I must have been inspired by the remodel, because I went into my new kitchen and cooked up a storm! I made a quick marinade for lamb loin chops and whirred a pistou in the mini-chopper.
Of course, the fabulous lamb chops came from Umpqua Valley Lamb and were over one-inch thick. (For non-Oregonians... that is Um-qwah...the "p" is basically silent. The Umpqua tribe has a rich and important history in Oregon and helped Lewis & Clark during their winter at Fort Clatsop. These days they are just rich.)
I served the lamb chops with a simple potato gratin and a tomato salad. Dang, I didn't even use my fancy new cook top!
Balsamic Lamb Loin Chops with Parsley-Mint Pistou
4 lamb loin chops (about 1 to 1¼ pounds)
1 clove garlic, crushed
1 Tablespoon balsamic vinegar
2 Tablespoons red wine
1 Tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Mix marinade ingredients together in a small bowl and pour onto a flat dish that is just large enough to hold the lamb chops in a single layer. Place the chops on the plate, turn to coat all sides and leave to marinade for around thirty minutes, turning occasionally, or until chops have come to room temperature. Grill as desired. (DT grilled our chops for 4 minutes per side over a fairly hot fire.) Place grilled chops on a clean plate, loosely cover with foil and let rest five minutes. Serve with Parsley-Mint pistou. Serves 4.
Pistou is a famous French sauce made with fresh basil, garlic and olive oil (not to be confused with pesto!). This version is very nice served over lamb. Keep the tops from a few mint stalks as garnish, if desired.
½ cup mint leaves (1 oz.)
1 cup Italian (flat-leaf) parsley, tough stems removed (one large handful)
2 Tablespoons extra virgin olive oil
2 teaspoons lemon juice
¼ teaspoon kosher salt, or to taste
Place all ingredients in a food processor, mini-chopper (or mortar and pestle if you need the exercise... pistou means "pounded"). Whir until a chunky paste, scraping down the sides of the bowl several times. Spoon over lamb. Makes about 1/3 cup, serving 4.