A Sarcastic Appetite

Lamb Chops with Tomatoes & Feta
November 15, 2010, 10:08 pm
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Over the weekend, the Ninja pointed to the stove and said, “Do you know what this is? This is called an oven. It’s used to cook dinner.”

(The Ninja also demanded that he would now like to be known on the blog as “The Smartest and Greatest Person Who Has Ever Lived, Also Known As Baby Bird In Certain Circles,” so take that with a grain of salt.)

He’s right, though, it’s been quiet around here for a few reasons, and one of those reasons is the obvious: I haven’t been cooking much. I’ve been sort of bored with everything – the same boneless, skinless chicken breasts done the same five ways. It got old fast. So these last few days, I’ve made an effort to look for new recipes with new ingredients, and tonight we hit the jackpot.

I’ve never made lamb chops before, and now I’m sort of wondering why. They cook quickly, and my initial fear that it would be a lot of work for only a little meat was unfounded. It’s plenty. The recipe calls for blade chops, but use loin chops if you can – they’re a nicer cut of meat and more flavorful. And serve with rice or orzo.

The Ninja claims this is one of the best things I’ve ever made. It looks like I finally remembered how to use that stove….

Lamb Chops with Tomatoes & Feta

Adapted from this Bon Appetit recipe. Serves 2.

1/2 c. + 2 tbsp. extra virgin olive oil

1/4 c. red wine vinegar

juice of 1 lemon

3 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. ground cumin

4 lamb loin chops

1 10 oz. container of grape tomatoes

6 thin slices red onion

2 handfuls baby spinach

2ish oz. nice feta cheese, or about 1/4 c.

In a medium sized bowl, whisk the olive oil and red wine vinegar together with the lemon juice, garlic, oregano, and ground cumin. Add salt and pepper; taste, and correct seasoning as necessary. Pour half the dressing into a shallow baking dish, and add the chops. Let sit for 30 minutes to an hour, covered, and flip once or twice. (Refrigerate if you’re planning to marinate for more than 30 minutes.)

Halve the grape tomatoes and add to the remaining dressing in the bowl; add the red onion slices, separating them into rings as you go. Toss and let sit. (Start the rice, and let that get going before you cook the chops, which only take about 10 minutes.)

Heat the last 2 tbsp. of olive oil in a large skillet – let it get nice and hot. Sear the chops, and cook, about 5 minutes per side for medium rare. Let them rest momentarily.

Plate the lamb chops: A handful of spinach, followed by two chops, followed by the tomato onion salad. Drizzle some of the dressing over everything, then top with crumbled feta cheese.