oldcoot
Senior Cook
Most of this life we suffer the slings and arrows of outrageous fortune, but occasionally we have a momentary glimpse of heaven. Such was my lot tonight.
B/W bought some spring lamb chops, and, although she hates lamb (!!), she prepared them perfectly, and I all but swooned, they were so delicious. (O.K. Maybe I exaggerate a little - not sure what "swooning" is!)
Here's what she said she did:
Spring lamb chops (if the rib bones are more than 1/2" wide, they're too old! these were a tad over 3/8")
Salt and peppered (freshly ground, of course) both sides
Scrub both sides with a fresh garlic clove, cut in half.
Scrub both sides with leaves of fresh spearmint.
Sear both sides quickly in a hot cast iron skillet with just a touch of oil.
Transfer to a small rack over a drip pan of some sort, and roast in a preheated 350F oven for about 6 or 7 minutes.
Serve piping hot.
Those chops, with a butter slathered baked potato, a slice of my fresh homemade bread, wine and a green salad made a delightful dinner I'll not forget for a long time!
B/W bought some spring lamb chops, and, although she hates lamb (!!), she prepared them perfectly, and I all but swooned, they were so delicious. (O.K. Maybe I exaggerate a little - not sure what "swooning" is!)
Here's what she said she did:
Spring lamb chops (if the rib bones are more than 1/2" wide, they're too old! these were a tad over 3/8")
Salt and peppered (freshly ground, of course) both sides
Scrub both sides with a fresh garlic clove, cut in half.
Scrub both sides with leaves of fresh spearmint.
Sear both sides quickly in a hot cast iron skillet with just a touch of oil.
Transfer to a small rack over a drip pan of some sort, and roast in a preheated 350F oven for about 6 or 7 minutes.
Serve piping hot.
Those chops, with a butter slathered baked potato, a slice of my fresh homemade bread, wine and a green salad made a delightful dinner I'll not forget for a long time!
Last edited: