Post by Stormdevil on Jan 15, 2007 10:56:28 GMT -6
This recipe comes from my Mom and was served to me back as a child. The name is credited to a cousin of mine who excalimed,"Hey dude, these are better than any of the lamb chops I've had at the downtown restaurants!".
INGREDIENTS:
Olive Oil or Pam
3 Lamb Shoulder Chops---1/2 inch thick
4 teaspoons paprika
1 teaspoon black pepper
1 teaspoon garlic salt*
1/4 cup white vinegar
1/2 cup water
METHOD:
Heat oil in pan and brown the chops on both sides.
While chops are browning, mix the remaining ingredients together. When chops are brown, pour sauce over chops and simmer, covered, for 30 minutes....turning once during cooking.
Serve with sauce spooned over chops.
*--or use 1/2 teaspoon garlic salt and 1/2 teaspoon garlic powder.
----Try 1/4 cup of beer and a 1/4 cup of water instead of a 1/2 cup water
----The sauce is delicious spooned over mashed potatoes.
----You cannot make the sauce seperately from the chops.....without the lamb fat it tastes terrible.
INGREDIENTS:
Olive Oil or Pam
3 Lamb Shoulder Chops---1/2 inch thick
4 teaspoons paprika
1 teaspoon black pepper
1 teaspoon garlic salt*
1/4 cup white vinegar
1/2 cup water
METHOD:
Heat oil in pan and brown the chops on both sides.
While chops are browning, mix the remaining ingredients together. When chops are brown, pour sauce over chops and simmer, covered, for 30 minutes....turning once during cooking.
Serve with sauce spooned over chops.
*--or use 1/2 teaspoon garlic salt and 1/2 teaspoon garlic powder.
----Try 1/4 cup of beer and a 1/4 cup of water instead of a 1/2 cup water
----The sauce is delicious spooned over mashed potatoes.
----You cannot make the sauce seperately from the chops.....without the lamb fat it tastes terrible.