October 31, 2004
Recipe: Loin Lamb Chops
What can I say -- these are the best. Pure luxury, and worth every penny. This recipe works well with other chops, but it's just not the same. You can often pick up a pretty decent loin chop at the supermarket, even, but don't buy them unless they're cut at least an inch thick. The key to not breaking the bank is not thinking you're going to buy a half pound of meat per person. My belle and I usually make due with one chop each, weighing in at 1/4 lb per. We like to eat them with winter squash (I buy it frozen in the supermarket) and a little salad (mesclun is nice). Oh yes, and mint sauce. This I learned from my dad; not mint jelly (though if you prefer it, be my guest), but vinegary mint sauce. You can buy it, or I have a recipe below, which I worked up in a pinch one Christmas.
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2 loin lamb chops
1 large clove garlic, crushed
2 sprigs rosemary, dried is fine
1 Tablespoon olive oil
1 Tablespoon butter
Heat the oil in a small saucepan over medium high heat. Rub the chops with the crushed garlic, season generously with salt and pepper, and tie them around with a piece of string to keep the "tail" tucked in. By now the pan should be hot, so toss in the garlic and rosemary, tilting the pan so the oil sizzles all around them; this will infuse their flavor into the oil. When the garlic starts to brown, add the chops to the pan, along with the butter, and turn the heat down to medium. While the chops cook, tilt the pan and use a large spoon to baste the chops with the oil and melted butter. Baste continuously for 2-3 minutes on one side, flip the chops, and baste for another 2-3 minutes on the other (this is for medium rare -- adjust times up if desired). Turn the heat down if the oil starts to smoke, and remove the garlic if it starts to burn. When they're finished cooking, remove the chops from the pan and let them rest for 2-3 minutes. Serve and eat. Use your hands if necessary.
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Mint Sauce
(makes enough for a while -- keeps well in the fridge)
1/2 cup rice wine vinegar
1/4 cup sugar
1/2 bunch of mint, shredded
Heat the vinegar and sugar in a small saucepan until sugar is dissolved. Add mint and let cool. Store in a glass jar or bottle.
Posted by Sam at October 31, 2004 07:03 PM