Jul 10 2014
Welcome, welcome, welcome to my very first post on lamb! Can you believe it?!? This blog has been kickin’ around for five years and I’m just now getting my first post up about lamb! I’m so excited about it, although there is a very good reason why it’s taken me this long – lamb is expensive! But if you too are watching your wallet and you want to make some tasty lamb for yourself, there’s a way it can be done. It’s one of the most useful things in recent history that my mother has taught me.
If you want to get around the expensive price tag of lamb, opt for lamb loin chops instead of lamb rib chops. Rib chops are those that are cut right from a rack of lamb, the ones with that come with their long bones Frenched (meat and fat trimmed back from them) and look a bit like a meat lollipop. Loin chops on the other hand, are cut further away from the rib, closer to the leg of the lamb, and (as you can see from the pic above) look a bit like tiny T-bone steaks. The bonus with the loin chop is, not only are they cheaper than the rib chops, but you also get more meat and less fat with them, so they make for a pretty hearty dinner. Just like the rib chops though, be sure not to cook loin chops for too long or else they’ll become tough and chewy and lose some of their robust earthy flavour. Just a minute or two a side – in a screaming hot pan or grill – will do.
6 lamb loin chops $10.99
2 tablespoons fresh rosemary, chopped $0.50
3 cloves garlic, minced $0.03
2 tablespoons olive oil, plus one tablespoon for the pan or grill $0.09
Total cost $11.63
Cost per serving $3.87
1.) Place rosemary, garlic, 2 tablespoons olive oil, and salt and pepper on a plate or in a shallow casserole dish. Stir to combine. One by one, place loin chops into the mixture, turn to coat, and then set aside. Repeat with remaining chops. Once all the chops are finished, you can marinate them for up to an hour (or even longer in the fridge.) I didn’t plan ahead that long, so I just let them sit on the counter for a few minutes while I pulled the rest of my dinner together.
2.) When ready to cook the lamb, place a skillet or indoor grill pan over medium-high heat (of course, you could do this on an outdoor grill as well.) Add a tablespoon of oil, or oil the grates, and wait for the pan to heat. Add the lamb chops and cook for just over one minute to two minutes on one side. Flip, and cook for one minute on the other side.
3.) Turn heat off, remove lamb chops to a plate or cutting board, and tent with foil to keep warm while resting them for a few minutes.
4.) Serve and enjoy!