During our “around the world culinary tour” a few weeks ago, we “visited” Spain and had lamb chops sizzled with garlic. This was a really good dish, served with potatoes and green beans. Here’s the recipe for those that are interested.
I got the recipe originally from Food and Wine
Ingredients
8 lamb loin chops (about 2 pounds fatty tips trimmed)
Kosher salt
Freshly ground black pepper
Dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Crushed red pepper
Directions
Season lamb with salt and pepper and sprinkle lightly with thyme.
In a very large skillet over medium-high, heat olive oil until shimmering. Add lamb chops and garlic; cook over moderately high heat until chops are browned on the bottom, about 3 minutes.
Turn chops and garlic. Cook until chops are browned and garlic is fragrant, about 2 minutes longer for medium-rare. Transfer chops to plates, leaving garlic in skillet.
Add water, lemon juice, parsley, and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom, until sizzling, about 1 minute.
Pour garlic and pan sauce over lamb chops and serve immediately.
Notes
Served with a red Bordeaux wine, which worked out well
I got the recipe originally from Food and Wine
Ingredients
8 lamb loin chops (about 2 pounds fatty tips trimmed)
Kosher salt
Freshly ground black pepper
Dried thyme
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons water
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
Crushed red pepper
Directions
Season lamb with salt and pepper and sprinkle lightly with thyme.
In a very large skillet over medium-high, heat olive oil until shimmering. Add lamb chops and garlic; cook over moderately high heat until chops are browned on the bottom, about 3 minutes.
Turn chops and garlic. Cook until chops are browned and garlic is fragrant, about 2 minutes longer for medium-rare. Transfer chops to plates, leaving garlic in skillet.
Add water, lemon juice, parsley, and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom, until sizzling, about 1 minute.
Pour garlic and pan sauce over lamb chops and serve immediately.
Notes
Served with a red Bordeaux wine, which worked out well
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