Hay, I wanted to give you my grandmas recipe for lamb!
I just was making some and gave my boys it...my newest boy went gaga over it...I cut off most of the fat for him..but my other boy loves it hehe...in limited quantaties of course.
Anyways:
1 1/2 cup of terryaki sauce to 1-2tbs of grey poupon mustard (however much you like...you can try both on different pieces)
Pour on the lamb chops (both sides).
Finish with (on both sides) garlic (fresh minced or powdered) and onion powder + salt and pepper...if you can find something called Jane's Krazy Salt...use that liberally with a bit of the garlic or onion powder.
Pre-Heat the oven to 350
Depending on your cuts, thick or thin, and how you like them...I cook fairly thick or medium cuts about 20-22 minutes for medium rare...I find that best....but if it is thin...no more than 15 for medium rare.
It is really good with those little red potates with butter and krazy salt hehe.
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I just was making some and gave my boys it...my newest boy went gaga over it...I cut off most of the fat for him..but my other boy loves it hehe...in limited quantaties of course.
Anyways:
1 1/2 cup of terryaki sauce to 1-2tbs of grey poupon mustard (however much you like...you can try both on different pieces)
Pour on the lamb chops (both sides).
Finish with (on both sides) garlic (fresh minced or powdered) and onion powder + salt and pepper...if you can find something called Jane's Krazy Salt...use that liberally with a bit of the garlic or onion powder.
Pre-Heat the oven to 350
Depending on your cuts, thick or thin, and how you like them...I cook fairly thick or medium cuts about 20-22 minutes for medium rare...I find that best....but if it is thin...no more than 15 for medium rare.
It is really good with those little red potates with butter and krazy salt hehe.
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