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Lamb chops w/Fingerling Potatoes and Gravy

Discussion in 'Off Topic' started by Trlsmn, Jul 31, 2011.

  1. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Nom. nom. nom...

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  2. rdb241

    rdb241 Puyallup Washington Gold Supporter Gold Supporter

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    When are you going to open your own dinner?
     
  3. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Restaurant work sucks! I have a lot of respect for people who work in the industry, it is hard fast paced work for very little reward.
     
  4. Trlsmn

    Trlsmn In Utero (Portland) Well-Known Member

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    Never tried the mint sauce. Is there a certian way you cook the lamb if you use mint sauce?

    I prepared these by rubbing in fresh garlic and lemon juice, salt, pepper, rosemary, lemon thyme, oregano (herb fresh from the garden) and letting them marinade for about 5 hours.

    Then I rubbed a little olive oil and placed them in a 200° oven until the center was 100° then removed and pan seared for 3 mins per side.

    I then removed them and made gravy from the left over juice.

    You could cut them with a fork!
     
  5. Smoke It

    Smoke It northwest New Member

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    Oh man you makin me hungry
     
  6. marty8587

    marty8587 NE Portland Active Member

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    I have a hard time walking by those pretty mini T-Bones at Costco. Your marinade sounds great. I do mine on an old cast iron hibachi.