Roasted sweet potatoes; garlic, lemon, herb lamb chop; roasted asparagus with parmigiano reggiano
Every so often it's fun to cook a special meal, and Easter is the perfect occasion for such an endeavor. Some of you are probably surprised to see lamb chops were on the menu, but I DO eat meat. One of my coworkers asked me if I even eat meat and just last week my best friend requested that we eat meat when she comes to visit! Actually, I love meat! Which is why my vegetarian stint lasted just a little over 1 month...
Lamb chops browning up in the pan.
Now, it is true that I tend to cook vegetarian at home. It's a nice way to eat more vegetables. But I saw a recipe for lamb chops in last month's Bon Appetit mag, which inspired this meal. I headed down to my local Whole Foods and got some nice grassfed lambchops. I riffed on the recipe and put together a rosemary, thyme, lemon zest, garlic, olive oil marinade. The nice thing about this marinade is that the meat only needs to marinate 30-60 minutes at room temperature.
While the lamb chops were bathing in their herby blanket, I got started on the sides - roasted sweet potato wedges with rosemary and roasted asparagus. The sweet potatoes get cut into nice wedges and tossed with olive oil, salt, and fresh rosemary and roasted at 400 F for 30 minutes (tossed halfway through). In retrospect, I would turn up the temperature to 425 F for a crispier exterior. The asparagus got the same treatment minus the rosemary which I cooked in my toaster oven to make room for the lamb chops.
Browning on the other side!
The cooking method I employed is really an easy one that will give you perfect results every time. You get a little oil in a saute pan and heat it up until its practically screaming. You want that heat high to get a nice brown crust. This will ensure that the juices stay in! You brown the chops for 2 min on each side and then pop 'em into the oven for 8-10 minutes (8 for rare).
Asparagus children who are insecure about the smell of their pee (anyone get that movie reference?)
These lamb chops were perfectly cooked if I do say so myself. Nice and tender with great flavor from the herb crust. The asparagus were topped off with some nice parm and the sweet potatoes rounded out the meal. A lovely Easter meal that made me feel a little closer to my family (even though I'm 3,000 miles away). Happy Easter everyone!
That's some tasty meat.