Earlier this year we made a freezer order and for fun we ordered one pack of lamb chops, this week I decided I was going to try it!
So I found this recipe on Food network's website. The only thing I changed (and I wouldn't change it next time) is that I forgot to buy fresh rosemary, so I used dry. It was good, but like I said with fresh rosemary it probably would be better. I also left for 3 minutes on each side and I probably would leave them a little longer, like 4 minutes maybe even 5 next time. I only had four chops but I didn't change the amounts at all.
I served these with cucumbers and garlic mashed potatoes. I used the left over from the garlic butter I had made the other day for my cheesy garlic bread, and I always make it with milk (or cream if I have some on hand) to make them creamier.
All in all I think I wanted to try this to be able to impress my next guests, but I'm not sure. I think I know why we don't eat lamb (not only because when you think that you are eating a baby sheep is very sad) but I figured that we both are not big fans of the taste of lamb.
So if you are gutsy, go ahead and try these!
Ingredients
16 small lamb chops (2 to 3 ounces each)
2 tablespoons extra virgin olive oil (30 ml)
3 cloves garlic, minced
2 tablespoons fresh rosemary, chopped (30 ml)
1 teaspoon coarse salt (5 ml)
Sprig of rosemary for garnish
Directions
In a medium bowl, mix 1 tbsp. of olive oil, garlic, rosemary and salt. Place the lamb chops in the bowl and rub them until they are well coated in the rosemary garlic mixture.
Preheat oven on broil setting to 500 F. Grease a non-stick cookie sheet with remaining olive oil. Arrange lamb chops on the cookie sheet and place it on top rack under the broiler cook for 2 to 2 1/2 minutes on each side. Once cooked, take them out of the broiler, arrange them on a platter and garnish with a sprig of rosemary. Serve them while they are hot.
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