Saturday, April 6, 2013

Lamb chops with mint gremolata

Sorry for the silence this week. I've been busy learning that when you pay a fortune (£8 for 4 lamb chops) for nice meat DO NOT OVERCOOK IT. And get pieces that are UNIFORM IN SIZE. I am usually very good at not overcooking (too good maybe as I've given myself food poisoning). I need a food thermometer.

When you rub vinegar and loads of fresh herbs on meat you really can't do wrong. I mashed two recipes together for this and it smelled heavenly.

Recipe: Lamb chops with mint gremolata
Adapted from Kiss My Spatula and the Smitten Kitchen Cookbook

Serving size: 2

Note: I've increased the herbs and garlic in the marinade and decreased the mint in the gremolata.


For lamb chops:
  • 4 lamb chops, approximately 550 grams
  • 2 tsp fresh thyme, chopped
  • 2 tsp fresh rosemary, chopped
  • 2 large garlic cloves
  • 2.5 tbs balsamic vinegar
  • Freshly ground pepper
  • Olive oil
For gremolata:
  • 1 lemon, grated
  • 1/4 cup fresh mint, chopped
  • 1 garlic clove, chopped
  1. Combine vinegar, thyme, rosemary, and minced garlic in bowl. Rub into lamb chops. Place in ziploc bag, shake, and marinade for 2-3 hours.
  2. Combine mint, garlic, and lemon peel in small bowl. Set aside.
  3. Preheat oven to 220 degrees celsius (425 degrees fahrenheit). While oven preheats sear the lamb chops two at a time. Heat frying pan to medium high and coat generously with olive oil. When the oil is hot but not smoking, add the lamb chops and sear for 2 minutes on each side. Lower the heat if oil begins to smoke.
  4. Roast lamb chops for 5-7 minutes or to desired doneness.
  5. Serve with gremolata.

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