Lamb Chops (not the puppet)
I have had this post for a few weeks but forgot about posting it. We had a wicked storm last night with little tee tiny balls of disaster falling from the sky. No logging onto the computer to post anything last night. So with no further delay...Pan Roasted Lamb Chops with Rosemary Balsamic Syrup & Wilted Spinach.
This is a very easy dish to make. I can't demo anything that is complicated at the store demos. The whole idea is to get folks into the kitchen and get them cooking. Besides, who says cooking food that looks good and tastes good has to be hard, complicated or expensive? Now lamb chops are $7.99 a pound, but this is the exception not the rule. Since I did this in mid March, it was to promote spring lamb. Many folks eat lamb for Easter and this is one way to fix it that is super simple!
Pan Roasted Lamb Chops with Rosemary Balsamic Syrup & Wilted Spinach
Step 1: Make the balsamic rosemary syrup in a non-reactive saucepan, combining the following:
3/4 cup Good quality balsamic vinegar
1/4 tsp fresh rosemary, freshly chopped rosemary (you can use dry also if you can't find any fresh)
Over moderate heat, let mixture reduce until it is syrupy. This process will take about 8-10 minutes. You will not want to do this in the house!! You can use your grill outside to do this but it might take a bit longer. The fumes from this process will knock you socks off! The smoke alarm in your house will go off and everyone in your house will hate you for days if you do this in doors! If you have a tropical bird you know you can not do this anywhere near your bird. I can't stress enough to not do this in the house.
4 Fresh Market Premium lamb chops, trimmed of all visible fat
1 tsp of garlic, finely chopped
1/2 tsp salt to taste
1/4 tsp black pepper, freshly cracked
2 TBS Fresh Market Olive Oil to coat the pan
1/4 cup of your favorite light red wine, maybe a Pinot Noir
Season the lamb chops with salt and pepper. Heat a skillet on medium high heat, and heat the olive oil until it begins to smoke. Cook lamb chops for approximately 4-5 minutes (depending on the thickness) to yield medium rare. Remove chops and set aside. Add chopped garlic, and cook until the garlic is just softened (do not brown; it makes garlic bitter), about a minute. Take pan away from heat and then add the wine to deglaze. Pour sauce over lamb chops and cover with foil to keep warm.
1/4 cup red onion, finely chopped
1 tsp garlic, chopped
1 TBS olive oil
1 large bag of washed and ready to use Spinach
In the same pan used for the lamb chops, combine the olive oil and garlic and cook over medium high heat until softened; about 3 minutes. Add the spinach to the pan. Keep the spinach moving during the wilting process to prevent burning or sticking.
Plate spinach onto serving plates. Place lamb chops over the spinach. Drizzle with Balsamic Rosemary syrup.