The first time that I had lamb was when I was in college; it was served with mint sauce and it was absolutely disgusting. The second time I had lamb was a few months after I graduated college and my college friends and I went up to Guerneville, CA for a weekend to celebrate all of the libra birthdays (there were a ton of us!). My one friend and I were camping and had brought hot dogs and other boring camping food. We had befriended some older guys who were camping, and they invited us over for some fun drinks (I believe margaritas) – yes they camping in style, now know as “clamping” but that term wasn’t around in 2005! haha. As we were sipping on our drinks dinner some how came up. We told them that we were having hotdogs, and they said “No you are not! You are going to have some lamb with us!). They had been marinading the lamb in rosemary and white wine. Again, this was camping and they were eating like queens! I was blown away by my first grilled lamb. Ah.maz.ing.
So, that’s my lamb story, after the dinner in Guerneville I became a believer of lamb. The guys showed me that lam in fact is not nasty.
lamb chops (one per person)
1 cupsbalsamic vinegar
4 tablespoons brown sugar
5 springs fresh rosemary, chopped finely
3-4 cloves of garlic, crushed
cast iron pan
1. Preheat your oven’s broiler.
2. Combine the balsamic vinegar, brown sugar, chopped rosemary and crushed garlic in a small pot over medium high heat. Once the mixture has come to a boil reduce to medium low heat and simmer for about 10 minutes until it has thickened.
3. Place the cast iron skillet in the oven so it gets hot.
4. Season the lamb chops with salt and pepper on each side. Place the lamb chops in the hot skillet Let one side sizzle for a second, then flip over. Place the skillet with the lamb chops in the broiler and broil each side for roughly 3 minutes. Lamb is like beef, you can eat it when it’s still pink (and you really, really don’t want to over cook it). Which reminds me, I should have taken a picture with one of the lamb chops cut open.
5. Once the lamb chops have been cooked, place on each plate and drizzle with the balsamic rosemary reduction. Serve with a fresh salad, and the carb of your choice.