Yesterday Herself got a hankering for lamb chops, something I never cook, so I cast around online for a recipe, hit the Whole Paycheck and got busy.
Turns out it’s pretty simple stuff — season four loin chops with paprika, salt and pepper, brown ’em in olive oil, add some halved shallots and stuff the whole mess into the oven at 400 for a few minutes.
Plate the lamb, then add some quartered plum tomatoes, kalamata olives and flat-leaf parsley to the skillet, toss, and serve it up alongside some wild rice and seared Brussels sprouts. Fast fast fast. A glass or two of Chateau du Cengele Côtes de Provence 2006 and you’re good to go.
I slightly undercooked the Brussels sprouts, but you can’t have everything. Not at Chez Dog, anyway. The chef de cuisine is as short-tempered as he is inept.
Mad Blog Media 
sounds tasty, now get rid of the chops and eat the real food yum, yum vegies
Vegetables are what food eats.
I used to adapt a roast leg of lamb recipe to a hindquarter of venison. Plenty of veggies, a hindquarter of a good deer, baste the whole thing under an aluminum foil tent in Madeira wine, and plenty of fellow drunken graduate students. My Ph.D. advisor always got the first cut, so he didn’t ever put up a fuss when I disappeared from the laboratory on Opening Day.
I’ve found that some of the tastiest things once answered to a name.
John, surely you’re not talking about long pig?
Thankfully no clenbuterol.
Lamb the worst thing I have ever tasted about 10 times. Never ever again
Alberto and I are both off the beef … OK, he is, anyway. Tonight it was chicken quesadillas, but tomorrow I make my mom’s famous meatloaf, albeit with a couple of organic and free-range twists of my own.
Cooking is like jazz. Add a riff here, a note there, file off the serial numbers and maybe you have a hit.
“John, surely you’re not talking about long pig?”
no comment.
Charley, I like lamb, but only in small doses, infrequently, and only when kept simple — a grilled or pan-seared chop, in an Irish stew, that sort of thing. It can be awfully greasy.
I made a green chile stew not long ago with chicken thighs and liked that quite a bit, almost more than with pork. We used to eat quite a bit of fish, but so many species have been overfished and what’s left is prohibitively expensive. The occasional tin of sardines or some cod tacos is about as fish-wild as we go anymore.
How was the trip back to Vegas? Are you at McDowell again?
If only I had a bottle of Ta Henket I’d hoist it to freedom!
Still in McDowell, It was a very chilling 70+ degrees today, Sorry
Seventy-plus? And me riding through the slush with multiple layers of polypro and fenders to boot. Is this the socialism we had feared?
This sounds really yummy…
yeah, butt no green chile?