My Little Lamb Chop(s)
My initial dinner plan – being all Spring feverish and such – was grilled lamb chops with a pea shoot salad. Then I walked outside, into 26 degrees, and changed my mind. I couldn’t forgo the lamb chops (on my brain and all that) but a salad alongside seemed too…cold, so roasted vegetables stepped in to keep things (kitchen, fingers, tummy) toasty. I knew I had a mess of radishes in the cooler, and baby carrots to boot, so I took a note from White On Rice Couple and roasted my radishes, as well as carrots, and they turned out beautifully. (Do you read their blog, White on Rice Couple? It’s so gorgeous it’s a little sickening. In other words, I love it.)
My little trick with lamb chops, which I’ve written about before, is to buy a rack and then cut it up into two-chop segments. Why? Starts with an F, ends with an R, with an AVO in the middle (flavor, if you’re not following). Actually, it’s all about surface area, which translates into flavor. By cutting the rack into segments, each chop is smeared with seasoning and fabulously crusty on one side, rosy and tender on the other (after slicing) – you see? Lamb chop perfection, truly. And so easy – preheat the grill, then mince a couple of cloves of garlic, sprinkled with salt, into a paste, stir in some olive oil and dried rosemary (fresh is even better), and smear the segments with the mixture. Sprinkle the chops with a little extra salt when you’re done. You can do this several hours ahead if you like, or right before you grill them – your choice. Grill them on three sides, over medium-high heat, about 5 minutes/side. I like them barely medium, just a hint of pink. If you like yours pinker or not pink at all, adjust grill time accordingly. Let them rest for a few minutes on a cutting board, then slice in half and serve.
And then…it’s bedtime. What? Yeah, that’s just the way I feel these days. All excited about Spring, walks with Puppy Louis, grilling lamb, and then falling asleep like an old lady in the middle of winter. It’s…a transition season.