Round Bone Lamb Shoulder Chops
3 cloves garlic, smashed and peeled
1 tsp salt
1 Tbsp herbes de Provence
1 Tbsp olive oil
4 round bone lamb shoulder chops
Smash the garlic with the side of a French chef knife and smear it on a cutting board with the salt until you have a paste. Mix the salt and garlic paste with the herbes de Provence and the olive oil. Pat the lamb chops dry with a paper towel and then rub the paste all over them. If you have the time, let the chops sit for an hour with the paste on them. They are still very tasty if you don't have the time to do that.
Heat a cast iron frying pan large enough to hold the chops over medium-high heat. Sear on one side until browned, about 2 minutes, and then flip and sear on the other side for about another minute. Slash the edges in a couple of places to keep flat. Lower the heat to medium and cook until medium rare, about 5 minutes. Cut to check for doneness. That's it. Fast, easy, and very good. Do not overcook or they will be tough.
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2 comments:
This was lovely. I followed it up by sauteeing onions in the pan, then deglazing with a bit of wine and broth. Then lentils for five minutes, quinoa for five minutes, then different veg (heavy on the broccoli, its bite balanced out the fatty lamb). A bit of salt and pepper and more Herbes and it was a lovely pilaf. Made a complete dinner.
Plot thickens your additions to the recipe sound delicious.
Joan
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