Thursday, March 3, 2011

Lamb Chops!

For Lent, I've decided to give up prosciutto for its high sodium and nitrate or nitrite content, so when Sasha asked me what my favorite food was, I said, "lamb chops!"   The first time I made lamb chops, they tasted gamey.  Now I marinate them for 2 days with mint and my marinade of choice.  For a while it was the Napa Valley Shanghai marinade.  My neighbors loved the taste of it too.  But that stuff could get expensive if you bought it too often.  As far as the prosciutto goes, I'll see you after Easter!

Sometimes I make my own marinade of soy sauce, freshly grated ginger, sesame oil, and lime juice.  For this recipe, I'm using what I have recently discovered to be pretty tasty.

So I started with the lamb chops.

  1. Take them out of the package, and put the racks into a large ziploc bag.
  2. Coat with about half the jar of marinade.  Toss some fresh mint leaves in.  That's all you need.
  3. Keep in the fridge a couple of days.  (Today's Thursday, so I'll cook on Saturday.)  Turn the bag every once in a while when you open the refrigerator.
Cooking Day:
  1. Pull the lamb chops out to sit at room temp. 
  2. Pre-heat oven to 400 degrees.
  3. Heat a good cast iron skillet with about a tablespoon of oil.  I use canola for its lowest amount of saturated fat.  Even spraying a grill pan would work.  Once the pan is hot, lay the chops in to sear for about 4 - 5 minutes.  Flip and sear other side for 2 - 3 minutes.
  4. Place in oven and roast another 20 minutes for medium rare.
  5. Let sit for about 5 - 10 minutes before slicing and serving as "lambsicles" as my BFF Jayne calls them.
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  1. Yummy I love these!!!

  2. Your lamb chops may be my favorite thing you make!

  3. It's awesome dish. I would love to eat this.
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