CURRIED LAMB CHOPS
NOT YOUR AVERAGE LAMB CHOP
A lot of people don't like lamb. Many of those same people like these lamb chops. This is basically the same way I cook pork chops, except that I use curry instead of paprika, and the pork chops take a LOT longer.
Put a drop of oil in a cast iron skillet. Wash the lamb and put it into the skillet. Coat one side and then the other with garlic powder, seasoned salt and curry powder. Cover with aluminum foil and check every half hour. It is done when the meat separates from the bone.
I usually serve this with yellow rice and green beans. It is also good to dip it in plain yogurt for the full experience. Some people crush up peanuts and add that and a dash of cardamom to the yogurt. See below for another side dish.
There is also a really good recipe for rack of lamb:
No curry involved here. Simply wash the lamb and coat with egg and then coat with crushed up garlic parmesan croutons. Bake at 350 degrees until the meat separates from the bone. Serve with anything.
You can also garnish with sprigs of rosemary.
A great side dish for either of these is fried garbanzo beans. I usually use one can for two servings.
Pour a small amount of oil in the frying pan. Chop a small, sweet onion (Sometimes I use green onions or shallots. Shallots have a wonderful but STRONG flavor!), and put that into the pan. Then add the can of garbanzo beans and season with things like curry, cumin, seasoned salt, cinnamon, cardamom, cayenne, anything you want, really. I actually use ALL of these in small amounts at the same time. Fry until the onions are cooked and serve over rice.
