Easy Homemade Lamb Chop Techniques & Simple Recipes
Some people may want to cook their favorite lamb at home, but the unique flavor makes them think twice. Actually, cooking lamb isn’t difficult if you know the techniques! See the key points and easy recipes to try for dinner tonight!
Unsure About Cooking Lamb Chops!? Preparation is key!
Lamb is a delicious meat so it’s important to properly season the lamb chop before cooking. Not only lamb but the key for any meat dish is preparation and it makes a big difference. First - tenderizing the meat. Raw vegetables and fresh fruits contain enzymes which break down protein, making the meat softer and less chewy, and also it prevents the meat to shrink when cooking. Vegetables like onions and radishes, and fruits like pineapples are a good source of enzymes and make for a great marinade. Also, rice-malt, salted-koji (salt-malted rice), and yogurt enzymes tenderize the meat as well. Salted-koji especially tenderizes meat and makes an amazing seasoning as an all-purpose ingredient.
An Elegant Look but Easy to Cook Lamb Chops!
Here are two recipes that you can easily make at home.
Salted-Koji Lamb Chop Steak
- Lamb chop⋯⋯150g
- Oil⋯⋯Good amount
- Your favorite vegetables on the side⋯⋯Good amount
- 1. Rub salted-koji on the lamp chop evenly and let it rest for 15 minutes.
- 2. Cut the vegetables into bite-size pieces.
- 3. Put dry garlic into a frying pan with oil and cook on medium heat until garlic turns golden-brown. With another frying pan, stir fry the vegetables.
- 4. Remove garlic, and slowly place the lamb chops into the frying pan. On medium heat, cook one side until golden-brown, flip, then place the lid on the pan, turn the heat off and leave for 5-6 minutes.
- 5. Plate it and serve with your favorite sauce.
- Lamb chop⋯⋯150g
- Curry powder⋯⋯2 tablespoon
- Tomato juice⋯⋯200ml
- Salt⋯⋯1 teaspoon
- Garlic⋯⋯1 clove
- Ginger⋯⋯1 thumb-sized
- 1. Marinate lamb chops in yogurt and curry powder and mix well. Leave for more than 10 minutes.
- 2. In a pot, put 20g butter, chopped garlic and ginger, and stir until it smells good.
- 3. In #2, add sliced onions and stir-fry until onions soften.
- 4. Add #1 into pot and gently stir. Add tomato juice, cover with a lid and simmer for 15 minutes.
- 5. Add salt and butter, and is now ready to serve!
- For extra sweetness and rich flavor, add 1 teaspoon of strawberry jam or chutney (a seasoning often used for Indian cuisine)
Taking Your Lamp Chops to the Next Level! Sauce for Lamp Chops
Adding sauce to the lamb chop makes the dish even more appetizing. From easy to fancy sauces, this is a must try!
Onion Sauce (Novice)
In a saucepan, add 1 grated onion, ginger (thumb-sized ginger), soy sauce (3 tablespoon), vinegar (1 tablespoon), mirin (1 tablespoon), sugar (1 tablespoon) and simmer for about 5 minutes. Easy-Peasy!
Wasabi Soy Sauce (Medium)
Mix soy sauce (2 tablespoon), oyster sauce (1 teaspoon 1) with wasabi (from tube, 1/2 teaspoon, depends on preferred spiciness) Enjoying lamb chop steak Japanese-style is recommended too!
Berry Sauce (Advanced)
Heat blueberries (50g) with red wine (2 tablespoon). After boiled, simmer until preferred thickness. Add salt (1/4 teaspoon) and black pepper (a little) to complete. Of course, frozen blueberries are also fine.
A guide on how to make lamb and other meats taste more delicious
Below is some great information to know when cooking delicious lamp chop and meat dishes.
Meat becomes dry because of dehydration
Have you had any experience where the steak you cooked was too dry and hard to chew? There are two main reasons why meat becomes dry. The first reason is the “drip”. Drip is the moisture and umami flavor flowing out when meat is thawed. This is because the moisture from the meat forms large ice crystals if the meat has been frozen for a while or freezing of the meat took time. The ice crystals harm the ingredient cells, so when thawed, even more “drip” from the meat flows out. To overcome that, the key is to thaw slowly. 2 days before cooking, transfer the meat into the refrigerator from the freezer and thaw. Also avoid long-term preservation in the freezer as well. The second reason for dry meat is the moisture flowing out while heating it. Even though you didn’t use water to cook the meat you see moisture. This means moisture and umami flavor are flowing out. Therefore, the meat becomes dehydrated. In order to prevent dehydration, marinate the meat with seasoning and salt so the meat absorbs the seasoning. By doing so, the meat will be moisturized. Also, before marinating it, try poking holes in the meat with a fork, so it’s easier for the meat to absorb the seasoning.
Covering the unique smell with spices
When cooking lamb meat with spices or herbs, the unique smell wouldn’t be a problem anymore! Try making curry with flavorful spices or marinate the lamb with seasoning containing rosemary and thyme and cook the same way you would cook a steak. Also did you know yogurt also has a food deodorizing effect? Making the dish into a Tandoori chicken flavor using spice and yogurt can also get rid of the smell and also you’re one step closer to a professional chef.
Preparation is everything for lamb dishes
Bone-in meat dishes create an elegant look so serving lamp chops on special occasions is definitely recommended. However, a bit of technique is needed to cook delicious lamb chops and other cuts of lamb. There is a big difference as to whether you prepare properly or not, so next time why not try give extra time for preparation and enjoy a great lamb chop.
- Ayaka Izawa
- A Gastronomist, nutritionist, registered dietitian, and nutrition educator.
She supervises articles on magazines and internet contents as a gastronomist. She has been involved in activities for food and agriculture since her time at a University. She also coordinates for hands-on farming experience, develops new recipes and also enjoys to teach cooking.
The Meat Guy’s Recommended Products
Lamb Loin Steak (180g)¥1,740One whole lamb loin. The perfect steak for your next easter dish. (Frozen)
Sliced Lamb Shoulder (500g)¥1,860Lamb shoulder, sliced thinly for almost anything you can think of that calls for sliced lamb. (Frozen)
[Wakanui Spring Lamb] New Zealand Lamb Chops - 5 Chops (approx. 260g)¥2,260Tasty frenched lamb chops from the worlds number one exporter New Zealand. (Frozen)
Lamb T-Bone Steaks (approx. 100g)¥920Very tasty little Lamb steaks. 2 steaks per package. (Frozen)
New Zealand Boneless Lamb Leg 【Sold by Weight】¥5,290New Zealand Boneless Lamb Leg sold by weight. (Frozen)
Lamb Shoulder 【Sold by Weight】¥2,910Tasty boneless Lamb Shoulder from Australia. (Frozen)