How to Cook Lamb Chopsticks – The Right Way
How to cook lamb without breaking your neck is the question of every kitchen for a serious cook. This cuts is very tender with that crispy brown layer of fat around its eyes. Marinading the lamb for a small amount of olive, lemon, spice, oregano and olive oil really takes those lamb cutlets to the next level. It brings out the best of the flavor and tenderizes it even more.
How to cook lamb cutlets in the air fryer is one question that came to my mind while making an appearance on a friend’s web cast. She asked me if I knew how to do it. I took a deep breath before responding and letting her know she was welcome to ask me whatever she wanted. I used my common sense approach and let her have as many questions as she wanted and not worry about being able to cook them in her new air fryer as we were going to try out the recipes.
I first started cooking out of the cast iron skillet I had in my kitchen and used Rosemary, garlic, onion, celery, pepper, salt and pepper to marinate the lamb. I found that by cooking the marinades separately, each item would come out a little different and most likely smell differently. I added the olive oil to the mix and turned the stove off. The aroma was intoxicating and I knew that if I kept it going she would bring the best lamb cutlets home from the grocery store.The day arrived for the cast iron skillet to go to work
I put the marinades in together along with the ingredients I had already bought for the lamb cutlets. I also putLamb
How to Cook Lamb Chopsticks
some of the other ingredients I normally use together for the recipes in the vegetable casserole. My first time cooking with the freshly marinated ingredients was exciting but I knew it was going to be a challenge to keep it all together, so I used the crisscross pattern to keep everything tight. The lamb came out moist and I seasoned it with salt and pepper before putting it in the oven to cook on the lowest temperature.
As it sat there waiting for the final seasoning, the door bell rang and I quickly went to retrieve the vegetables and put the sliced lamb on the counter. When I opened the door again, a cloud of steam rose up from the base of the meat and the aroma was amazing. I didn’t have any lemon or oregano to use so I decided to season it with a little salt and pepper. It was delicious! The crust had a crisp, clean taste that was perfect for fall and the lamb was so tender it melted in my mouth.
The next time I made lamb cuts for an appetizer
I decided to make Greek oregano and parsley mix. I found the spices I needed online and they were very inexpensive. These two ingredients were enough to spice up any salad or stew. If you are looking for a healthier appetizer to serve at a buffet or gathering, you can use a mixture of the other ingredients I listed just to extend the flavor. You don’t have to use too much of each to make it a tasty treat. You’ll want to experiment and see what combinations give you the best results.
If you’re looking for a way to make lamb cutlets the right way, you can also substitute the olive oil for some vegetable oil or almond or sesame oil. It is really up to you and depends on your tastes. But it’s important you choose high quality ingredients to ensure you have high quality cuts. I would suggest buying extra virgin olive oil and Greek oregano to start with because while you will probably use these two ingredients again, they will last longer and stay fresher longer than the supermarket versions.
If you’re looking for a quick and easy dinner, I recommend cooking lamb chops either this summer or this spring. They will be filling and delicious and can be cooked in many different ways. You can make Greek oregano and parsley a season to begin with and then add your desired flavors to create your own lamb cravings. Make sure to try your hand at cooking lamb and get as creative as you can!