I made lamb chops! I kind of combined two recipes (one for the marinade, then one for how to cook it in a pan), but I played a little fast and loose with the ingredients and amounts, because I didn’t feel like running out to the store to get rosemary or garlic. The marinade recipe was for four chops, and I only had two, but it was the kind you rub on the meat, not the kind you soak the meat in, so the fact that there was leftover marinade didn’t matter.
Lamb chops (however many you’re going to make)
1 tablespoon dried basil
1 teaspoon garlic olive oil
1/2 teaspoon kosher salt,
2 (4-ounce) lamb loin chop
1/8 teaspoon black pepper
Cooking spray
Trim the excess fat off of your lamb chops. I was too lazy to do this, but then I had to eat around it, so I’m definitely doing it tomorrow night. (I have another lamb chop still in the fridge, since I”m just cooking for me.)
Mix the basil, half of the salt, and the garlic oil. Rub the mixture over both sides of the lamb, stick it in a plastic baggie, and leave it in the refrigerator for at least 2 hours. (I left mine in overnight.)
Take the lamb chops out and pat them dry with a paper towel. They won’t brown properly if they’re all wet.
Spray a frying pan with cooking spray, and put it on the stove on MED-HI until it sizzles if you flick water in it.
Put the lamb chop in the pan. Cook for 2-3 minutes, flip over, and repeat. Then, reduce the heat to medium, and cook 3-10 more minutes, depending on the thickness of your cut and your desired level of doneness. Check doneness by making a small cut in the meat.
Then there was some crap about some sauce that I didn’t bother with. Tasted fine without it. It also tasted much better than it looks in the picture.
By the way, V8 has a full serving of vegetables, so it totally counts as a side. The glass of Shiner Bock counts as a serving of yum, so that’s why it’s there. (EDIT: The second time I tried this, the lamb chop turned out prettier, so I put up a new picture. I even had a real side this time.)
