and sometimes even from whole animals.
This recipe will give you the basic elements needed to make your own lamb chop.
The key is to choose the right cut of meat to use for your chop, then chop it in batches, cooking it until the desired flavor is achieved.
Here’s how to make this classic American dish.
(Jenny Starrs/The Washington Post)The lamb chop Recipe: lamb chop ingredients: 3 to 4 pounds beef or lamb, cut into thin slices 1 pound bacon, diced 1/2 cup onion, diced 2 tablespoons olive oil 1/4 cup red wine vinegar 1 tablespoon salt 1 teaspoon black pepper 1 tablespoon cider vinegar, or lemon juice 1 1/3 cups all-purpose flour (1 cup for 1-lb. lamb, 1/8 cup for a 1-quart stock pot) 2 teaspoons ground cumin 1/5 teaspoon smoked paprika, plus more for sprinkling 1/10 teaspoon dried thyme, plus about 1/20 teaspoon dried onion, plus 1/6 teaspoon dried rosemary 1/15 teaspoon fresh thyme 1/16 teaspoon dried oregano 1/12 teaspoon dried cumin, plus a few drops for sprinklings 1/14 teaspoon salt 1/7 teaspoon pepper, plus additional to taste 2 tablespoons extra virgin olive oil, plus extra for sprinkles 1 cup vegetable broth, plus salt and pepper 1.
Put the lamb and bacon in a large stock pot over medium heat.
Add the onion and vinegar, olive oil and vinegar.
Saute the onions until translucent, then add the beef and the bacon, stirring until everything is well-browned.
Add salt, pepper and cumin to taste.
Bring the stock pot to a boil and add the lamb.
Reduce the heat to low and simmer, covered, until the lamb is tender, about 30 minutes.
Drain the broth, set aside.
Place the beef, onion, vinegar, mustard and cinammon into a small bowl and toss to coat well.
Return the lamb to the pot and add a splash of water to reduce the salt.
Sauté the onions and bacon until browned, about 5 minutes.
Stir in the beef broth, tomato paste, lemon juice, thyme and rosemary, and the cider vinegar.
Bring to a simmer and cook until the sauce thickens, about 15 minutes.
Add a splash more water if the sauce seems too thick.
Add more cider vinegar to taste, if necessary.
Serve with lettuce, tomato, green beans and tortilla chips.