Lamb Leg Chops
Lamb leg chops are typically sold in 1/4-inch thickness. This recipe is for cooking lamb leg chops of this thickness, which can be difficult to find. The first attempt at making this recipe resulted in bland chops, but the addition of butter before baking improved the flavor.
Lamb leg chops are typically sold in 1/4-inch thickness. This recipe is for cooking lamb leg chops of this thickness, which can be difficult to find. The first attempt at making this recipe resulted in bland chops, but the addition of butter before baking improved the flavor.
- Carbohydrate 18.50231 g
- Cholesterol 233.03 mg
- Fat 67.12171 g
- Fiber 3.64090000224113 g
- Protein 62.02124 g
- Saturated Fat 22.6798415 g
- Serving Size 1 1 Serving (475g)
- Sodium 391.317 mg
- Sugar 14.8614099977589 g
- Trans Fat 4.46511999999999 g
- Calories 927 calories
Step-by-step
- Heat the olive oil in pan at medium heat.
- Cook sliced onion until melted and golden brown (onion confit).
- Add garlic. (apx cooking time: 30 mn).
- Heat oven at 375 F
- Sprinkle thyme and rosemary over the chops.
- Set in an oiled baking dish.
- Brush olive oil over the chops and add a 1 tbs butter nugget over each.
- Salt and pepper.
- Set 2 yellow pepper rings over each and bake for apx. 20 mn.
While loin chops resemble miniature porterhouses with thick muscles that tolerate high-heat grilling, quarter-inch leg chops demand a completely different approach due to their minimal thickness and high connective tissue content. Thin cuts overcook in seconds under direct flame, turning rubbery before the interior can render properly. Slower baking combined with a moisture-rich vegetable bed prevents this rapid moisture loss.
Creating a proper onion confit requires patience over thirty minutes at medium heat until the alliums achieve a fully melted, golden-brown state without scorching. Because lean leg meat lacks abundant intramuscular fat, brushing olive oil across the surface and topping each chop with a tablespoon of butter adds necessary richness during the twenty-minute bake at 375 degrees Fahrenheit. Arranging yellow pepper rings directly on top shields the delicate meat from direct oven heat while releasing steam into the baking dish.
Pancetta or thinly sliced cured pork belly can replace the butter for tasters seeking an alternative savory profile, rendering comparable fat directly into the grain.
