MORTON’S SHARES RECIPE FOR MOUTHWATERING LAMB CHOPS
FOR CHEFS AT HOME
LAS VEGAS (March 4,
2008) – Morton’s The Steakhouse in Las Vegas is best known for serving USDA
prime beef, but guests can satisfy their taste for a traditional Easter classic
by ordering Morton’s Domestic Double Rib Lamb Chops.
“There’s no question that lamb chops
are very popular during the Easter season,” said Morton’s Executive Chef Lee
Rizzo. “Lamb chops are best when they’re
fresh and simply prepared, which also makes them an ideal entrée to serve at
home when you can’t dine at Morton’s.”
Rizzo offers these tips for
preparing lamb chops at home:
- Use double-cut loin lamb chops, like
Morton’s does, because they’re thick and juicy.
- Look for good marbling in the eye (the
thick part of the meat).
- There should be about 1/8 of an inch
of white fat on the outside of the lamb chop and the fat should be firm
and smooth.
- Morton’s features American lamb on its
menu, but lamb from New Zealand
and Australia
is also very good.
- The lamb chops should be frenched,
which means the meat should be trimmed about 1/2 –inch from the eye of the
meat to the end of the bone. Most
butchers will do this for you.
To reserve your table for Easter dinner at
Morton’s on Sunday, March 23, call (702) 893-0703 or visit Morton’s online at www.mortons.com. Morton’s serves Easter dinner from 5 p.m. until 10
p.m. Morton’s is located at 400 East Flamingo Road
in Las Vegas.
If you’re unable to visit
Morton’s for Easter dinner – or you’re in the mood to play chef at home – here’s a
delicious, easy-to-prepare recipe for Lamb Chops with Baked Apples from Morton’s Steak Bible, which was co-written
by Morton’s co-founder Klaus Fritsch.
LAMB CHOPS WITH BAKED APPLES
Serves 6
Ingredients:
3 firm, tart red apples, such as Red Delicious
3 tablespoons unsalted butter
12 6-ounce, double-cut loin lamb chops, each 1 to 1 ½ inches thick
2 ¼ teaspoons seasoned salt
Vegetable oil cooking spray
¼ cup mint jelly
Steps:
- Preheat oven to 450 degrees F.
- Cut the apples in half from top to
bottom. Remove the stems and spoon
out the cores. Cut off a thin slice
from the rounded side of each half so that the apple halves lay flat. Transfer the apples, core side up, to a
baking sheet.
- Place 1 ½ teaspoons of butter in the
center of each apple half. Bake uncovered
for 15 to 25 minutes, depending on the firmness of the apples, until they
begin to soften. Remove the apples
from the oven and set aside, covered with aluminum foil. (If you bake apples ahead of time,
reheat them in a 450 degrees F. oven for 3 to 4 minutes, or until heated
through.)
- Remove lamb chops from the
refrigerator 30 to 60 minutes before cooking. Lightly season both sides of the chops
with seasoned salt.
- Preheat the broiler and position a
rack 4 inches from the heating element.
- Broil the lamb chops for 4 to 5
minutes per side for rare; 5 to 6 minutes per side for medium-rare; or
until the desired degree of doneness.
- Spoon 2 teaspoons of mint jelly into
the center of each warm apple half and serve the apples alongside the lamb
chops, two chops per serving.
