In view of our recent lack of articles, we thought perhaps we should rename this column "Occasional Cooking on the Coast". However, now that the conference we've been planning for the past year is over, things should get back to normal. After making hundreds of appetizers, we still feel there is a need for a cookbook that highlights appetizers which can be made ahead of time and frozen for later use. During the next few weeks, we will share more of the recipes we used to entertain 70 people at a cocktail party.
Meanwhile, since spring is here, we've been trying out some new lamb chop recipes. In addition to our long-standing favorite, grilled lamb chops with basil butter, we have been experimenting with some other ideas. Once we discovered that Frank and George in the meat department (Seaside Farms Piggly Wiggly) were willing to aid our efforts by cutting lamb chops in various thicknesses, we worked to refine a couple of new recipes. Having the chops cut one-third to one-half inch thick is a pre-requisite for the first two recipes.
Taken from Spur of the Moment by Perla Meyers (William Morrow and Company, 1994).
Ingredients:
Place the lamb chops in a shallow dish. In a small bowl, combine the vinegar, garlic, mustard and 6 TBS of olive oil and whisk until thoroughly mixed. Add the herbs and pepper; pour mixture over the chops. Marinate at room temperature for 30 minutes.
Heat the remaining 2 TBS oil in a large skillet over medium-high heat. Remove the lamb chops from the marinade, add the chops, without crowding the skillet, and saute until browned on both sides (6-7 minutes total). Sprinkle with salt, if desired, and transfer to a platter. Serve hot or at room temperature. 4 servings.
These chops are also delicious seared quickly on a charcoal grill.
This is our attempt to recreate a recipe we ordered frequently at Village Cafe when we first moved to the area. Even though the batter is probably different, as are the accompaniments, it is close enough to be enjoyable. The cooking time is amazingly quick.
Ingredients:
Ingredients for Batter:
Sauce Ingredients:
Combine batter ingredients to a consistency that just clings to the lamb chops (batter should not be too thick or too thin). In a small bowl, combine mustard and whipping cream to sauce consistency.
In a medium saucepan, heat oil over medium-high heat until hot. Dip two lamb chops in batter and drop into hot oil. Cook until golden brown (2-3 minutes) and remove to paper towels. Continue with remaining chops. Serve warm with mustard dipping sauce and peach chutney on the side. 4 servings.
This is our favorite way to serve grilled lamb chops. The butter can be made when basil is plentiful and frozen for future use.
Ingredients:
Ingredients for Basel Butter:
Using kitchen shears, finely chop basil leaves and add to softened butter. Mix well and season to taste. Drop by tablespoons onto foil and freeze. When completely frozen, place each tablespoon of butter in small sandwich bags, then place into a larger heavy-duty freezer bag. Makes 1/2 lb. Keeps for 6-8 months. To use, thaw at room temperature.
Prepare charcoal grill according to manufacturer's instructions. Sear lamb chops quickly over direct heat. Remove to indirect heat and grill to desired doneness. Serve immediately with basil butter. 4 servings.
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