The standards for lamb are high at our house. Lebanese food is one of the primary influences on my wife's cooking. Bittman's recipe is simple: preheat the oven, rub the lamb chops with garlic and cook. They took a little longer than the book suggested but that is to be expected in our oven. Daughter was pleased, said it reminded her of Mama Ayesha's in DC (see this post). High praise, indeed. And really, so easy - worth remembering.
Looks rather yummy!
ReplyDeleteIt was nice.
DeleteI've tried lamb chops a couple of times here at home, and I seem to be the only one in the family who likes them.
ReplyDeleteLamb definitely has a stronger flavor than most of the meats we eat. I think it works best in the right cuisine. Mediterranean cultures know what they’re doing with lamb.
DeleteThat looks delicious. I oven seared a steak once and it turned out pretty well. I wonder what else you can oven sear?
ReplyDeleteI know one can do it with fish. Probably less desirable with pork or poultry when you need to be more certain the inside is thoroughly cooked. I can't see why a lamb steak wouldn't work, though.
DeleteI love lamb and your photo looks wonderful.
ReplyDeletecheers, parsnip and mandibles
Thanks.
DeleteBig lamb fans in our house. We tend to broil it in the oven with salt, pepper, olive oil and freshly crushed garlic.
ReplyDeleteWe don't spare the garlic...ever.
Thanks for sharing the yummy pic!
V:)
Totally with you on the garlic!
DeleteI have trouble eating any kind of red meat (it's the taste), not sure why. While my husband shares the sentiment for beef, he has no problem with the taste of lamb. He'd probably enjoy this simple recipe and I'd be willing to try it, as long as there were plenty of sides to eat in case it doesn't go so well. ;)
ReplyDeleteWe went out for Turkish food last night. Such good lamb...
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