Posted by Tim Vidra / Sunday, May 8, 2011
Sunday Supper: Simple Lamb Chops
With fresh herbs in the garden nothing can be easier than lamb chops. First you must remove the "fat back" off of the rack. If you have not done this before here is a quick video tutorial over at eHow.com.
- Cut the rack in half.
- Sprinkle with salt, pepper, chopped rosemary, and chopped thyme to lightly coat.
- Heat olive oil in a cast iron pan toss in 4-5 whole peeled garlic cloves.
- When garlic starts to sizzle add chops fat side down and sear all sides with a hot pan this should take no longer than 5-7 minutes total.
- Remove pan - from stove and insert in a 400 degree oven that is at temperature for again 5-7 minutes for medium rare.
- Remove - let rest 5 minutes cut into individual chops and for this dish I served it over cheese grits.
A great way to use fresh herbs from your garden to make quite an elegant meal. The rosemary, thyme, and garlic fill the house with wonderful aromas and any left over grits can be reheated and served in the morning.
Do you have a favorite recipe for lamb or do you just shy away from this cut all together?
E.A.T. local E.A.T. well