A Lamb Supreme

So I got a 25% off coupon for Fresh Direct over the summer. I filled my freezer with meats. This weekend I defrosted the double cut lamb rib chops. This morning I marinated them in sea salt, pepper, garlic powder and olive oil. Tonight I walked them over to Sean’s and Sabrina’s house where we broke in her grill griddle. After a quick sear on either side so that the chops had beautiful color, I slid them into a 350-degree oven for ten minutes. After 5 minutes of resting, they where perfectly done, a nice rare. Since I can’t leave well enough alone, I made a chimichurri emulsion to go with them. Two bunches of cilantro, a few tablespoons of olive oil, one clove of garlic, a few splashes of vinegar, 1 tablespoon of sugar, salt and a few red pepper flakes all went into the blender. It whirled into a creamy bright green emulsion. Taste it to make sure it is the right balance. There should be a good mouth of cilantro, not too bitter (adjust salt and sugar to make sure) and there should be just enough heat from the red pepper.

Enjoy.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s