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Lamb Loin Chops

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Uploaded on Jul 21, 2010

Lamb loin chops are a prized cut of lamb noted for their tenderness and subtle flavor. They are great on the grill or roasted in the oven. The lamb was paired with scalloped potatoes and roasted red peppers with garlic in olive oil. Roasted Red Peppers in their own juices cooked in olive oil with garlic produces one of the most incredible, simple dishes on the planet. I was taught this dish in Spain where it is a common accompaniment to most all foods they enjoy. From fish to the boldest of meat, this dish is too simple not to at least try. I remember as a child being "treated," every once in a while, to scalloped potatoes from a boxed kit of freeze dried potatoes and a powdered cheese mix. Oh well, what did I know. I do know that homemade scalloped potatoes made with Gruyer cheese will leave you wanting this dish over and over again. The smell it produces in your house while cooking will have your mouth watering. Please note, I used a little scorched milk in the dish which was not shown in the video but was included in the list of ingredients at the beginning of the show. Please note, In this episode I marinated the lamb loins in buttermilk for 1 hour to draw any objectionable flavors from it in order to attempt to convince non lamb eaters to try it. Vinegar may also be used to achieve the same result. Fresh herbs and spices complement the lamb loin's tasty attributes and combine with what is left of the lambs natural flavor to create a heavenly taste sensation. I personally love lambs distinct flavor and prefer to eat it without marinating it in buttermilk or vinegar. One of the guests who didn't care for lamb opened up their senses and commented how smooth the lamb was in texture "similar to filet mignon." As for the flavor, they noted the flavor of the herbs and spices were good but that they still knew they were not eating beef. As for me, I loved it because I love lamb in any form. If this episode will help you try something you traditionally wouldn't eat, then it was a success. Otherwise, leave the lamb alone and try the same recipe without marinating it, you will love it!

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