I love lamb, but I had to learn to love it. When I was a child, my mom made it for my dad, and it was okay, but it had a bit of a gamey flavor I didn’t love. Then, when I met my late husband, Chef Mark Peel, I had a lamb conversion. He roasted lamb on a wood fire at his famous LA restaurant, Campanile. The taste was fantastic. What I thought was gamey was now just a hint of earthiness. His seasonings and the wood fire brought out the best in the lamb.
Like you, I don’t have a wood oven, so how can we achieve a similar taste with our normal modern kitchens? The key is the marinade.
Put fresh rosemary, kosher salt, cracked black pepper and balsamic vinegar in a bag. Cut the lamb on top and put in the bag. Done. The next day, cook it in an iron pan. If you have a BBQ, do that. For most days I’m very happy with my Lodge pan.
I hope you enjoy
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Lamb chops
Ingredients
- Two sprigs of rosemary
- Teaspoon of kosher salt
- 1/4 tbs of cracked black pepper
- 1/4 balsamic vinegar in a ziplock
- Add lamb
Instructions
- Marinate 6-24 hours
- Cut slices on the fat on top
- Pat dry
- Heat skillet with oil. When hot put the fat side down. Cook 4-5 minutes per side
- keep internal temperature of 130-135 degrees Fahrenheit for medium
Notes
Cook further if your guests don't like pink. Serve immediately.
