Yes, I am hereby and at last engaging in that ”time-honored” FB tradition of displaying one’s private FOOD PREPARATIONS for the awestruck wonderment of those inhabiting cyberspace. Because we ALL KNOW how crucial it is that untold others see exactly what we are about to put into our mouths and proceed to masticate, thus launching the arduous and biologically complex process of human digestion.
Whull, at least my Foodie Narcissism comes with a recipe that you, too, can perhaps implement in your own future efforts to flood the internet with visual information about items your teeth are eager to gnaw while your tongue makes a series of accompanying, helpful movments and saliva-drenched gyrations.
Behold (above) the centerpiece of my Christmas Day Lunch, or Lupper. Or brunch. Or Bupper.
8 Lamb Loin Chops, Marinated Overnight.
You’ll need: 8 Lamb loin chops (no kidding)
Salt them with a reasonable amount of kosher or sea salt. (Not too much!)
For your marinade: mince 8 or 9 cloves of garlic; chop finely one fresh “branch” of rosemary—about 2 heaping tablespoons worth, when chopped; chop finely one cluster of green onions, the kind you buy in any supermarket; using about a one-inch wide slice of lemon peel, create some lemon zest, chopped in a fine julienne style; add about a quarter cup of chopped purple onion; slop a few passes of good extra virgin olive oil in a skillet and then combine all the ingredients of the above-described marinade into a skillet or big baking dish.
Rub all eight of the lamb loin chops in the mess, coating both sides LIBERALLY. Cover and place in the fridge overnight.
When ready the next day, preheat your oven to 400 degrees, but cook the lamb chops on high heat atop the stove FIRST, about 2 minutes each side. You want to give them a nice, quick sear.
Next, transfer the lamb chops into a DIFFERENT baking dish or oven-safe skillet, and place them in the preheated oven. Cook ‘em for about 10 minutes, or 15 if you like your lamb well done .
Meanwhile, reserve the “drippings” from your stovetop sear (including all the marinated bits). Strain the liquid, etc. through a mesh strainer into a saucepan. Add about a cup of chopped mushrooms (morels or brown button mushrooms are great—don’t use toadstools or hallucinogenic varieties.)
Cook the strained liquid and mushrooms on med-high heat in the saucepan. Add a bit of vegetable stock if you feel you don’t have enough broth. As the mushrooms give off their goodness and the liquid begins to reduce, add a small handful or flour or cornstarch to create a roux. Stir like mad with a bamboo whisk or wooden spoon to turn the roux, keeping it smooth and silky.
When your lamb loin chops are finished in the oven, serve them up and top them with sprigs of rosemary and your lamb roux/gravy. Voila!
I served this on Christmas Day with mashed potatoes (save some gravy for them taters!), brussels sprouts, homemade dungeness crab cakes, and an earthy pinot noir. No one keeled over. At least not from the food.
Trust me, it’s Ten Commandment-breaking good. Just like I hope your Christmas and New Year shall be. (Staying on the straight & narrow, of course.)
Happy Happy Times, Friends … Another Year Beckons. Whatever shall we do with it?