Lamb Chops

Recently, I learned a valuable food lesson. Better ingredients truly does lead to better food. So when you stumble upon a new butcher and he happens to be in possession of some stunningly beautiful organic Colorado lamb and the lifetime of experience necessary to butcher to beautiful and perfect lamb chops, you are guaranteed an amazing dinner. I take no credit for this one, it was perfect all on its own. All I could do was serve it up (with some locally grown, farmer's market broccoli) and enjoy the best tasting lamb I have ever made, possibly ever tasted. I served this heaven on top of broccoli and with a balsamic syrup drizzle.



Lamb Chops:
2 lamb chops, 1 inch thick, trimmed with just a little layer of fat remaining
1/2 tsp salt
1 tsp pepper
1 tsp ground coriander
1 tsp of dried rosemary
A pinch of ground cloves
1 tbsp of oil

Preheat the oven to 350 degrees. Heat oil over medium-high heat in a skillet. Rub lamb with spices. Brown the lamb for 3 minutes on one side and then 2 minutes on the other. Transfer to the oven and continue cooking 5-6 minutes for medium rare. Serve the perfection of good meat. I used the hot pan with the lamb drippings to cook the broccoli as well. I just sautéed the broccoli until browned then cooked covered on low, with a little salt and pepper, let the lamb juice handle the rest.

Balsamic Syrup:
1/2 cup of good quality balsamic vinegar
1/2 tsp black peppercorns, whole
1/2 tsp of whole cloves

In a small pot heat the vinegar, peppercorns and cloves. Bring to a boil and reduce heat to medium low. Cook on a simmer until the vinegar has reduces into a syrup. Be careful not to let the pot boil up, because the vinegar will turn to a caramel consistency. Drizzle over lamb and broccoli or whatever else you might be having. It also tastes great on crusty bread.

Happy Eating.