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h2s
11-28-2012, 03:03 PM
Iron Kitchen: Parmesan Lamb
ŠEric Potratz, All Rights Reserved
Reprinted with Permission

268

Ingredients:

267


1 Pork chop
1/4 Cup parmesan cheese
4 Oz. olive oil
2 Cloves of garlic
1 Tsp. oregano
1 Tsp. thyme




Recipe Instructions:


266



Combine all ingredients into a zip loc container and let the marinade sit with the lamb for one hour
Pre-heat the oven to 325 degrees
Place the lamb with the marinade in a oven safe pan and cook for 15 minutes



265


Nutritional Facts:

Calories - 411
Fat - 16g
Carbohydrates - 1g
Fiber - 0g
Protein - 23g

O_RYAN_007
11-28-2012, 04:07 PM
Iron Kitchen: Parmesan Lamb
ŠEric Potratz, All Rights Reserved
Reprinted with Permission

268

Ingredients:

267


1 Pork chop
1/4 Cup parmesan cheese
4 Oz. olive oil
2 Cloves of garlic
1 Tsp. oregano
1 Tsp. thyme




Recipe Instructions:


266



Combine all ingredients into a zip loc container and let the marinade sit with the lamb for one hour
Pre-heat the oven to 325 degrees
I would add one step here for a better flavor/texture combo...
Add 1/2 tbsp Olive oil to a pan and bring to a high heat, then sear each side for about 45sec-1min each side. This braising technique will trap all the juices and flavors in the meat and keep it extremely moist.
Place the lamb with the marinade in a oven safe pan and cook for 15 minutes



265


Nutritional Facts:

Calories - 411
Fat - 16g
Carbohydrates - 1g
Fiber - 0g
Protein - 23g


I like to implore the braising method when making a large piece of meat in the over or for stew.

h2s
11-28-2012, 04:24 PM
I like to implore the braising method when making a large piece of meat in the over or for stew.

Me and the girl do as well. Being part greek, I am a big fan of braised lamb.

O_RYAN_007
11-29-2012, 09:10 AM
Me and the girl do as well. Being part greek, I am a big fan of braised lamb.

I also love to do this with deer when I make braised deer. It really locks in the flavors and the juices; it really helps to braise deer since it can become dry if cooked too long.