Baked Lamb Chops: Full of Flavor

Lamb is a rich food that tastes great with the fall crops of butternut squash and pumpkin; it is spring favorite colse to the Easter season. Lamb is an exquisite source of vitamin B-12, vitamin B-6, zinc, and iron, all of which are prominent in construction a salutary brain and in your general health. One added benefit of lamb is that sheep in the United States tend to graze on grass and their fat is higher than it would be otherwise in the useful Omega 3 fatty acid, a fat that may fight depression and heart disease.

For best flavor, we suggest baking or grilling your lamb. For a long, slow cook and tender dinner, we suggest this baked lamb chops recipe. In this recipe you will use a spicy garlic rub to add flavor to the lamb. You will cook this lamb for several hours, so do plan to be home. Consider cooking extra and preserving some in your freezer. (If you do freeze some, bag each cooked lamb chop separately for the freezer and you will be thanking yourself in the near future for this measure.)

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Serves 4

Ingredients:
8 lamb chops (2 per person)

For the rub:
6 cloves garlic, finely minced
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon black pepper
2 teaspoons paprika
½ teaspoon cayenne
1 cube of softened butter
2 teaspoons sea salt

Steps

1. Place the chops in a large baking package with at least ½ inch sides. There will be some oil released and you do not want it released onto the floor of your oven.

2. Completely mix together all the ingredients of the rub and rub onto both sides of the chops. Use all the rub, even though it seems extravagant. It is extravagant! Wait till you taste these fine chops!

3. Bake at 400 for about ten minutes, then turn the oven down to 300 Fahrenheit. Bake for 90 minutes to 2 hours. The meat should be falling of the bones.

Serve your lamb hot with a vegetable and rice, quinoa, or bulgur. The grain dish will Ant. Eject the extraordinary juices from the lamb.

Variations

a. Use the same kind of rub for any type of lamb roast. Be generous with the rub. A large roast could take as long as three hours to reach the fall-from-the-bones state. But, the wait is worth it.

Baked Lamb Chops: Full of Flavor

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