Tag Archives: Lamb

Perfect Lamb Chops

I’ve kept you waiting far too long for this post. I apologize for that – because  these lamb chops are delicious. So delicious, in fact, that the reason for the delay is that it just seems as though when these are prepared, rarely do they sit around long enough for the camera to have a moment with them. The food blogger part of me just gives in, allowing the food lover part of me to say “Go ahead, just dig in.” And so we do. And we relish every last bite.

But I promised you before that I’d share, because I can’t keep good things like this to myself. That would be really mean. I don’t like being mean.

So here it is – a simple way to prepare lamb chops perfectly every time. It doesn’t take long, and it takes very few ingredients. Just my kind of perfect.

These chops pair well with a wide variety of things. I’m partial to sweet potatoes, both baked and mashed (with a bit of fresh rosemary folded in). I also love a good risotto. This time around, I made a lighter, fresher risotto recipe I found at What’s For Lunch, Honey that bursts with lemon and fresh herbs (I used parsley, rosemary, lemon thyme, and sage), simply omitting the dairy and substituting olive oil. Divine – and a wonderful way to relax and escape from the busyness of life, even if only for a moment.

I won’t keep you waiting any longer for the chops.

Perfect Lamb Chops

1 – 1 1/2 lb lamb chops, bone-in (any variety)

Salt and pepper to taste

1 t chopped fresh herbs (I used lemon thyme, but rosemary and sage also work well)

Preheat the oven to 400 degrees. Heat a large, oven-proof heavy skillet (I use my Lodge cast iron skillet - probably the most useful tool in my kitchen.) to medium-high heat. You can add a touch of oil of you feel it needs it – my skillet doesn’t. Pat the chops dry with paper towels and season with salt, pepper, and chopped herbs, pressing into the meat. When the skillet is hot, add the chops. Allow to sear, undisturbed, for about 2 minutes, or until browned. Flip to the other side, and sear for a minute, and then place skillet with the chops into the oven. Bake for 5-6 minutes, depending on the thickness of your chops for medium rare. (Mine were nearly an inch thick) Remove from oven and remove chops from pan. Allow to rest for 3-4 minutes. Serve.

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Filed under Dairy-Free, Gluten-Free, Healthy Meals, Lamb, Main Dishes, Quick and Easy

Roasted Lamb with Anchovies and Garlic

food-0121Texas doesn’t get fall weather…we have hot, not-quite-so-hot, and then all of a sudden it gets chilly for a day or two. I keep waiting for those chilly days to stick around, and we’re not quite there yet. Alas, I felt I would get more into the fall mood if I roasted some lamb and had a glass of cabernet. This recipe is adapted from Gourmet magazine. I think it’s a wonderful, savory way to enjoy a lamb roast. I served it alongside some baked acorn squash and steamed asparagus. Tasty eats indeed! Chilly weather or not, it’s fall at my house!

6-7 garlic cloves, minced

12 canned anchovy fillets, drained and patted dry

¼ c olive oil

2 ½ T fresh rosemary, chopped

4-5 lb boneless leg of lamb, tied

2 t salt

¾ t freshly ground black pepper

 

Marinate:

Mash the garlic and anchovies into a paste, then stir together with olive oil and rosemary. Pat lamb dry and rub marinade all over the surface of the lamb, pushing the marinade into the meat as much as possible. Marinate lamb, loosely covered, at room temperature for an hour. (you can marinate for up to six hours, refrigerated. Just bring lamb out to bring up to room temperature one hour before you plan to cook it.)

 

Roast:

Preheat oven to 400 degrees. Sprinkle lamb all over with salt and pepper, and then roast in a roasting pan with rack until a meat thermometer registers 125 degrees for medium rare, 1 ¼ to 1 ½ hours. Let stand 20 minutes before slicing.

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Filed under Dairy-Free, Gluten-Free, Healthy Meals, Lamb, Main Dishes