lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, April 29, 2011

Herb Roasted Lamb Chops

Herb Roasted Lamb ChopsI have always had ham on Easter, but this year I was ready for a change. I had company coming into town the day after Easter and I need something simpler for dinner that didn't produce a mountain of leftovers. Lamb was on sale, so I decided to give it a shot. It was the first time I have ever cooked lamb and it certainly won't be the last. Miss F gobbled it right up. She liked it so much that she was even happy to eat a green bean or two. I got to use my fresh herbs from the front stoop again, which just thrills me. They have already paid for themselves ten-fold.
Herb Roasted Lamb Chops

2 large garlic cloves, pressed
1 teaspoon fresh thyme leaves, lightly crushed
1 teaspoon fresh rosemary leaves, lightly crushed
½ teaspoon coarse kosher salt
2 teaspoons extra-virgin olive oil, divided
2 1¼ inch thick lamb loin chops

Mix first 4 ingredients and 1 teaspoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Preheat oven to 400 degrees. Heat remaining olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Adapted from Bon Appetit
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1 comment:

Piotr LA said...

Your articles are always at the highest level.
one night

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