Fri., Nov. 15, 2019
By: Mary John Resch
This recipe is completely different from how I usually cook lamb chops but I enjoyed them. I particularly liked how easy they were to prepare – you could easily do these on a …
We’re all about Chatham County, and we welcome you to our site. You can view up to 3 stories each month, then registration is required.
Please sign in below if you have an account. If not, please register here to get an account. It’s easy and takes just a minute.
Our staff works hard to bring good journalism, writing and story-telling to Chatham County. HELP US! You can get the News + Record mailed to you weekly by subscribing here.
Please log in to continue |
Thanks for reading Chatham County’s leading news source! Please consider supporting community journalism by subscribing to the News + Record – you can do so by clicking here.
By: Mary John Resch
This recipe is completely different from how I usually cook lamb chops but I enjoyed them. I particularly liked how easy they were to prepare – you could easily do these on a busy night and have a special meal.
DIXIE LAMB CHOPS
4 lamb loin chops (5 to 6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1/4 cup molasses
2 tablespoons steak sauce (I used A.1.)
1 tablespoon cider vinegar
Sprinkle lamb chops with salt and pepper. In a large skillet, heat olive oil over medium heat; cook the chops, covered, until bottoms are browned,5-7 minutes.
Mix the molasses, steak sauce and vinegar. Turn chops, pour molasses mixture over top. Cook, covered, over medium-low heat until lamb reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160 degrees) Watch closely because the chops will cook quickly.