I was at the market already so it was pretty hard to resist the lamb chops from 3-Corner Field Farm. It’s lambing season soon and they won’t be back in the market until June. I picked up four chops that cost $30 with a big knob of sheep’s milk cheese covered in herbs de Provence. The lamb was just slaughtered and packed immediately–I could tell as soon as I unwrapped them at home. Unlike the chops I buy from my neighborhood grocery store, the meat hasn’t been in storage for a long time and it tasted like it, too.
I cook a lot of lamb at home. I’ve cooked it with Indian spices. I’ve served it with corn pudding. I’ve tried it the Julia Child way. This time, I wanted to keep it simple. I mixed some olive oil and balsamic vinegar with minced garlic and fresh rosemary and brushed it on the chops. I broiled them for about ten minutes per side. They were done as soon as I poked them–soft, but firm. (Remember the meat of your palm right below your thumb.) I took them out of the oven and let them sit for five more minutes to finish cooking while I tossed some greens with the sheep’s milk cheese. We finished a bottle of red Loire wine with it.
3 grass-fed lamb chops
5 garlic cloves, minced
3 sprigs of rosemary
1 cup balsamic vinegar
salt, pepper, olive oil
1. Preheat oven to 350Âº. In the meantime, combine all the ingredients in a large bowl and marinate the lamb chops in it.
2. When ready to cook, roast lamb chops for 10 minutes per side. They’re perfect when the meat feels like the palm right below your thumb. Remove from oven to a chopping block and let rest for five minutes.