Ingredients with Measurements:
- 1 lb. lamb chops
- 1 head of garlic
- 1 tbsp. olive oil
- 1 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh thyme
- Salt and pepper to taste
- 8 oz. pasta
- 2 tbsp. butter
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Large skillet
Step-by-Step Instructions:
1. Preheat oven to 400°F.
2. Cut the top off the head of garlic and place it on a piece of aluminum foil. Drizzle with olive oil and wrap tightly. Place on a baking sheet and roast for 30 minutes.
3. While the garlic is roasting, mix together the chopped rosemary, thyme, salt, and pepper in a small bowl. Rub the mixture onto both sides of the lamb chops.
4. Heat a large skillet over medium-high heat. Add the lamb chops and cook for 3-4 minutes per side or until browned and cooked to your desired level of doneness. Set aside to rest.
5. Cook the pasta according to package instructions until al dente. Drain and reserve 1/2 cup of the pasta water.
6. In the same skillet used to cook the lamb, melt the butter over medium heat. Squeeze the roasted garlic out of its skin and add it to the skillet, mashing it with a fork. Cook for 1-2 minutes.
7. Add the cooked pasta to the skillet and toss to coat with the garlic butter. If the pasta seems dry, add some of the reserved pasta water.
8. Serve the pasta topped with the herb-crusted lamb chops. Sprinkle with grated Parmesan cheese and chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Roast garlic at 400°F.
Serving size:
This recipe serves 2-3 people.
Nutritional information:
Calories: 625
Fat: 31g
Saturated Fat: 14g
Cholesterol: 130mg
Sodium: 339mg
Carbohydrates: 44g
Fiber: 3g
Sugar: 2g
Protein: 41g
Substitutions for ingredients:
- Lamb chops can be substituted with beef or pork chops.
- Rosemary and thyme can be substituted with other herbs such as oregano or basil.
- Parmesan cheese can be substituted with another hard cheese such as Pecorino Romano.
Variations:
- Add roasted vegetables such as cherry tomatoes or bell peppers to the pasta.
- Use a different type of pasta such as penne or linguine.
- Serve the lamb chops with a side salad or roasted vegetables.
Tips and Tricks:
- Make sure to rub the herb mixture onto both sides of the lamb chops for maximum flavor.
- Reserve some of the pasta water to add to the pasta if it seems dry.
- Let the lamb chops rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the pasta and lamb chops on a large platter for a family-style presentation.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of red pepper flakes for some heat.
Pairings:
Pair with a glass of red wine such as Cabernet Sauvignon or Merlot.
Suggested Side Dishes:
Serve with a side salad or roasted vegetables such as asparagus or Brussels sprouts.
Troubleshooting Advice:
- If the lamb chops are sticking to the skillet, add a little more oil to the pan before cooking.
- If the pasta seems dry, add some of the reserved pasta water to the skillet.
Food Safety Advice:
- Make sure to cook the lamb chops to a safe internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pasta has been a staple in Italian cuisine for centuries, with the first recorded mention of pasta dating back to the 14th century. Lamb is also a popular meat in Mediterranean cuisine.
Flavor Profiles:
This dish is savory and herbaceous with a subtle sweetness from the roasted garlic.
Serving Suggestions:
Serve this dish for a special occasion or a romantic dinner at home.
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