I’m not sure why, but I’ve found that the more complicated a recipe looks, the easier it actually is. This is especially true when it comes to pan seared lamb chops. Of course, you have to worry about meat temps, but besides that, minimal effort for extraordinary results! There is just something so prestine about fresh herbs, a hint argula and lemon, meat on a bone, and the compliment of melted, bubbling mozerella cheese. I didn’t design this tantalizing culinary equation, I just know it works.
The menu this cold, winter evening (which I must admit, was a while ago, I’ve just been wayy too busy to blog – which I regret & promise won’t occur again!) was hefty. Not that it was so substantial, but there was a lot going on. Let’s see.. There was a steamed artichoke with a garlic butter dipping sauce. Ya, I know. Then there was an arugula salad with cherry tomatoes and an olive oil lemon vinaigrette. And of course, the lamb chops; they were served w Peruvian potatoes (the purple ones) and baked zucchini filled w mozzarella & chopped tomatoes.
On to the good stuff, eh?
Lamb chops (duh?)
Salt and Pepper
*my picture ability was slightly impaired during this culinary adventure due to undertaking too much… No, wine was not to blame! So I apologize for the picture quality! I also didn’t include the artichoke recipe as it was a basic steam! Arugula salad has also been posted on my blog 10291727382 times so I skipped that too!
Chop garlic into thick, haphazard pieces. Or be precise. Same difference? Peel rosemary off of stem. Toss chops into a bag, add salt and pepper. Toss in enough high quality olive oil to gently coat the chops. Add garlic, rosemary, and rosemary stems (they have flavor too!).
Refrigerate for 30 minutes, allowing to come to room temperate 15 minute before cooking.
Heat oil to hot! We want these bad boys crispy on the outside, and med rare on the inside. Cook for 3-5 minutes per side to desired doneness. I like them crispy but super rare, and they took about 3 minutes per side.
Purple Peruvian Potatoes
Say that 3x fast?
Peruvian potatoes taste like average potatoes, but for some reason the purple factor adds some dimension to the meal!
Place potatoes in boiling water for 7-10 minutes. Salt, pepper, add a bit of butter & serve!
Mozzarella Tomato filled Zucchini
I always feel the need to add melted cheese to every meal. It’s really just my essence. My essence is melted cheese? That doesn’t even make any sense. I don’t even care.
Split zucchini in half and salt, lying cut side down on a paper towel. This will drain some of the moisture out.
Using a small spoon, scoop out the center of the zucchini. Fill with mozzarella and halved cherry tomatoes.
Bake at 350 until cheese is super bubbly and delicious and mmm…
Dinner is served! Dayum, if I may say so myself.