Broiled lamb arm chops

I know I’ve said it before, and I should say it again to remind myself, but I really shouldn’t buy lamb arm chops. The ones we got this time weren’t very fatty, but there just isn’t a lot of meat on them, and one of them, the center bone was huge. But at least they tasted good!

Broiled lamb arm chops
I served this with risotto that was less than average, so I won’t bother sharing that with you. About half way through making the risotto, I ‘marinated’ the arm chops, and then popped them in the broiler towards the end when the risotto was almost done.

1. Combine in a small bowl: 1/4 cup olive oil, 1 T lemon juice, a few shaves of pepper, some estimation of 1/4 t salt, 1/2 t rosemary, and one clove of minced garlic. Honestly, I didn’t measure the salt, pepper or rosemary. I just went with what looked right. Mix these all together well.
2. Place two arm chops on a plate and slather with the oil mixture. Smear the chops around to cover well. Let them sit while you continue cooking whatever else you might be making. Every few minutes, smear the chops around and flip them over. This was my attempt to marinate them at least a little.
3. Turn on your oven to broil. Mine only has off or on, and you can only put the rack at one height. So if you have other variables, you’ll need to figure it out for yourself.
4. When the broiler is hot, and you’re ready, line a small broiler safe baking pan with aluminum foil, and place the arm chops on that. Pour any remaining marinade over the chops.
5. Broil for 5 minutes. Smear around and flip them, and broil for another 5 minutes.
6. Eat.

You’ll want to cook them a bit longer (or shorter) depending on thickness of the cut, how well done you like your meat, and how fully thawed out the chops are. Mine were still a little frozen-ish in the middle. They were about 1″ thick. And we’re not afraid of medium cooked meat. So ours came out pink, and slightly more pink near the bone. Tasty. Easy. And quick. I love broiling meat.

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