I was super in the mood for lamb chops the other day after them being the secret ingredient on Beat Bobby Flay. One of mine and Mikes shared hobbies is binge watching episodes anxiously awaiting someone to kick Bobby’s ass and then cursing at the TV when it ultimately never happens. Literally that guy can serve shit on a dish or an empty plate and still reign victorious.
Anywaysss, Beat Bobby rant over, back to the lamb chops. Went down to the kitchen, all ready to marinade my chops while I continuously made and dumped batters for the popcorn cupcakes I was trying to create. Open the package to a lovely aroma of which I can only describe as “assfuck”. Yes, you heard me. Assfuck.
Since I wasn’t in the mood for food poisoning that day, I sent my mom off to the store to grab some new ones while I was on batter #5472 of my cupcakes.
While mom was gone I mixed up my marinade and was overjoyed when she returned with lamb chops that didn’t make my insides churn. No more lamb from Stop & Shop. Stick with your local butcher.
I always grew up with my dad eating boring dry lamb with mint jelly that me and my sister would both make disgusted faces at. Who am I kidding? I make the same face now. Who thought turning mint into jelly was a good idea? I hate jello to begin with, I really rather it not taste like my toothpaste on top of that.
And whats lamb without some potatoes? My favorite, aside from french fries, are baked potatoes with butter and sour cream. My mom thinks I’m crazy for taking the time to sit and cut tiny little slits into them but no one wants to look at a boring potato lump on a plate.
The potatoes are super easy. Take a potato, cut some slits, making sure you don’t cut all the way through…Not like I’m speaking from experience or anything… Mix some melted butter and olive oil in a small dish and brush it on, making sure to get in between each slit. Sprinkle on some sea salt and throw into a 400 degree oven until potatoes are fork tender.
Ooh. Ahh. So pretty.
So theres my lamb and potatoes. They were amazinggg if I do say so myself. I may need to make them again tonight because now Im staring at them and wishing they were in front of me.
And I can totally take Flay down with a cupcake. Just saying.
- 10 Lamb chops
- 6 cloves garlic, minced
- 5 tbsp olive oil
- 2 tsp parsley
- 1/4 tsp thyme
- 1 tsp pepper
- 1/2 tsp salt
- Thoroughly rinse and pat dry lamb chops. Season both sides with a sprinkle of sea salt.
- Mix oil, garlic, and spices in a measuring cup and pour over lamb in a casserole dish.
- Cover with plastic wrap and let chops marinade in the fridge for 2-3 hours.
- Let lamb rest outside fridge for 30 minutes before cooking.
- Place a cast iron skillet on high heat and let it get super hot. This is going to create a great sear on the outside of the lamb.
- When your pan is hot, heat 1/2 tsp of olive oil and place chops into pan. Sear for 3-4 minutes per side, depending on thickness. Internal temperature should be about 145˚F for medium doneness. Rest for 5-10 min before serving,