4.5 stars (out of 5 - yay! Incredibly easy, incredibly good)
I had planned (and purchased) all of the ingredients for my couscous recipe (for the recipe see http://etryingtocook.blogspot.com/2009/04/classic-beef-dinner-with-couscous.html) at the beginning of this week, but hadn't had the opportunity to make it. PTL was coming over for the hockey game, so I decided we would have couscous and pair it with something new: lamb chops (awww.. baaaaa). I also had zucchinis that I needed to use, so I made my previous post's zucchini recipe for a starter. It all was really easy, stress free, and delicious.
Ingredients (for 6-8 lamb chops):
Lamb chops*
1/4 cup olive oil
1 tbsp fresh thyme**, chopped up
1 tbsp rosemary
2 cloves of garlic, minced
Zest of 1 lemon
3/4 tsp salt
1/4 tsp pepper
{*Note. I bought "cruelty free" lamb. For some reason, this seemed really important with lamb. Maybe because they're so cute? Ok, that's awful to say! I should always purchase this type of meat.}
{**Note. You may also want to add a tbsp of chopped basil, but I did it without and it was delicious. If anyone tries it, let me know!}
1. First, I combined all of the ingredients in a bowl, and stirred well.
2. I let this sit for about 1 hour (to let the flavours mix), but if you're in a hurry, this isn't necessary.
3. I then dipped each lamb chop into the bowl, coating each side well, then placed in a plate (with edges... it will be slightly liquidy). I spooned all of the remaining liquid over top. I then let it marinate in the fridge for 1 hour (you just need about 30 minutes, minimum), and watched the hockey game.
4. At intermission, we heated a skillet over medium heat, and (when hot) added the lamb chops. You don't want to overcook them, so I would suggest starting with 4 minutes per side, but this depends on the thickness of your chops.
2. I let this sit for about 1 hour (to let the flavours mix), but if you're in a hurry, this isn't necessary.
3. I then dipped each lamb chop into the bowl, coating each side well, then placed in a plate (with edges... it will be slightly liquidy). I spooned all of the remaining liquid over top. I then let it marinate in the fridge for 1 hour (you just need about 30 minutes, minimum), and watched the hockey game.
4. At intermission, we heated a skillet over medium heat, and (when hot) added the lamb chops. You don't want to overcook them, so I would suggest starting with 4 minutes per side, but this depends on the thickness of your chops.
5. Once done (still red in the middle), we set them aside for 5 minutes, to let the juices mix.
6. And served it with asparagus and Mediterranean couscous.
Overall, this was soooo simple, but delicious. It was also fun to mix it up a bit, and the marinade was easy but added a great flavour to the meat. It's a great dish to make for company, because you will only need to fry them up (no other cooking) while they are there (and this basically just takes a few minutes, flipping the meat once). Will definitely do it again!
Posts
1 comment:
Lucky beast !!!!
Post a Comment