This was supposed to be a sandwich post. I had the post all thought out – I’d write about prejudice. Nothing thought-provoking or stomach-churning, just a few paragraphs detailing my extreme prejudice with regards to sandwiches. Un-toasted wonder bread? No. Pathetic slices of limp, compressed turkey masquerading as honey-smoked ham? No. Shredded lettuce Subway style? No. Cold waxy cheese? No. The more I think about these sandwich travesties the more I feel outraged. If my sandwich isn’t hot and delicious, I’d prefer to go hungry.
Okay, that was an exaggeration. I have a soft spot for PB&Js, the squishier the better. The creamy peanut butter to strawberry jelly ratio should be 2:1, please. And if I’ve been taken hostage in the Appalachian Mountains and starved for 5 days before my captor gives in to my stomach’s incessantly aggressive growling and offers me a cold bologna and mayonnaise sandwich, I may reluctantly accept.
Otherwise, please. Let’s save the cold lunch meat for desperate times. The day National Weather Service announces that a category 5 hurricane is to grace California with its blustery and anomalous presence will be the day you find me in line at Safeway with packs of deli meat. And maybe a can or two of Spam for good measure. Unthinkable. Thank goodness we only get earthquakes here.
Now that I’ve typed a few paragraphs about sandwiches and interspersed them with photographs with nary a bread crumb in view, let us address the ovine in the room. Lamb loin chops served with fingerling potatoes and brussels sprouts. Better than artificially-colored roast beef on sawdust bread? Fact.
Lamb Loin Chops with Rosemary and Garlic. Served with Fingerling Potatoes & Brussels Sprouts
2-3 lamb loin chops, about 1″- 1 1/4″ thick
1 large handful of fingerling potatoes
2 handfuls of brussels sprouts
1 tbsp butter
2 sprigs fresh rosemary
2 cloves garlic
- At least 45 minutes to an hour before you plan to cook, take your lamb chops out of the refrigerator and let them come to room temperature. The thicker your chops, the earlier you should take them out. Season both sides of the chops generously with kosher salt and black pepper.
- Prepare the vegetables. Slice the larger fingerling potatoes in half, you can leave the smaller ones whole. Do the same to the brussels sprouts.
- Strip the leaves off of one of the sprigs of rosemary and mince. You will use this for the potatoes.
- Crush the two cloves of garlic to remove the skins but leave them whole. Take the remaining sprig of rosemary and cut into 2-3 pieces to lay on top of your lamb chops.
- Preheat the oven to 400˚F and make sure there are two racks placed within.
- In a cast iron skillet or small baking pan, toss the brussels sprouts with olive oil, salt, pepper, and garlic powder. Place the brussels sprouts into the preheated oven to begin roasting.
- Heat 2 tbsp of olive oil in a large oven-proof skillet (I used cast iron) over high heat. Add the potatoes to the skillet and toss with minced rosemary, garlic powder, salt, pepper, paprika, and cayenne to taste.
- After 3-4 minutes, move the potatoes to one side of the skillet and add the lamb chops. First sear the lamb on one side for 2-3 minutes until browned.
- Flip the lamb chops over to sear the other side and place a garlic clove and a sprig of rosemary on top of each chop. Add the butter on the side of the pan and as it melts, baste the lamb by spooning the melted butter and lamb fat over the garlic and rosemary on the chops.
- After 2-3 minutes sear the lamb on the remaining sides, taking care to get a good char on the fatty side.
- Lay the rosemary and garlic back on the lamb and place the skillet in the oven with the brussels sprouts. Bake for 5-6 minutes for a delightful medium rare, 8-10 minutes if your chops are thicker or if you prefer your meat less delicious.
- The lamb, potatoes, and brussels sprouts should all finish cooking within minutes of each other. When the potato skins are blistered and easily pierced all the way through with a fork, they are ready. The brussels sprouts should be slightly charred and tender in the middle but still bright green.
- Remove the skillets from the oven and remove the lamb to a plate to rest for 4-5 minutes before serving with the potatoes and brussels sprouts.
- Serve with a lovely red wine, try Pinot Noir.