Mary had a little lamb….then she grew up and realized it was more delicious than it was cute. The end. At least that is how the story would go if I was in charge of such things. Come to think of it, perhaps that is why I’m not in charge of them. At any rate, I love lamb (in case you couldn’t tell). While I haven’t done a scientific study it is my observation that Americans as a whole don’t eat much of it, but I’m not sure why. I suppose that we don’t have a lot of lambs running around the great plains (or the grocery store) so many people didn’t grow up eating them. Not that this excuses not trying new things, but it seems like a plausible hypothesis. So if you’ve never had it, try it. This traditional grilled preparation with rosemary and garlic is as good as it gets.
serves approx. 1 (feel free to scale as needed)
3 lamb loin chops (about 3/4 lb.; rib chops work as well)
2 t chopped fresh rosemary (please don’t use dried, I beg you)
2 cloves garlic, minced
3 T olive oil
salt and pepper
1. Mix chopped rosemary, minced garlic, and olive oil in a small bowl. Stir to combine. Reserve a small amount of this marinade.
2. Coat the lamb chops in the marinate; refrigerate 30 minutes.
3. Heat a cast iron grill pan over high heat for about 5 minutes, or until very hot.
3′. (optional) while the pan is heating grill a few slices of good bread. When the bread is grilled, remove it from the heat, rub the cut side of a garlic clove over it, and top with the reserved marinade. As a general rule, you don’t want to put olive oil on bread and then grill it. That would destroy the flavor of the extra virgin olive oil that you paid for.
4. Remove the chops from the marinade, and salt and pepper both sides. Grill the chops to the desired doneness; about 3.5 minutes per side yielded medium rare (i.e. perfectly cooked) for me. Please don’t ruin your delicious piece of meat by overcooking it. Remember hat a baby animal died for your meal. Imagine him saying ‘bahhh’ in disapproval as you try your hardest to turn a piece of him into a tiny brick of charcoal (otherwise known as anything past medium).
Yum!! The garlic and rosemary flavors really come through and nicely complement the richness of the lamb. It doesn’t hurt that the chops were perfectly pink inside (I should have taken a picture). I give it an A+. You can’t ask for much more out of a dish that requires 3 ingredients (4 if you could the oil) and requires about 10 minutes of active preparation time.