There’s nothing more perfect than a plate of lamb chops. Why, you ask? Simply put, it can be whipped up quickly, it adds a touch of elegance to the dinner table and it gives you the satisfying feeling of having a wholesome meal with the veggies accompanying it.
Classic lamb chops
Ingredients
¾ tsp dried rosemary
¼ tsp dried basil
½ tsp dried thyme
Salt and pepper to taste
4 lamb chops (¾ inch thick)
1 tsp olive oil
¼ cup minced shallots
1/3 cup aged balsamic vinegar
¾ cup chicken broth
1 tbsp butter
3 spears of asparagus or
100 gm spinach for serving
Method
In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides.
Place them on a plate, cover and set aside for 15 minutes to absorb the flavours.
Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about three and a half minutes per side for medium rare, or continue to cook to your desired doneness.
Remove from the skillet, and keep warm on a serving
platter.
Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half.
If you don’t, the sauce will be runny and not good. Remove from heat, and stir in the butter.
Pour over the lamb chops, and serve.
While serving the chops, you may serve it with your choice of veggies.
Those who like asparagus may grill it very briefly, for less than two minutes.
Place the asparagus on the lamb chops and then serve.
Should you choose to serve spinach with the lamb chops, first blanch the spinach till its done to a texture of your choice.
Try not to make it too gooey.
Once blanched, dry the spinach by pouring the spinach water through a sieve.
Gently press the spinach to remove any residual water.
With that done, place the spinach on a plate.
Put the cooked lamb chops on the bed of spinach and then serve.
Note:
Use asparagus spears while making chops with a balsamic reduction or any other sauce.
The asparagus will not soak in the sauce and will remain crunchy even when placed on the sauce.
Use blanched spinach when serving chops without a sauce.
You run the risk of making the spinach soggy if it mixes with the sauce, leaving a rather unpalatable combination of flavours in your mouth.
For additional flavours, marinate the chops overnight in olive oil, minced garlic, fresh mint, salt, and pepper. Served with lemon wedge to get the right amount of tanginess to the otherwise earthy flavours.
