If you’re a vegetarian, look away now!  This post is not for you.  Despite one half-hearted 3 year attempt at curbing my appetite for the furry (NEVER become a vegetarian for a boyfriend…), I just can’t resist a deliciously carnivorous meal.  Lamb chops are hands down my favorite meat-and-potatoes affair.  I love the gamey flavor, the simplicity of preparation and the satisfaction of nibbling on those little bones – mmm, disturbing and delicious.  While they are a pretty simple thing to whip up, I realize many people don’t know how to properly cook the little buggers.  While there really isn’t a WRONG way to prepare them, simpler is generally better.  If you want to dress your lamb up in a little more than just salt and pepper, this recipe is for you.

Garlic and Rosemary Crusted Lamb Chops!
serves 4

Ingredients:

8 lamb loin chops (the ones that look like little t-bone steaks)
1 big handfull of fresh rosemary (about 1/4 c. chopped – can reduce if you don’t adore rosemary)
4 cloves garlic
1 Tbsp. coarse sea salt (or less – to taste)
2 tsp. fresh ground black pepper (or peppercorns if using a food processor)
2 Tbsp. olive oil

Preparation:

Let the lamb chops come to room temperature.  Take your rosemary and garlic cloves and coarsely chop them up – stems are okay too, just discard those that aren’t tender/easily chopped.

Get your food processor and throw everything except the oil in!

Alternatively, if you don’t have a food processor you can chop everything up very finely together and mix it in a bowl.  Turn on your food processor and pour in the oil until the mixture forms a chunky-ish paste – the consistency is really up to your personal taste.  Once it’s all hunky-dory, spread the mixture evenly on both sides of the lamb chops.  Let it sink in for about 20 minutes or so – this is a good time to start turning that grill on and heating it up on high.  Pour yourself a glass of wine and relax.

Alright, ready?  Over the high flames, sear your chops on each side about 2-3 minutes with the lid open for rare, adding about a minute per side if you want medium rare.  If you want anything else, don’t make lamb chops.  But seriously.  Put them on a plate and let rest under some foil about 8 minutes.  Serve with mashed potatoes and whatever veggie you want!

Wine:

Oh lamb, how delicious you are with wine.  Maybe that’s another reason I love lamb sooo much.  Any bold red will do – and since I don’t have my wine book with me, I’ll just have to put a pin in that for now.

Now go and impress your date with your delicious chops!

Meaty love,
Echo