Lamb-tastic Chops with Rosemary and Garlic

Hey boos!

Wow, it's been a while since I posted too. F-bomb, thanks for your philosophical musings. It sounds very smart aside from the fact that anchovies are mega gross.

I had my friend June over for dinner last night, who is currently on a food cleanse to try and figure out what's irritating her stomach. In any case, I had to meal plan around an extensive one-page document of do's and don'ts, which lead me to just say eff-it, I'll cook meat, even though I'm mildly terrified of doing so given that I've cooked vegetarian all my life. A trip to Blah-blahs (Loblaws) later, I found this recipe, and it was sooooo good. I might have to do it again tonight. I was cooking on the fly so didn't have time to marinate at all, and compensated by just making hella marinade. It worked out just fine. My sides were quinoa, shitake mushrooms, and asparagus salad.

 

The things:

• 2 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
• 1 teaspoon dried crushed red pepper
• 18 small lamb rib chop

• 3 tablespoons olive oil
• Fresh rosemary sprigs (optional)

The actions:

Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours. 

Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.

Courtesy of Epicurious