|Lamb Loin Chops with Roasted Brussel Sprouts|
I don't recall ever having lamb before. I've had gyros, but that is for another story. This Easter, I thought I would cook lamb for the three carnivores in my family (the other three do not eat red meat). I bought eight lamb loin chops from a local butcher.
Since I have never cooked lamb chops before and they were very expensive, I watched many YouTube videos and let Google point out other blog postings to me. In the end, I used the technique from "Preparing Lamb Chops" to cook all eight chops, but I seasoned four of them with just salt & pepper while I took ideas from Giada De Laurentiis to create a garlic & rosemary marinade.
I think the best modification I can recommend to you is to use clarified butter instead of regular butter. As you can see from my other postings, my family loves popcorn and we use clarified butter a lot. Because its smoke point is so much higher than regular butter, I knew it would be great in my cast iron skillet for the lamb. If you want to follow what I did, just watch the videos above and use clarified butter instead of plain butter.
|Clockwise from upper left: turkey ham (for the non-red-meat eaters) , salt & pepper chops and garlic & rosemary chops|
|Brussels sprouts preparing to be roasted using smoked paprika, salt & olive oil|
|Garlic, rosemary & olive olive make a simple, yet flavorful, marinade. Four loin chops with this seasoning|
|Searing using medium high temperature in the cast iron skillet. The clarified butter is working wonderfully.|
|These are the garlic / rosemary chops. Before adding to the skillet, I wiped away most of the solid herbs to reduce the impact of them burning.|
|After 4 minutes, I flipped them to reveal a beautiful crust.|
|The very last minutes of cooking were in the soldier position: standing upright on the bone. I put all of the chops into one pan just so I could the stove for cooking the ham.|
|Everyone needs a nap - even my lamb. They rested for about 5 minutes while I finished up the meal.|