Saturday, May 10, 2008

Lamb loin chops

Last Sunday I cooked up the lamb loin chops I got at Florence the day before. It was the last day of Mabel's general surgery rotation. Only one more month of internship. So it was a special occasion!

I marinaded the lamb in olive oil, sliced garlic, thyme, and mint for about 8 hours in a shallow dish in the refrigerator. About an hour before cooking, I let it sit at room temperature.

I never quite realized that lamb chops are the equivalent of Porterhouse or T-bone steaks, but I guess they are by the look of them.

I salted and peppered them and grilled them on our grill pan for 3-4 minutes per side. Let them sit for about 5 minutes. Then I topped with a faux-persillade of chopped shallots, parsley, mint, and olive oil (I ran out of garlic and I couldn't resist adding mint).

I made risotto as a side (I think I'm finally getting the hang of it) and Mabel made a nice arugula salad. The lamb was delicious. I want to eat lamb more often. And we've decided that we're going to try mutton chops as soon as we can.


niko said...

BEEEEEEEEE... sounds delicious! Can I subscribe to have some lessons?

David said...

Sure! But it's easy to cook good meat. I heard about Nico's discount prime aged steak at Fairway. I'm sure it was great.