Keith is part Greek (actually true!), and so we've really delved into the Greek food and culture for the past few years...OK, mostly food :=) One of the things that we really enjoy is lamb! (if it bothers you, just pretend it's something else until you eat it, and then realize you've been missing out on a very delicious meat). With all of that said, this recipe isn't Greek per se, but it does have lamb. It's quick and easy and guest-worthy. One thing we've just recently discovered is that you can be quite discriminating with your vinegar selection. For this meal, going to a gourmet shop to spend $15-$20 on a nice bottle of balsamic vinegar is worth it. You won't be sorry. Balsamic vinegar is so great for grilling vegetables & on salads that it's great to have around anyway. So, here's the recipe; bon appetite!
LAMB CHOPS W/ BALSAMIC REDUCTION
3/4 tsp dried rosemary
1/4 tsp dried basil
1/2 tsp dried thyme
salt & pepper to taste
4 lamb chops, 3/4 inch thick
1 TBSP olive oil (another thing worth spending a little money on)
1/4 c minced shallots
1/3 c balsamic vinegar
3/4 c low sodium chicken broth (you can make ch broth yourself & keep on hand w/o too much trouble; very good & enhances flavors of everything you cook - recipe to follow at later date)
1 TBSP butter (go ahead, use the real stuff)
Mix together all of the herbs and spices and press them into both sides of the lamb chops. Let the chops sit for 15 mins to absorb the spices. Heat the olive oil in large skillet on medium high. Cook the chops for about 3.5 mins per side for medium rare (you'll need to adjust the time if your chops aren't as thick or you want them more done). [make sure the oil is hot enough before you put the chops in...you want to hear the searing sound when they go into the skillet] Remove from the skillet; put on a plate. [don't tent w/ foil or they will keep cooking] Add shallots to the skillet and cook for a few minutes until browned. Stir in vinegar, scraping any bits of lamb off bottom of skillet. Add in chicken broth. Continue to stir and cook over medium high for about 5 mins. Cook until reduced by half. Remove from heat, stir in butter, and pour over lamb.
ROSEMARY CRISPS
These are super easy and DELICIOSO! It's seriously one of our FAV sides. It's crazy that this isn't a standard side, in our opinion, b/c it's so so good.
Red potatoes
Olive oil
Rosemary
Salt
Pepper
Heat your oven to 400. The key to this recipe is to slice your red potatoes (skin on) very very thin. Slice them as thin as you possibly can w/ a sharp knife (be careful). Mine are definitely less than 1/16", but you want to get them at least that thin. Slice as many as you think you'll need -- estimate 1 per person. Take all the sliced potatoes, put in a large plastic container, and drizzle with olive oil. You just have to kind of judge it b/c I never measure it out. You want enough that it will bind the spices onto the potatoes. Sprinkle dried/fresh rosemary, salt, and pepper (to taste) onto the potatoes. Put the lid on the container, and shake it vigorously. Wala, you will have evenly coated potato slices. Get a cookie sheet, lightly spray with Pam, and pour the potatoes on it. You only want one single layer, so if you made enough potatoes for more than 4, you will need to do a few batches. Press the potatoes down where most of them are flat and in a single layer. Cook for 20-25 mins or until they are starting to brown. Flip them over. Cook another 15-20 mins, keeping an eye on them so they don't burn. Serve!
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