Jimtex, it appears your wish has been heard. Sankum HAS been posting regularly; check out the link. Welcome to the forum, Sankum! So tell us about yourself a little. I'm finding, mostly on the Recipe Exchange, that what was always assumed to be spam type posts sometimes turn out to be interesting bloggers. Annie, I hereby nominate you (assuming you are at work) to test out all the questionable links to save our computers from risk! Recipe looks good, I would leave out the yogurt (kosher issues for us) and the green chilis. Interesting method of layering the rice and cooked meat to finish off the dish. I'm making port/pomegranate braised lamb shanks tomorrow night (requested repeat from DS #2, thud) but I love Persian/Indian so this may make it on next week's menu. Plus I found a good source of lamb in my neighborhood, w00t! Here is a link that might be useful: Sankum's posts

In the pic at the link below you see three different lamb chops. From top to bottom you have a loin chop, a chump chop (cut from the top of the leg), and a cutlet (a trimmed loin chop). Here is a pic of a chump chop. http://comps.fotosearch.com/comp/IGS/IGS614/lamb-chump-chop_~IS294-020.jpg Here is a pic of a shoulder chop: http://www.bonappetit.com/tipstools/ingredients/2008/04/lamb_shoulder Thick loin chops (and if they're lamb I'm a monkey's uncle - they're too dark for lamb! It's unusual to find those in Australia.) http://images.google.com.au/imgres?imgurl=http://sizzleonthegrill.com/blog/wp-content/uploads/2008/11/lambchopsseasonedtrayweb.jpg&imgrefurl=http://www.sizzleonthegrill.com/blog/2008/11/17/cb-cooks-old-school-style-lamb-chops-grilled-over-charcoal/&usg=__T8opJtIYdC2Pvgr2v0OFaet8mDY=&h=324&w=448&sz=59&hl=en&start=33&um=1&tbnid=HElZclDAamB-mM:&tbnh=92&tbnw=127&prev=/images%3Fq%3Daustralian%2Blamb%2Bchop%2Bcuts%26ndsp%3D20%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DN%26start%3D20%26um%3D1 This is how we mostly buy lamb loin chops: http://farm3.static.flickr.com/2013/2280938137_9ed597268c.jpg Lamb neck chops (usually used for stews etc, but the sweetest and tenderest meat on the animal. Once sold as dog's meat, now they're a choice cut called 'noisettes'! Noisettes may also be boneless loin chops rolled up and tied, as in this pic.) http://images.google.com.au/imgres?imgurl=http://www.clancysofchester.co.uk/lamb%2520neck%25203%2520disc.jpg&imgrefurl=http://www.clancysofchester.co.uk/lamb.html&usg=__FR0St0YJbFxyA6rjmHW3-GYfQnQ=&h=1232&w=1632&sz=583&hl=en&start=8&um=1&tbnid=Ddi2LciM2S6rVM:&tbnh=113&tbnw=150&prev=/images%3Fq%3Dlamb%2Bneck%2Bchop%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1 http://www.clancysofchester.co.uk/lamb%20neck%203%20disc.jpg Lamb flap: http://images.google.com.au/imgres?imgurl=http://www.vital.org.nz/barbeque/lambflapbench3.jpeg&imgrefurl=http://vital.org.nz/barbeque-lamb.html&usg=__eaKSJyGKAJmri6GuDfVWza3v29c=&h=325&w=395&sz=39&hl=en&start=5&um=1&tbnid=0o3Jg2_5iBL95M:&tbnh=102&tbnw=124&prev=/images%3Fq%3Dlamb%2Bflap%26hl%3Den%26client%3Dfirefox-a%26channel%3Ds%26rls%3Dorg.mozilla:en-GB:official%26sa%3DG%26um%3D1 Here is a link that might be useful: lamb chops

