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-> Recipe Collection
-> Yom Tov Dishes & Menus
Rosemarie
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 Wed, Oct 19 2011, 12:37 am
I have a pack of small lamb chops that I would like to cook for yom tov. I will probably serve them shemini atzeres by day, so I want to cook them tomorrow and rewarm them before the seuda, as I probably will only have my hotplate on. Any recipes that will taste good, and not be dried out or tough? (no weird ingredients please)
Thanks a ton!
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ra_mom
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Wed, Oct 19 2011, 12:45 am
I would either make it fresh.
or marinate in garlic, olive oil and coarse salt overnight, then cook gently with sauteed onions and water to almost but not quite cover. and reheat on hotplate
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Rosemarie
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Wed, Oct 19 2011, 12:58 am
| ra_mom wrote: | I would either make it fresh.
or marinate in garlic, olive oil and coarse salt overnight, then cook gently with sauteed onions and water to almost but not quite cover. and reheat on hotplate |
Sounds good! cook for how long? Can I use regular salt or should I call my husband to bring me home some coarse salt?
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ra_mom
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Wed, Oct 19 2011, 1:05 am
| Rosemarie wrote: | | ra_mom wrote: | I would either make it fresh.
or marinate in garlic, olive oil and coarse salt overnight, then cook gently with sauteed onions and water to almost but not quite cover. and reheat on hotplate |
Sounds good! cook for how long? Can I use regular salt or should I call my husband to bring me home some coarse salt? | Don't cook it too long. Especially if reheating on YT.
For 1 lb., I would place the marinated meat over sauteed onions on a teeny tiny flame, with no liquid, and allow it to just change color, but not actually brown the meat, for 30 minutes. Then add water to almost cover. Bring to a boil. Lower heat, and simmer another 30 minutes.
(for 2 lbs., double the cooking times.)
You can use regular salt.
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Rosemarie
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Wed, Oct 19 2011, 2:00 am
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Thanks a million! going to put it up to marinate right now.
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