Lamb Chops for two
We've become addicted to Jacques Pepins' Grilled Leg of Lamb Robert, and today Mr. Shallots found lamp chops on sale. In a (very, very) rare burst of gastronomic stepping outside his comfort zone, he bought them.
So, how to I cook them to convince him that he "did good"?
(Recipes with spinach need not apply, for him.)
Marinate them in olive oil, vermouth, crushed capers, lemon juice,lemon zest, minced garlic, minced mint, pepper flakes, salt and pepper overnight. Grill rare and serve with an aioli of Flat leaf parsley, olive oil, mint,grilled red peppers, horse radish, salt and pepper.
Or put a little rub on them and grill them or cast iron skillet them. Serve with white beans sauted with a little pancetta and sage/garlic and some stock...crush some of the beans to make them creamy and don't follow any of the white bean 'recipes' - just go with pork fat, sage and garlic with chicken stock - used canned beans its great.
is it a rack - or individual lamb chops?
if individual chops - i agree with the marinade (though i'm a bit more limited - salt, fresh ground pepper, minced garlic, chopped mint and rosemary, some oil to bind) - marinate overnight or for a few hours. grill on v. hot pan (or broil) each chop for about 3-4 minutes per side (just to rare) and enjoy.
if a rack - same marinade, but you need to pan fry both sides for about 5 minutes each and then put in oven for about 30 minutes. there are some standard temperatures and internal temperature guides online.
What kind of chops? Rib? Loin? Are they pretty thick?
Salt & Pepper the chops. Grill or sear in a pan on high heat for nice crust outside, medium rare to rare inside.
Serve with a sauce made of 1/2 cup plain yogurt, 2tsp lemon juice, 1 clove chopped garlic, 1/4 cup fresh mint leaves minced, salt and pepper to taste.
I'm simple with my lamb chops, either grill or pan fry them. I like to use a cast iron skillet and liberally salt and pepper the chops and cook till medium rare. Then while they rest, add finely chopped shallots to the pan, deglaze with something, water, chicken stock, wine, etc to remove all the charred bits and get a thin sauce. Then add some parsley and ladle over the chops.
Go greek: rub them with garlic, cumin, oregano, salt and pepper. Squeeze a lemon on them and let them sit a few hours or ovenight. Toss on the grill and cook to desired temp(med rare for me, well done for the greek oldtimers like my parents...)
re: Janet from Richmond
Thank you all so much. I think the Greek seasoning will resonate well with Mr Shallots. I found a little fresh mint out back yesterday, under some heavy leaf cover.
Queen B may have given me a lead on reproducing one of the best meals I ever had in Europe, in Tarrogona Spain. Lamb Chops but not with the usual garlic mayonnaise like sauce so common in Catalonia, but one that really tasted good to my mayo-hesitant tastes.
Simply. Grill or fry.
Let Mr S taste the wonder that is a perfectly "cooked to pink" lamb chop. There is probably no finer food on this planet.
The lamb that regularly sits on Harters plate travels no more than 100 miles from where it lived and died.