Nancy
Well-known member
For two people.
2 packages lamb blade chops.
I further butcher them when I get them home. I cut off each chunk of lamb and then cut out the bones and gristle, skin off all the tendons and sinewy tissue. What's left will be small pieces but will be very tender.
This also can work for chuck steak or chuck tenders.
Put into a bowl and add 3 Tablespoons of East Shore Garlic and Pepper Dipping Mustard (low sodium), available from the Healthy Heart Market. Add additional garlic powder to taste, 2 Tablespoons corn oil, 1/2 teaspoon rosemary, 2 teasoons lemon juice.
Let marinate in the fridge for several hours.
Saute lamb 2 Tablespoons of no salt butter, until the meat browns and the mustard marinade is quite reduced and thick.
Serve with wild rice pilaf or baked potatoes and whatever veggies you like
2 packages lamb blade chops.
I further butcher them when I get them home. I cut off each chunk of lamb and then cut out the bones and gristle, skin off all the tendons and sinewy tissue. What's left will be small pieces but will be very tender.
This also can work for chuck steak or chuck tenders.
Put into a bowl and add 3 Tablespoons of East Shore Garlic and Pepper Dipping Mustard (low sodium), available from the Healthy Heart Market. Add additional garlic powder to taste, 2 Tablespoons corn oil, 1/2 teaspoon rosemary, 2 teasoons lemon juice.
Let marinate in the fridge for several hours.
Saute lamb 2 Tablespoons of no salt butter, until the meat browns and the mustard marinade is quite reduced and thick.
Serve with wild rice pilaf or baked potatoes and whatever veggies you like
