Iron Kitchen: Parmesan Lamb

Iron Kitchen: Parmesan Lamb
©Eric Potratz, All Rights Reserved
Reprinted with Permission

Attachment 268

Ingredients:

Attachment 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:

Attachment 266

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

Attachment 265

Nutritional Facts:

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

Quote:

---

Originally Posted by h2s

Iron Kitchen: Parmesan Lamb
©Eric Potratz, All Rights Reserved
Reprinted with Permission

Attachment 268

Ingredients:

Attachment 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:

Attachment 266

1. Combine all ingredients into a zip loc container and let the marinade sit with the lamb for one hour
2. 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.
3. Place the lamb with the marinade in a oven safe pan and cook for 15 minutes

Attachment 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.

Quote:

---

Originally Posted by O_RYAN_007

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.

Quote:

---

Originally Posted by h2s

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.