Ingredients with Measurements:
- 4 lamb chops, about 1 inch thick
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Special equipment needed:
- Cast-iron skillet
Step-by-step instructions:
1. Preheat the cast-iron skillet over medium-high heat.
2. Season the lamb chops with salt and pepper on both sides.
3. In a small bowl, mix together the olive oil, garlic, rosemary, and thyme.
4. Rub the herb mixture onto both sides of the lamb chops.
5. Place the lamb chops in the skillet and cook for 3-4 minutes on each side, or until the internal temperature reaches 145°F for medium-rare.
6. Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat for the skillet. Internal temperature of lamb chops should reach 145°F for medium-rare.
Serving size:
4 servings
Nutritional information:
Per serving:
- Calories: 290
- Fat: 21g
- Protein: 23g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
- Sodium: 70mg
Substitutions for ingredients:
- Lamb chops can be substituted with pork chops or beef steaks.
- Olive oil can be substituted with vegetable oil or butter.
- Rosemary and thyme can be substituted with other herbs such as oregano or basil.
Variations:
- Add a squeeze of lemon juice over the lamb chops before serving.
- Serve with a side of roasted vegetables or a salad.
- Use a marinade instead of a rub for the lamb chops.
Tips and tricks:
- Let the lamb chops rest before serving to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb chops are cooked to the desired temperature.
- Don't overcrowd the skillet, cook the lamb chops in batches if necessary.
Storage instructions:
Leftover lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lamb chops in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the lamb chops on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs such as rosemary or thyme.
Pairings:
- Red wine such as Cabernet Sauvignon or Merlot.
- Roasted vegetables such as carrots, potatoes, or Brussels sprouts.
Suggested side dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the lamb chops are sticking to the skillet, add more oil to the pan.
- If the lamb chops are not cooking evenly, adjust the heat or move them around in the skillet.
Food safety advice:
- Cook the lamb chops to an internal temperature of 145°F for medium-rare.
- Wash hands and utensils thoroughly before and after handling raw meat.
Food history:
Lamb chops have been a popular dish in many cultures for centuries. In ancient Greece, lamb was often served at feasts and celebrations. In the Middle East, lamb is a staple in many traditional dishes such as kebabs and stews.
Flavor profiles:
The combination of garlic, rosemary, and thyme gives the lamb chops a savory and herbaceous flavor.
Serving suggestions:
Serve the lamb chops with a side of roasted vegetables and a glass of red wine for a delicious and satisfying meal.
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