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Community => Butchering, Cooking, Recipes => Topic started by: bishop311 on May 01, 2017, 05:59:48 AM

Title: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: bishop311 on May 01, 2017, 05:59:48 AM: I did this last night. Lamb gigot chops rubbed with olive oil, cracked black pepper, salt, Egyptian basil and garlic and then seared on high heat, served with flash sauteed cherry tomatoes and Kalamata olives.

Darned good eats right there!!
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: NW SURVEYOR on May 01, 2017, 06:32:42 AM: That looks fantastic!
I just had breakfast and now yopu made me hungry again.
Darn You!
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: pianoman9701 on May 01, 2017, 07:00:23 AM: Awesome looking plate. :tup:
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: bishop311 on May 01, 2017, 09:12:23 AM: Thanks folks! It was delicious -- I can't wait to score more of these gigot chops. Imported from Iceland. :drool: :drool: :drool:
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: elkboy on May 01, 2017, 09:33:22 AM: Drooling on keyboard. It's like when Piano posts his plating pics.

I'm going to try this with some young whitetail chops. Thanks for sharing, bishop311! If you have any more specific recipe directions, let me know, if you have time.
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: bishop311 on May 01, 2017, 10:24:39 AM: Quote from: elkboy on May 01, 2017, 09:33:22 AM
Drooling on keyboard. It's like when Piano posts his plating pics.

I'm going to try this with some young whitetail chops. Thanks for sharing, bishop311! If you have any more specific recipe directions, let me know, if you have time.

Thanks! I'd treat those whitetail chops just like lamb chops since lamb, when overcooked, dries out and gets tough just like venison does.

I'd sprinkle both sides of your chops with salt, pepper, a touch of onion powder, a touch of garlic powder and even some finely minced fresh garlic, then hit it with some dried Egyptian basil (you can get it from the more uppity places like Whole Foods, etc. -- it has a nice peppery finish to it) and then some good olive oil on each side of your chops and then massage those babies like the were rich tourists in Thailand -- work all the oil and spices in. Then, pop them in a covered container and let them marinate for at least a couple of hours.

To cook, heat up a pan to medium heat, then add a couple 2 or 3 of tbsp of olive oil and pop those suckers on the pan, being careful not to overcook them on each side. When done to your liking, set the chops aside, give your pan a quick wipe-out with a paper towel to get rid of the burned bits, return the pan to medium heat and then throw in 2 more tbsp of olive oil, 1 cup of cherry tomatoes (sliced in half) and a cup of Kalamata olives (also sliced in half) and saute them for only one minute. Serve your chops on a plate with the sauteed tomatoes and olives on top. That would be crazy delicious man!! Hope you enjoy... and post pics! :tup:
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: elkboy on May 01, 2017, 10:49:30 AM: Awesome, thanks, Bishop! Can't wait to try this!

You sure work some evocative imagery into your recipes... :chuckle:
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: bishop311 on May 01, 2017, 10:59:52 AM: Quote from: elkboy on May 01, 2017, 10:49:30 AM
You sure work some evocative imagery into your recipes... :chuckle:

:chuckle: :chuckle: :chuckle:
Title: Re: Seared Lamb Gigot Chops in Kalamata Olives and Tomato
Post by: KillerBeee on May 01, 2017, 11:56:59 AM: Nice!