Autumn Lamb Goodness

2 things about lamb: they're adorable and tasty. here are 2 ways i prepare it:

Rib Chops:

-a good amount of olive oil in a hot pan is a good start.

-i now season the chops with salt, pepper and za'atar, that delish middle-eastern spice. i use a lot of that.

-toss in the lamb

tada! very tasty. lamb cooks like other red meats so it's done when it's the way you like it. i then top off the meal with either some polenta, cooked grit-style OR some sauteed asparagus which involves using either olive oil or this wonderful marinade called Soy Vay. it makes everything amazing.

Just Chops:
-slice up a macintosh apple and if you like, some baby carrots. those can be cut in half or thirds.

-heat the pan with butter, cinnamon and brown sugar.

-while waiting for the pan contents to caramelize itself, season the lamb with just salt. i don't add pepper because this dish is on the sweeter side.

-drop in the chops (but not from too much of a height. i got a nice butter burn and i was just standing around)

-make sure there's a good amount of cinnamon and brown sugar in the glaze so it can become a sort of glaze. add more than you think you'll need because meat can be hard to flavor on demand.

-when the lamb is about halfway done cooking toss in the apples and carrots (if you said 'yes' carrots). between flipping the lamb chops, cover them with the cooking apples so to flavor the meat.

-yada yada yada everything's cooked. once again, cover the meat and accessories with foil on a plate.

-now, i like more than one item on my plate usually so i cook a packet of Carolina saffron rice which includes a little butter with the boiling water. I then enjoy the rice mixed with the apples and carrots as a side dish to the lamb.

because of the absence of alcohol in my life, i can't suggest a wine to accompany this dish but i can suggest a cup of Harney & Sons Hot Cinnamon Spice tea afterwards.

cozy.
cozy.