Lamb Chops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of barbecued or grilled lamb chops served on a bed of mashed potatoes with seasonal greens. The full recipe is presented here and I hope you enjoy this classic British version of: Lamb Chops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
LAMB CHOPS.
746. INGREDIENTS.—Loin of lamb, pepper and salt to taste.
Mode.—Trim off the flap from a fine loin of lamb, aid cut it into chops about 3/4 inch in thickness. Have ready a bright clear fire; lay the chops on a gridiron, and broil them of a nice pale brown, turning them when required. Season them with pepper and salt; serve very hot and quickly, and garnish with crisped parsley, or place them on mashed potatoes. Asparagus, spinach, or peas are the favourite accompaniments to lamb chops.
Time.—About 8 or 10 minutes. Average cost, 1s. per lb.
Sufficient.—Allow 2 chops to each person.
Seasonable from Easter to Michaelmas.
Modern Redaction
Ingredients:
1 loin of lamb
salt and freshly-ground black pepper, to taste
Method:
Trim off the fleshy flap from a loin of lamb then cut the remainder into chops about 2cm thick.
Place the chops either on a barbecue or under a grill and cook turning frequently until cooked through and nicely browned on the surface.
Season with salt and black pepper, sit on a bed of mashed potatoes, garnish with fried parsley and accompany with asparagus, spinach or peas.
