I really enjoy lamb, but even tho all of England and Ireland (and the Falklands) are crawling with sheep, it still seems to be rather expensive state-side. Luckily this week lamb chops were affordable, so we got to treat ourselves.
Here's a simple rundown of our Lavender-Rosemary Lamb Chop Dinner.
Well, they are.
I believe I got 1 1/2 inch thick chops, so bear that in mind if you buy thinner ones, they might not need as much cooking time.
Pat your chops dry and season them with salt & pepper to taste. (Tho not too much salt. See below.)
Then I heat some oil (evoo) in a skillet and crush some dried rosemary into it, as well as two cracked cloves of garlic so they infuse the oil. Once the oil is rippling, I remove the garlic cloves and put the chops in, seasoned-side down, and let them brown for about 4 minutes.
Lavender Rosemary Salt that my sister-in-law gave me for Christmas. It's a really nice way to finish the dish and make things a little different. (No I am not paid to endorse their salts. I just like a lot of them. I've tried their Bloody Mary Salt as well and it's fantastic on eggs.)
Mike is very hard to cook for in some ways, he's very easy to please in others. Tiny tender baby peas and some über juicy lamb chops were a perfect meal.