Let me preface this by saying, I do not eat lamb. I don’t like it. But my husband love, love, loves it, so twice a year, once on his birthday and once around Father’s Day, I make him some lamb, and this is his favorite recipe. I got the idea watching Gordon Ramsey, with what he does with fresh herbs. The first time I did it, I thought maybe if I had enough garlic and herbs I’d like it, but that wasn’t the case, so if you don’t like lamb, this recipe won’t help. If you do like lamb, this is super quick and easy.
- 2 Lamb shoulder chops, about 3/4″ thick.
- Smoked Paprika
- Fresh rosemary and/or thyme sprigs
- 5-6 cloves garlic
- 2 Tblsp + 1 Tblsp Olive oil
- salt/pepper to taste
- Heat 2 Tblsp oil in large fry pan.
- Add whole sprigs of herbs and the garlic, smashed or sliced (it’s much easier to just smash the whole cloves of garlic with the flat of a chef knife then remove the peel)
- Let the herbs sizzle in the pan for about 2 minutes to flavor the oil.
- While the herbs are getting aromatic, drizzle the remaining 1 Tblsp oil over the meat, and rub the paprika, salt and pepper into both sides of the meat.
- Move herbs to side of pan and lay meat in hot oil.
- My husband likes rather rare lamb, so I only cook the first side 3-4 minutes, then turn it over, place the garlic and herbs on top of the meat to add more flavor and let it finish cooking. For rare, just another 3-4 minutes.
- Remove from heat and serve.
I served his lamb with lemon and herb Greek style potatoes and homemade tzatziki.
The potatoes I did something a little easier/faster than the Greek dinner recipe I posted a few months back.
- 4 potatoes, cleaned and cut into chunks. (any potatoes will do – this time I had Yukon gold)
- 2-3 Tblsp olive oil
- 2 Tblsp salt-free Mediterranean seasoning
- 1 lemon – juiced
Mix everything together and bake at 400 degrees in a covered 9×13 pan 30 min, stirring once halfway through.