Lamb Chops with Cilantro Mint Paste


*Ahem* In which I talk trash on winter.

Excuse me. No, excuse me, is it STILL WINTER?


I'm not doing anything, winter. Just sitting at home, waiting for you to get out.

Wearing my hat when you say, putting on my coat, all like, "Ooo, I'm gonna do whatever winter says". I was excited to wear my coat back in October, when it was a new coat. You know what it is now, winter?


AN OLD COAT.

And you know what? I'm through. Done.


Just get out, man. You're wrecking the party, you've stayed too long, we've all moved on.

There are little violets in the turf under the oak trees. What now, winter?


My whole lawn is full of mad, escaped crocuses. What are you going to do now, winter?

You huff and puff, and frost (frost again, really? You couldn't think of anything better?). But you aren't fooling anyone.


You're done, winter. You have three weeks to pack your things and go.

And if you don't, I'm coming after you.

Lamb Chops with Cilantro Mint Paste (adapted from Gluten Free, Dairy Free, Sugar Free)

Lamb! It's tender and delicious and easily digestible, and comes from a baby sheep. Sorry sweet sheepies. You are cute and delicious at once. This paste is amazingly flavorful, and I this is probably the best Easter dinner I can recommend for you.

2 lamb loin chops per person, 1-1/4 inch thick
Leaves from 1 long sprig fresh rosemary
10-12 black peppercorns
2 cloves garlic
1 T extra-virgin olive oil
2 tsp soy or tamari sauce
1 tsp fresh-squeezed lemon juice
Sea salt

Place the lamb chops on a plate and sprinkle with sea salt. Combine the remaining ingredients in a small food processor or mortar & pestle and grind into a paste. Rub the paste onto each side of the lamb chops. If there is any remaining, spoon it on top and set the chops aside in the fridge until you are ready to cook.

To cook the meat: Heat your oven to broiling, with a pan inside (cast iron works best). When it reaches broiling, remove the pan from the oven and put it on a burner set on medium-high heat. Drop in your chop, let it sear for 2 minutes, then flip it and let it sear on the other side for another 2. In the meantime, reduce the heat in the oven to 400. When chop is seared, place entire pan into the oven and let it cook another 2 minutes, flip, and cook another 2 (total cooking time is 8 minutes, including searing). Remove the meat from the pan and let it rest, covered, on a plate for 5 minutes to finish cooking. This will give you a medium rare chop. Increase time by increments of 30 seconds/side until you reach desired level of doneness.

Cilantro-Mint Paste

While the chops are resting, prepare this easy and zesty paste to dress them with. Combine the following ingredients in a food processor or mortar and pestle:

1 cup cilantro leaves
1/2 cup fresh mint leaves
1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
Fresh-squeezed juice of 1/2 lemon
1/2 tsp ground coriander
1/4 tsp sea salt

4 comments:

anne said...

Poor winter ! hahaha I like the color combination in that plate ! It looks festive oh ! SUMMERY I mean ;D I just love cilantro and the mint and cilantro paste really goes well with that scrumptious lamb chops !

Minted Magazine said...

Love the pop of green! Delicious!



Minted Magazine


mintedmag.com

a. maren said...

thanks guys! yeah i found the color of this one really appealing...

LynnieBee said...

NOM!!! And I couldn't agree more wholeheartedly with your sentiments!!!