Talking Chops...

In music, your chops are your skills at plying your craft, that being your instrument or your voice. In food, chops can be a term that brings back brutal memories of your childhood being subjected to a heavily breaded, overly cooked, flavorless piece of meat (usually pork)....But let's set aside these thoughts for a moment....close your eyes.....breathe deep...clear you mind...and let us start anew.

Put in your thoughts instead thoughts of little white fluffy sheep jumping up and down playing. Isn't that just the cutest? Great....now let's eat em. OK OK...don't get all up in arms. I'm just playing. But seriously, lamb chops are truly a delicacy AND (sticking to our theme) quite easy to prepare, cook and plate. Stay with me on this one....

In the meat section of any store you should be able to find a little pack of lamb chops. OR if you're lucky enough to have a butcher, it's even easier. TPC NOTE: Most supermarkets have a butcher. GET TO KNOW YOUR BUTCHER WELL! If you listen to nothing else I say, listen to this. The art of being butcher is tragically fading fast. These guys WANT to cut some meat. It's what they do! So ask for their assistance. They are BORED back there. Talk to them. Ask for their opinion. They are quite knowledgeable. Do this and you will be pleasantly surprised how better cuts will magically find their way to you.

OK enough....grab your chops and let's get to the cooking!

There are many ways to do chops, on a grill, in a pan or bake them, but since we are about being easy and quick...we are hitting the pan.

Here's what you Need:

Package of Lamb Chops: 2-3 per person (Let's go with 8 here)
Fresh Rosemary...a few sprigs (save some for plating!)
2-3 Cloves of Garlic chopped (1 clove every 4 chops...ish)
Olive Oil (do I have to say Extra Virgin?)
1 lemon for 2-3 tbsp of juice (Get some zest off the lemon prior to juicing and don't forget to roll your lemon prior to zesting to get the oils and juice flowing)
Salt (sea salt, course is more fun here) and Fresh Ground Pepper to Taste

This is so easy it hurts...But again you should achieve hero status from your tests subjects...er guests for this one.
Grab a large plastic freezer bag.
Toss in the chops, garlic and lemon juice and zest (a pinch). Salt and Fresh Pepper to taste...I'm a pepper guy here.
Grab a sprig of the Rosemary (and you'll love this), grab the upper tip with one hand, and with the other hand pinch two fingers at the top below the other and and slowly pull down on the sprig....voila all the little needles should come off. (Another "look cool" trick if you're doing this in front of others). Now, chop them up and toss in the bag.
Pour in Olive Oil to cover and holding the outside of the bag, rub it all in. (Um not that I have to say it, but seal the top please)

Let that sit over night if you can....for a few hours if you must....or hell even an hour will be better than most things they've eaten at a house....truth.

KEY: When you take out the chops let them hit room temp before cooking...it really makes a difference.

Fire up a pan (or grill pan if you have one) over high heat until it's really hot (a speck of water will sizzle), add the meat and sear for about 2 minutes. Turn them over and cook for another 3 minutes for med rare. If you are cooking good meat past med rare...please stop reading this blog.

OK now...plate them on a nice plate....bone side facing in like a lamb chop tepee. Place the rest of the Rosemary Sprigs around the plate (have fun with it don't get uptight here) and you're ready to serve!. Serve as appetizers or as a meal with steamed herb potatoes.
WINE NOTE: I'd go with a nice Syrah or Rioja here, but really drink what you like. This is about enjoying the meal and your guests.

Enjoy and of course....eat well.

TPC