prfsnl_gmr wrote:
I have made this before....It is great. Thank you for reminding me that I need to make it again soon. (You might also want to try it with kale sometime. In my experience, that leaf maintains its texture a little better through the long cooking process.)
Last night I cooked some lamb loin chops, and I was very satisfied with the result. I washed and patted between .75 lb. to 1 lb. of bone-in lamb loin chops, and I used a mortar and pastle to grind two garlic cloves, 1 tsp. salt, 2 tbsp. fresh rosemary, and 1 tbsp. fresh lemon zest into a past. I mixed the paste with 2 tbsp. oliv oil and rubbed the mixture on the loin chops. It let it sit at room temperature for about 30 minutes, before cooking the chops on a heated and well-oiled cast iron griddle pan. I cooked the chops for 5 minutes at medium high on each side (10 minutes total) before placing the chops on a plate and covering them with foil. I let the chops sit covered for about 5 minutes before serving them with their juices.
The recipe did not yield a tremendous amout of meat, but it was incredibly easy and incredibly satisfying. The lemon zest in the marinade/rub really piqued the flavor, and I will definitely be making it again.
I used a recipe from Cook's Illustrated for the soup, the same guys and gals that host America's Test Kitchen on PBS (I'm a self confessed PBS and NPR junkie).
The chops sound pretty good. Might I make a suggestion:
Substitute the garlic with one shallot. Garlic and lamb go together like lamb and rosemary, but shallots won't over power the taste of the lamb. Speaking of rosemary, half that and add about 1 tsp. of fresh marjoram. Again, you want to taste the lamb.
When it comes to lamb chops, I go easy on the salt and heavy on cracked black pepper. I also like to cook them in a cast iron skillet or griddle pan on high heat for around three minutes per side, and tent them and rest them as ewe also do.
