Balls and Walnuts
more than you ever wanted to know
That lamb recipe
This is one of those instances when I’m using the blog as backup memory. Some day, I’ll buy a few chops and think, Now, what was that great thing I did to the chops last time? And I’ll search my blog for “lamb,” ignore the references to Moore’s book, and find this recipe.
Of course, if y’all like a delicious, fast, and easy lamb chop recipe, you’re welcome to it.
1. I bought three hefty lamb chops, each about 1.5 inches thick. One of these is enough for me, but your mileage may vary.
2. Sprinkle each chop with kosher salt and freshly ground black pepper. Finely chop some fresh rosemary and sprinkle the chops with that, too. Drizzle some olive oil on the chops, top and bottom, and wrap them up in plastic wrap. I did this about two hours before cooking, but I doubt that is critical.
3. Prepare: more finely chopped rosemary, chopped shallots, chopped garlic. Mix with a bit of kosher salt and more black pepper. Have some orange marmalade handy — you’re going to need it.
4. Optional mango salsa: Combine chopped fresh mango, chopped shallots or Spanish onion, chopped green and red jalapenos, chopped cucumber, some lemon juice, salt, and black pepper to taste. It should be salty/sour with only a little sweetness from the mango.
5. Cook the chops just as you would a ribeye steak on a cast iron pan (see recipe number nine, here). When you have finished cooking the chops, turn them onto their narrow, fatty sides — the “edges,” essentially — and sear a minute longer on low heat. Sear each edge this way for a minute, and while doing so, add the mixture of shallots, rosemary, garlic, salt, and pepper to the pan. There will be enough grease in the pan to saute these items.
6. In that last minute of cooking, turn up the heat and add a heaping tablespoonful of orange marmalade into the pan. This will melt, boil, and caramelize rapidly, so keep a close eye on things. Stir vigorously to combine the syrup with the rosemary, garlic, and shallots. When it starts to thicken, put the chops back on their sides and toss to coat. Serve with salsa, sugar snap peas, focaccia, and a smile.
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Either it’s a quiet Sunday or something is funky with my email. And my comments. No one wants to leave comments! I’m even losing comments — is that strange, or what? Only a handful from the last few posts, but still, it’s an odd thing.
D.
I think I’ve been suffering a derth of comments as well. Maybe it’s the latest Internet craze–not leaving comments! 😉
And of course, there are comments that seem to be cut off mid
microsoar: What do y
You gu
There’s definitely something funky with your email. I sent a response to your email from yesterday, but from your last email, it seems to have astray.
In answer to your question, please email your review segment to me. In light of the email issues, I’ll send you a “got it” confirmation when I get it and follow it up with a “got it” here. Thx!
I’m not getting comments either but I know it’s nothing to do with technical glitches; I assume that’s because no one loves me and I’ll just sit out in the dark and snow and cold.
I’m not commenting here because….ummmmmm
I have nothing to say.
Except about the lamb–> yum.
January = comment doldrums
I feel like kate – I don’t have much to say these days, and try not to wander around saying nothing more than “Hey!”
Hey!
Got your review, sent a confirmation, and also the newest issue of Hub. Let me know if you didn’t get my note. At least I seem to be able receive your emails ok . . .Thx!