Very simple preparation of some scrumptious lamb that we got from the wonderful folks over at Sunrise Farm in White River Junction, VT. I picked up an entire lamb back in December, already slaughtered and butchered, for only about $100. We've been eating the lamb all winter, in various wonderful incarnations; because we took home the entire lamb, there were all kinds of cuts that I'd never cooked with before-- stew meat, ground lamb, lamb shanks, etc., in addition to the more familiar leg of lamb and lamb chops. Last night we cooked the lamb loin chops, which were GLORIOUS. Recipe courtesy of Bon Appetit magazine, via epicurious.com, my favorite place to find recipes for things I've never cooked before. The picture above shows the lamb marinating-- we let it sit at room temperature for about 45 minutes before cooking.
Ingredients:
- 4 large garlic cloves, pressed
- 1 tablespoon fresh thyme leaves, lightly crushed
- 1 tablespoon fresh rosemary leaves, lightly crushed
- 2 teaspoons coarse kosher salt
- 2 tablespoons extra-virgin olive oil, divided
- 6 1 1/4-inch-thick lamb loin chops
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