During my Monday Shopping today, I saw some lamb chops that looked just too good to pass up.
I don’t seem to buy a lot of lamb. No particular reason – I really like it – but for whatever reason, it doesn’t end up in the shopping cart all that often. Tonight, I figured the chops would go on the grill but I wanted something to go with them. I first thought of lemon and mint – the mint is already growing crazy outside – but in the end I opted for lemon, garlic, and rosemary. Classic lamb accompaniments. The rosemary hasn’t reached mint proportions, but it’s outdoors and fresh, nonetheless.
Lemon Rosemary Sauce
- 1 small clove garlic, minced
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp fresh rosemary
- 1/3 cup olive oil
- pinch salt and pepper
Place everything but olive oil in small food chopper and chop. With processor running, add oil slowly to create a lovely emulsion.
Serve atop lamb chops.
It’s one of those things that is just so easy, yet takes the meal from “good” to “WOW” with no effort, at all.
Served with the chops were Brussels sprouts – actually from Belgium – and a whole-grain rice assortment. Brussels sprouts are my most-favorite vegetable in the world. I know, I’m weird, but I’ve always liked them.
The rice was a blend of different whole-grain rices in the cupboard… black, mahogany, red, and the end of a confetti rice blend.
And the chops… Cooked to perfection. I put them on the grill and then heard Victor speaking with our next door neighbor over the fence, so off I went to join them. They flared up a bit and the fat got a bit charred, but they were g-o-o-o-o-d!
I’m going to have to pick them up a bit more often. The mint-and-lemon sauce combination still sounds good!