- To hell with the pig... I'm going to Switzerland.

Lamb Chops (Thursday, February 4, 2010)

Yeah, I know, I haven't updated in ages. But since it appears I haven't written about my lamb chops yet, I thought I should do that. This evening, I wanted to make something quick and easy, so it was lamb chops with Gorgonzola, and garlic sautéed spinach, accompanied by a very nice 2008 Erben Spätlese Riesling.

To prepare the spinach, I first sautéed some minced garlic in olive oil, and added some sesame seeds, for taste, and then added fresh baby spinach leaves, a bit at a time until the leaves absorbed enough olive oil to turn dark. As they sautéed, I continued to add more minced garlic, because we just really like garlic. All this takes about ten minutes over medium heat.

While you're cooking the spinach, you can make the lamb chops. It's easy. Preheat your broiler. Put some salt on both sides of your lamb chops. You'll want to put the oven rack on the highest shelf, closest to the heat. Broil the lamb chops on one side for about four minutes, then broil on the other side for three minutes, making sure that they don't catch on fire. That cooks them about medium, so cook more or less to taste. Finally, sprinkle liberally with crumbled Gorgonzola cheese, and put back under the broiler until it's melted, and browned slightly — this takes about a minute, so pay attention, or it could catch on fire. Yeah, everything is best when it is nearly ready to catch fire.

It's that easy! And wow, it tastes good... and it's ready in less than twenty minutes!

—Brian (2/4/2010 9:07 PM)


Damn that sounds delicious

Rock on!

-- Will (2/19/2010 3:10 PM)

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