American Garden sliced mushrooms, Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Great Value dry onion soup mix, Green Giant, Heinz 57 steak sauce, Hershey, Hodgkin’s Mill, Hunt's diced tomatoes, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, lamb, lamb rib chops, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red bell pepper, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, Tyson lamb rib chops, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I first tasted lamb chops in middle school. We had this cooking class and we were divided into groups. I was put into a group with no sense of food adventure so we had to do burgers. The worse thing was; we had to use frozen burgers instead of making them by hand because my groupmates were all lazy. The first group to do a live demo in front of the class had lamb chops as their recipe. I couldn’t exactly remember what they did because I was too busy grumbling on the sidelines. All I could remember was the delicious smell that wafted inside the room, making everyone hungry even if everyone just ate lunch.
I remember my Dad telling me once that lamb meat has that certain smell that isn’t very tempting. So I was surprised that it has “an aroma” instead of “the stink” that I was expecting. When I was offered a piece by the group, it also tasted very delicious. They just fried it; but it was really tender and moist. The flavor of the lamb was so distinguished that even with the seasoning, it stood out. This recipe that I found bakes the lamb meat instead of frying it. But even with different methods, the taste of the lamb still stands out.
Photo courtesy of Weeknight Gourmet. Recipe courtesy Mr. Food.
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