“That without experimentation, a willingness to ask questions and try new things, we shall surely become static, repetitive, moribund.”
An easily halved lamb chop recipe for 2 people…yes, an anchovy or two and a good basic recipe that you can adapt easily like I did use a touch of anchovy paste, garlic paste, fresh rosemary and thyme leaves, and a dash of Greek seasoning. Another secret ingredient that I use is lemon rosemary salt that I make and keep in in a small ball jar for seasoning everything that calls for lemon and rosemary and sometimes when a recipe does not, but I think it needs a little touch. While I greatly adapted my recipe to accommodate sous vide cooking and a quick sear on the grill, I have listed Mark’s recipe and a link to follow…
I seasoned the chops as per the sous vide instructions, sealed and let them bathe away for 2 hours. A minute or two on a searingly hot grill or in a hot grill or cast iron pan for a beautiful bit of crust…
Not wanting to get into something complicated at the 5:25 period of time, I remembered that really good rustic tortellini in the pantry and as things go at some times, quick and easy does it works best for me at such a late hour so hitting the freezer for a container of sauce and gathering the Italian pantry ingredients, olives/2 kinds, the pasta and some nice capers from the fridge was a good place to start then a splash of EVOO, a handful of fresh herbs pinches of red pepper flakes (wishing that I had some of that Calabrian pepper spread or in oil) I forged ahead to beat the dinner clock.
Grab a sauté pan large enough to hold the tortellini in the sauce, briefly sauté the capers olives and add some fresh parsley, basil leaves, red pepper flakes and stir in the sauce/for us it was about 3/4-1 cup of sauce, just enough to gently sauce the tortellini, and cook for 4 or so minutes to heat through. Cook your tortellini according to directions, drain, add to the sauce, serve hot and with plenty of cheese on top.
Grilled or Broiled Lamb Chops, Italian Style from Mark Bittman, How to Cook Everything, p. 768
- 4 double-rib or large shoulder lamb chops or 8 rib or loin lamb chops
- Salt and freshly ground black pepper
- 1 clove garlic, peeled
- 2 or more anchovy fillets
- 1/2 cup fresh parsley leaves
- 1 Tbs each extra virgin olive oil
- Lemon wedges for serving
You must be logged in to post a comment.