Here are my favs... by cut: Spice Rubbed Lamb Chops From Food Network Kitchens Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings User Rating: No Rating 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. *********************************************************** Roast Rack of Lamb Source: The Complete Meat Cookbook Serves 4 Rack of lamb is best eaten rare to medium. Remember that it should rest a bit before carving; this means there will be some carryover cooking after the rack is removed from the oven: the internal temperature will rise 5 to 10 degrees F. Be sure to remove the roast from the oven at 5 degrees F or so lower than the required doneness to compensate. For best results, always use an instant-read thermometer. Other necessary recipes: Herb and Bread Crumb Crust for Lamb RECIPE INGREDIENTS For Meat: One 7 or 8 bone rack of lamb, trimmed and frenched (1 to 1 1/4 pounds) Salt and freshly ground black pepper 1 to 2 tablespoons olive oil Fresh Herb Crust for Lamb (optional; see recipe) For Pan Sauce: (optional) 1 teaspoon minced garlic 1/2 cup red wine 1/2 cup lamb, beef, or chicken stock 1 teaspoon chopped fresh thyme or 1 teaspoon dried 1 teaspoon Dijon mustard 2 tablespoons butter (optional) Salt and freshly ground black pepper RECIPE METHOD FOR MEAT: Preheat the oven to 475 degrees F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. (If you don't have an ovenproof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack as is or apply a coating now. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet (or roasting pan). Roast the lamb in the middle of the oven for 15 to 20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12 to 15 minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving 3 to 4 chops per person. TO MAKE PAN SAUCE, if desired: Pour off any fat from the skillet or roasting pan, leaving any juices behind. Place the pan over medium heat and add the garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard until the sauce is smooth. If you'd like a richer sauce with a velvety texture, whisk in the optional butter. Season to taste with salt and pepper. Serve over the lamb. TESTING FOR DONENESS: Use an instant-read thermometer to determine doneness. Blood-rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium-rare: 130 to 140 degrees F Medium: 140 to 150 degrees F Recipes from The Complete Meat Cookbook. Copyright 1998 by Bruce Aidells and Dennis Kelly. Herb and Bread Crumb Crust for Lamb Source: The Complete Meat Cookbook Enough for an 8-bone rack of lamb Other necessary recipes: Roast Rack of Lamb RECIPE INGREDIENTS 1/2 cup fresh bread crumbs 2 teaspoons minced garlic 2 tablespoons chopped fresh rosemary, savory, thyme, or oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons Dijon mustard RECIPE METHOD Combine all the ingredients except the oil and mustard in a small bowl or blend in a food processor. Moisten the mixture by tossing in the olive oil. Spread the herbed crumbs in a shallow pan or on a deep platter. Once the rack is seared as directed, brush it all over with the mustard. Roll it in the bread crumb mixture so that it is well coated. Roast and serve as described in recipe for Roast Rack of Lamb. To make the crumb coating crispier, place the rack under a broiler for 1 to 2 minutes. ********************************************************** Greek Roasted Leg of Lamb (Gyros) Recipe courtesy Tyler Florence Recipe Summary Difficulty: Easy Yield: 10 servings User Rating: 1 head garlic, cloves peeled Kosher salt 2 bunches fresh oregano, leaves finely chopped 1 lemon, juiced 1 cup extra-virgin olive oil, plus more for searing Freshly ground black pepper 1 butterflied leg of lamb, about 4 pounds 10 large Pita bread 1 head butter lettuce 5 vine-ripe tomatoes, chopped Tzatziki, recipe follows Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers. Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcherÂs twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Wipe off the excess paste from the lamb so it wonÂt burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing. Cut off the butcherÂs twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki. Tzatziki (Yogurt And Cucumber Sauce): 3 cups plain yogurt 1 lemon, juiced 2 medium cucumbers, peeled, halved, seeded and diced 1 tablespoon finely chopped fresh mint leaves Kosher salt and freshly ground black pepper Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry. Yield: 4 cups Episode#: FO1D09 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

Thanks, Westelle, we love lamb (we had rack of lamb for Easter dinner) and this new recipe looks terrific.