A PAIR OF INEXPENSIVE LAMB CHOPS jumped into my shopping cart the other day. I brought them home, soaked them in mustard, garlic, and fresh, fragrant herbs, and then popped them under the broiler. The result? Tender succulence, baby. The recipe:
Here’s the easy recipe in photographic steps, followed by a printer-friendly, copy-and-paste version:
I’ll bet you don’t own a mortar and pestle.
Welcome to the crowd.
If you don’t have a yellow bowl, a blue one would be equally nice. We’re simply trying to find a color which compliments the green of the rosemary.
For no good reason.
Tip: If you squeeze the lemon halves through a blue and white kitchen towel, as above, you won’t have to worry about seeds falling into the marinade.
And by the way, I hope you won’t alter this marinade mixture. Every ingredient is essential.
Please forgive me, but I forgot to take a picture of this next step: Set the chops in a shallow dish (I used a pie plate), and sprinkle both sides of the meat with salt and freshly-ground black pepper.
As they lounge and luxuriate in their fragrant bath, some major magic will occur: The cheap chops will transform themselves into expensive-tasting chops.
Transfer the lamb to a foil-lined baking sheet, and then pop it under the broiler. Broil for 6-7 minutes (more or less depending on the heat of your stove). Then turn the meat over and cook the other side for 5 minutes or so. You want the surface to brown here and there, and the fat to singe a little, while the inside remains juicy and rosy-pink.
Note: In the photo above, I’m pretending to eat my chop with a fork. But in truth, I ate it entirely out of hand. And then I gnawed the bones.
Think you’ll try these charming chops? You can let me know by leaving a comment.
Meanwhile, here’s a copy-and-paste version of the above deliciousness:
Mint & Mustard Lamb Shoulder Chops
Kevin Lee Jacobs
Ingredients for 2 servings
2 fat garlic cloves, peeled and minced
Kosher salt, grinds of black pepper
1 generous teaspoon fresh, chopped rosemary leaves
1 tablespoon Dijon mustard
The juice of one lemon
2 tablespoons good-quality olive oil
20 fresh mint leaves, torn
2 6oz lamb shoulder chops
1. Sprinkle the minced garlic with a big pinch of salt, and then mash it to a smooth puree with the flat of a knife. (Alternatively, you can use a mortar and pestle to puree the garlic.) Put the garlic puree, chopped rosemary, mustard, lemon and oil in a small bowl; mix with a fork. Roughly tear the mint leaves, and then stir them gently into the garlic mixture.
2. Blot the lamb chops dry with paper towels, and then season both sides of the meat with kosher salt and grinds of black pepper. Then coat both sides with the marinade. Cover the works with plastic wrap, and let sit at room temperature for 1-2 hours, or in the refrigerator for 8-12 hours.
3. Transfer the marinade-covered chops to a foil-lined baking sheet. Broil for 6-7 minutes (increase or decrease time depending on the heat of your broiler). Then flip the chops and cook the other side for about 5 minutes. You want the surface of the meat to brown here and there, and the fat to singe slightly. But the inside should remain rosy-pink and juicy.
Serve with a handful of baby arugula or baby spinach leaves, and plentiful goblets of Pinot Noir.
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