NYT Project: Broiled Lamb Chops

19 Dec

This particular recipe wasn’t on my original list; however, I was looking for something to make with the Brussels sprouts and this seemed like a pretty simple dish. I generally try to steer clear of making two new dishes at once, but with four simple steps this looked pretty foolproof, even for me. (Though I’ve been cooking for years now, sometimes my sense of timing is a little off.) Lamb has been on my list of food that I want to attempt to cook, so clearly it was meant to be!

Serves 2.

Ingredients

2-4 lamb chops per person
extra virgin olive oil
1 garlic clove, sliced
salt and pepper
unsalted butter, optional
herbs (dill, mint), finely chopped, optional
lemon juice

Directions

1. Place the lamb chops in a dish and cover with olive oil. Add in the garlic and marinate for 30-60 minutes.
2. Turn on your broiler and position the oven rack so that it is 2 inches below the heat source.
3. Season the lamb with salt & pepper, then place on a foil-lined tray and cook for 4 minutes per side for rare. (recommended, but add extra time if you want them more on the medium-rare side.)
4.  Remove from the oven and plate. If you like, add a small pat of butter, some herbs and a squeeze of lemon juice to each chop.

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2 Responses to “NYT Project: Broiled Lamb Chops”

  1. J December 30, 2011 at 10:15 pm #

    Whoever you’re cooking for sure is lucky… oh wait it’s me.. and I am!

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