I had a request to post the recipe for last night’s dinner
which I’m happy to oblige but it’s more instructions that it is an actual
recipe. With that clarified, here’s the shopping list you’ll need for two
people (double etc. for more people).
2 6 oz. Lamb chops (one half to one inch thick each)
2 C small potatoes, quartered
1 C peas and 1 C corn (or mixed vegetables, asparagus,
vegetables of choice)
½ Ea sweet bell peppers (two or three colours)
5 or 6 large white mushrooms
4 to 6 Stuffed mammoth olives
2 oz feta cheese
½ oz Fig and balsamic vinegar
2 Tbsp olive oil
2 Tbsp butter
½ Tsp rosemary
Salt and pepper to taste
Do not marinate the chops ahead of time. The balsamic will
literally cook the meat before you put it in a pan.
Do your prep ahead of time – even the day before. Cut your
small potatoes into quarters and put into a bowl a bit at a time. Drizzle with
olive oil and sprinkle with rosemary, salt & pepper at each layer. Once
they’re all cut up, give it all a good stir. Slice up the fresh mushrooms and
mix them in with the potatoes when you’re ready to wrap them. It’s fine to let
these sit for a while before wrapping them in foil and going into the oven (350
F for 60 minutes).
If you’re pressed for time, microwave them in the bowl for
about 7 minutes on high prior to wrapping in foil. You can cut the time in the
oven by half by doing this. When microwaving them, quickly pan-fry the
mushrooms. By the time the potatoes come out of the microwave, the mushrooms
will be ready to mix with them.
Season your veg however you like. If you want to foil wrap
them and throw them on the BBQ (potatoes for that matter too), by all means do
so. Otherwise, normal cooking times apply.
For the sweet bell peppers, cut them across the bottom horizontally
so you get “rings”. Layer one colour then another etc. along the plates until
you have the desired amount set out (depends how hungry each person is,
really). Sprinkle generously with feta cheese and a little salt & pepper.
Timing is everything and so it is with this. When you’re
potatoes and veg are about ¾ of the way to being cooked, start your chops.
Now for the lamb. Heat your pan first before putting
anything in the pan. If you have one that can go directly int he oven, even
better. Otherwise you’ll need an oven-proof dish to finish the chops in. Temp
should be medium or 5 or 6 if using an electric range. Put a tablespoon of the
olive oil in the now very warm pan and about 1.5 teaspoons of the fig balsamic
vinegar. Ensure you spread this around the pan so it’s not pooling in any one
place just before you put the chops in.
Place the chops in the pan – it will be
sizzling – and cover for about 2 minutes with the lid to keep it from spitting
hot oil & vinegar onto the stove top & counter. Pull the lid, turn over
and cover for another 2 minutes. There should be a nice, light caramelization
on it. Before going into the oven, drizzle lightly with a bit more of the fig
balsamic and some more of the olive oil. If you have an oven-proof pan you’ve
seared the chops in, place the whole thing right into the oven for 15 minutes.
If not, transfer to an oven-proof dish and put into the oven for 15 minutes.
If
doing on the grill, sear on high (450-500F) for 1 minute each side (reduce heat
to low when you flip to other side). Close the lid for approximately 6-8
minutes if directly over the heat and about 12 to 15 if using indirect heat at
350F. I recommend indirect but that’s just my preference when cooking lamb.
When the chops come off the grill or out of the oven, let
them rest for a few minutes. This has the added benefit of allowing you the
time to dish the potatoes and other veg onto the plates. Chops go on last. You
don’t have to have any type of sauce with this particular preparation but if
you want to, by all means, pick your seasoning/jelly/sauce of choice.
This sounds more complex than it really is and it’s really
about preparation and timing. If you’re well organized, you’ll have this all
done right around or under an hour. Have fun, enjoy, play with different
flavours but nothing too strong as it will easily over-power the meat (and
everything else). Happy eating!
Peace & Love
