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Broiled Lamb Chops
Served with young spring greens
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Serves 4
Prep time: 10 minutes Total time: 25 minutes |
- 1 bunch rosemary
- 1 lemon, preferably organic
- 2 lbs. mustard, turnip or other spring greens
- 8 small lamb chops
- 1 crusty loaf bread
Shopping List
- Black pepper
- Sea salt
- Unsalted butter
Pantry Items
- Bread knife
- Chef’s knife
- Heavy skillet
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Sheet pan
- Spatula
- Steamer
- Tongs
- Zester or Microplane
Tools
- Wine: Cabernet Sauvignon
- Dessert: Cheesecake
Suggestions
- When you walk in the door
- Don’t refrigerate the lamb
- Preheat the broiler, adjust the rack
- Get out Pantry Items
- Get out Tools
- Assemble the ingredients
- Put 3 cups water in the bottom of a steamer and set it over medium-high heat
- Open the wine and pour yourself a glass!
- Prep
- Strip 1 tbsp. leaves from the rosemary and mince them.
- Rub the rosemary into both sides of the lamb chops and set them on the sheet pan.
- Zest half the lemon.
- Squeeze half the lemon through your fingers into a small bowl.
- Measure 4 tsps. lemon juice.
- Rinse the mustard greens. Coarsely chop them.
- Call someone to set the table, because you won’t have time.
- Start Cooking
- Put the mustard greens in the steamer and steam until they are limp and tender but still bright green, 10 minutes.
- Take a minute to slice the bread.
- Put the lamb chops under the broiler and cook until they are crisp and golden on the outside, rosy pink inside, about 3 minutes per side.
- Melt 4 tbsps. butter in the heavy skillet over medium heat.
- Check the lamb chops – it might already be time to turn them.
- When the mustard greens are cooked, transfer them from the steamer to the skillet with the butter and turn them, using tongs, until they are thoroughly mixed with the butter.
- Add the lemon zest and stir, then season to taste with salt and pepper.
- Check the chops again – if they’re cooked, remove them from the broiler. Turn off the broiler.
- Divide the greens among four plates. Top with two lamb chops each. Drizzle the chops with lemon juice, and serve. Don’t forget the bread and wine!
