Forget the mint jelly with your lamb chops.
Fresh herbs and lamb are a perfect match. I like to flavor my lamb with fresh rosemary, garlic and a little red wine. To fully incorporate the flavor, the trick is to marinate the meat for at least one hour.
NATALIE ROOT
Loin chops are my favorite cut of lamb. They are easy to find at the grocery, delicious, and simple to prepare, criteria I use when deciding what to cook for my special occasion and everyday dinners.
I learned how to make this dish when I lived in France. I consider it my "French comfort food," since it brings back memories of delicious meals in Parisian bistros. I serve it with potatoes au gratin and those tender French green beans called haricots verts.
Jennifer Chandler is the author of "Simply Salads" (Thomas Nelson, $24.99) and "Simply Suppers: Easy Comfort Food Your Whole Family Will Love" (Thomas Nelson, $24.99).
Garlic and Rosemary Lamb Chops
1/2 cup good red wine (preferably pinot noir or Burgundy)
4 cloves garlic, minced
2 tbsp. chopped fresh rosemary leaves
8 lamb loin chops (4-oz. each)
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
In a small bowl, whisk together the red wine, garlic and rosemary. Place the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag to coat them well. Place in the refrigerator and marinate for 1 hour.
Preheat the oven to 395 degrees.
Remove the lamb chops from the marinade, drain off any excess, and discard the marinade. Generously season the lamb chops with salt and pepper on both sides. In a large cast-iron skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Sear the lamb chops until well-browned on both sides, about 3 minutes per side. Place the chops in the oven until medium-rare, about 8 minutes, or until desired doneness. Serve immediately.
Serves 4.
Cooking Tip: Balsamic vinegar or red wine vinegar can be substituted for the red wine.
-- Source: "Simply Suppers"
