Jeff loves to quote the line from My Big Fat Greek Wedding where Mia Vardalos tries to explain to her family that her boyfriend is a vegetarian and her aunt says “That is ok. We make lamb.” Don’t know why he likes to quote this, but he does. In fact, until Friday night I had never cooked lamb. No particular reason. Guess it just never came into my radar.

Last week at work, one of my customers told me that lamp chops were on sale $7 off a pound. We were having friends over for dinner so I thought, why not? Well I can say that it was incredibly simple and delicious. I thought the chops were going to be the cute little rib chops that you get at restaurants, instead they were 2″ thick center cut lamb loin chops. The grocery store was selling them in packs of two. I suppose a single chef could ask the butcher to repackage just one, but it is also a small cut of meat (won’t take up much freezer space)…so you could buy the two pack and freeze the other. *

I looked into some recipes and this is one that is tweeked from epicurious.com. Cooking times for the lamb will vary. For rare to med-rare cook it about 2-3 minutes per inch a side under the broiler. I cooked mine 7 minutes first side, 5 on the second and they were perfectly med-rare. You could also make this recipe with a pork chop, steak or chicken breast. Cook accordingly. This was perfect served with mashed potatoes and sauteed greens.

Sauce

1/8 c balsamic vinegar

1/8 c red wine

1/2 tsp fresh rosemary, minced or 1/4 tsp dried

3 peppercorns

Lamb

1 lamb chop (whatever kind you can find)

1 small clove garlic, minced

1/2 tsp fresh rosemary, minced or 1/4 tsp dried

salt and pepper to taste

Oil for broiler pan

  • Preheat the broiler.
  • Place vinegar, wine, rosemary and peppercorns in the smallest pan that you have and simmer until reduced by half (you will have about 2 Tbls of sauce). This will take about 8-12 minutes.
  • While sauce reduces, lightly oil the broiler pan and place the lamb chop on it. Sprinkle salt, pepper, 1/2 the garlic and 1/2 the rosemary on one side of the chop. Place under broiler and cook according to size of chop. When you are ready to flip, pull the chop out of the oven, flip it and sprinkle salt, pepper, and remaining garlic and rosemary on other side. Finish broiling.
  • Let lamb rest for 10 minutes. Plate lamb and pour sauce through a strainer over the lamb.

*For those of you who haven’t figured it out, I am usually the anti-freezing Single Chef. Although it is convenient to buy the big packs of things and freeze the ones you don’t use, and yes it is easy enough to cook a full 4-6 serving recipe and freeze the leftovers for later…let’s be honest. How many of you go into the depths of your freezer only to find leftover meat or soup from over a year ago? The more you freeze the worst the problem gets because then you can’t see what is in there. Alas, I think it is always best to buy smaller portions even though it may cost a bit more. You save money in the long run with less wasted food.  Save the freezer for small portions of tomato paste, chicken stock, coconut milk, ice cream and that life saver frozen pizza.

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