446. Lamb Chops

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Yield: 8.0 chops
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (6)

For the lamb chops

a fine loin of lamb with the kidney in it ↝ Lamb, ground, raw [Lamb, Veal, and Game Products]
two chops from the chump
a teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter of that quantity of pepper ↝ Spices, pepper, black [Spices and Herbs]

For serving

fried parsley ↝ Parsley, raw [Not included in a food category]
nice mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (7)

Select a fine loin of lamb with the kidney in it, trim off the flap.
With a very sharp knife cut your chops from half to three quarters of an inch in thickness, cutting about eight chops from the loin, three of which should have a piece of the kidney attached.
Cut two chops from the chump.
Lay three of them upon a gridiron over a rather brisk but very clear fire, and when just warmed through, season upon each side with a teaspoonful of salt, and a quarter of that quantity of pepper.
Broil of a nice yellow color.
Serve with fried parsley over if convenient.
Or lay some nice mashed potatoes upon your dish, and serve the chops upon it.

Original Text

446. Lamb Chops.—Select a fine loin of lamb with the kidney in it, trim off the flap, and with a very sharp knife cut your chops from half to three quarters of an inch in thickness, cutting about eight chops from the loin, three of which should have a piece of the kidney attached. I also cut two chops from the chump, which are very excellent eating, although clumsier in shape. Lay three of them upon a gridiron over a rather brisk but very clear fire, for if smoky it would entirely spoil the look and flavor of the lamb; and when just warmed through, season upon each side with a teaspoonful of salt, and a quarter of that quantity of pepper; broil of a nice yellow color, and serve with fried parsley over if convenient. Or lay some nice mashed potatoes upon your dish, and serve the chops upon it.

Notes

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