Different Ways to Prepare Lamb Chops
In view of our recent lack of articles, we thought perhaps we should rename this column "Occasional Cooking on the Coast". However, now that the conference we've been planning for the past year is over, things should get back to normal. After making hundreds of appetizers, we still feel there is a need for a cookbook that highlights appetizers which can be made ahead of time and frozen for later use. During the next few weeks, we will share more of the recipes we used to entertain 70 people at a cocktail party.
Meanwhile, since spring is here, we've been trying out some new lamb chop recipes. In addition to our long-standing favorite, grilled lamb chops with basil butter, we have been experimenting with some other ideas. Once we discovered that Frank and George in the meat department (Seaside Farms Piggly Wiggly) were willing to aid our efforts by cutting lamb chops in various thicknesses, we worked to refine a couple of new recipes. Having the chops cut one-third to one-half inch thick is a pre-requisite for the first two recipes.
