Let’s talk about lamb. Everyone has an opinion about it. I’ve heard things from “I don’t like the texture” to “It’s too expensive and hard to find” to “I can’t eat lamb because I had a lamb in high school and his name was Lambkins” to “I’ve never had it.” Well, if you don’t like lamb, then go ahead and skip over this post. If you’ve never had it, don’t go anywhere. Yes, it’s true, lamb can be very easy to botch. And it’s also true that it’s expensive and can be hard to fine. But if you find a deal on it, and follow this recipe exactly, you won’t have any problems and I think will be pleasantly surprised at how delicious it is.
This is what I call a celebration dish. I make it for birthdays or promotions or some life event that qualifies for celebrations. But not the “I passed my state inspection” kind of celebration. (I’ve already mentioned my family and I look for any reason to celebrate, right?) More of the “it’s our five year anniversary” kind of celebration. Mostly because this dish can get pricey, and to invite the whole family over for it
might would definitely break the bank.
Another thing you may not have known about lamb. The rarer, the better. Traditionally it should be served medium rare. Medium is probably the most it should ever cook to. I can’t tell you why, so don’t argue with me. That’s just what all the cooking shows say, okay?
See that? I hate to brag, but that’s lamb perfection. Find the original recipe here.
- 4 lamb chops
- 1 tsp dried rosemary
- 1 tsp dried thyme
- ¼ tsp salt
- ½ tsp pepper
- 1 tsp basil (fresh or dry)
- 1 tbs olive oil
- 2 minced shallots
- ⅓ c balsamic vinegar
- ¾ c chicken broth
- Mix together rosemary, thyme, basil, salt, pepper and rub onto lamb chops. Set aside 30 minutes
- Heat olive oil in a stainless steel skillet to medium high heat. Add lamb and cook 3 minutes per side
- Once cooked, remove from heat and add shallots. Cook 2 minutes. Add balsamic vinegar and reduce a little (2 more minutes) and chicken broth and simmer until thick, 20 minutes
- Pour over lamb and serve on a bed of greens with a side of couscous