A dish that’s perfect for special occasions like birthdays and date night.
When you get older birthdays seem to lose their importance.
We’re no longer in such a hurry to grow up.
Elise Bauer
(“How old are you?”
“Eight and three-quarters!")
(This year I had to subtract my birth year from the current year to figure it out.)
Elise Bauer
When the day comes, there aren’t that many things that can compete with lamb chops.
So tender and lovely.
Seared on the outside, rare as possible on the inside.
Elise Bauer
Perfect for birthdays, Valentine’s Day, and Valentine’s birthdays.
:-)
Love Lamb?
Either in a food processor or by hand, finely chop the garlic, mint and parsley.
Elise Bauer
Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes.
Stir in the olive oil.
Heat olive oil in a large cast iron pan on medium high heat.
Elise Bauer
Sprinkle the black pepper on both meaty sides of the chops.
When the pan is hot, place the chops meat-side down in the pan.
Leave space between the chops, do not crowd the pan.
Once browned on one side, turn them over and brown the other side.
Quickly sear the fatty and bone edges of the chops.
Lamb is best rare (vivid pink on the inside), never more cooked than medium rare.
you could also use an instant read meat thermometer.
Place the chops on a plate and cover with foil.
Let rest for 10 minutes before serving.
Serve drizzled with mint chimichurri sauce.
