These friends live down the street so I cook for them regularly, but our dinners are usually casual and more often than not consist of assorted leftovers I pawn off from recipe testing
I consider myself and adventurous chef, but when I went to my local Ralph’s and saw only one option for lamb, I started to worry I wouldn’t be able to get this recipe just right
Save the leftover pesto (if you have any that is), and toss it with pasta, sweet peas and grilled shrimp later on in the week for an easy worknight supper
Add the lambchops and toss to coat. Place the lamb in a baking dish and roast for 10 minutes, baste with the marinade for 5 more minutes. Or grill on bbq basting with leftover sauce for 15 minutes. 4 double lambchops
There were leftovers, she snuck a chop when she thought I wasn't looking, I pretended not to notice. When I grilled these lambchops last night she informed me she wasn't going to be eating any
Scatter garlic, thyme, and olives over onions, then top with lambchops. Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Brown chops in 2 batches, turning once, about 4 minutes total per batch. 4 (1/2-inch-thick) lamb shoulder chops (1 3/4 pounds total)
Even if you are only serving four people, leftoverchops can be served the following day with some salad, or you could even chop or shred them and serve as part of a pasta dish, risotto, tacos, or anything else that comes to mind
Char Sui LambChops. Because I haven’t s-hooked anything in a long time, I thought it would be a challenge to try this with the chops in an overnight char sui marinade
Add lamb and cook until the meat is coated with the spices. I found wonderful lamb shoulder chops at Fairway for $5. 99 a pound, so shunned the leg of lamb at twice the price. The loin chops were $18. This is for 2 people, with leftovers. Or 1 with lots of leftoversMuttonKariLamb Curry3/4 kg (1 1/2lb) boned shoulder of lamb1 Tbsp ghee or oil1 large onion, chopped finely3 cloves garlic, chopped finely2 Tbsp finely chopped fresh ginger1 Tbsp curry powder2 Tbsp vinegar or lemon juice [I used 1/2 Meyer lemon's juice]garam masala*[*Instead of grinding the garam masala spices together, I added them individually. 1 with lots of leftovers
It has always been one of those wonderful recipes that has the capacity to use up leftovers – just like the Italians would make a lasagne, or the Brits would make a pie filling – and the flavour and moisture from the leftover shoulder of lamb is perfect for it
