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.
simplest mise en place ever
Get your food processor and throw everything except the oil in!
everybody in the pool!
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!
plate of AWESOME
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
