Tonight's dinner used lamb, arugula, onions, and I used some products from a new purveyor at the Pearl Market, Oil Fusion, makers of balsamic vinegars, truffle oil, and more.
Pan-seared Lamb Chops:
4 lamb chops, brought out of the refrigerator and close to room temp
Royer's lemon-pepper dry rub
Oil Fusion blackberry balsamic vinegar
In a small sealable container, place 1-2 tablespoons balsamic vinegar, 2 Tablespoons grapeseed oil. Shake well to emulsify.
Pour over chops, coating on both sides.
Sprinkle a generous amount of lemon-pepper rub, or any sort of dry rub, on chops. The dry rub isn't necessary to achieve great flavor. I added a small sprinkle of homemade curry rub, too.
Heat a pan on medium-high heat. Add a small amount of grapeseed oil. Add chops. Cook for approximately 3.5 minutes on both sides. Remove from heat and allow to rest for a few minutes prior to serving.
Sliced onions were tossed with a small amount of truffle-infused olive oil,
sauteed until slightly caramelized, and set aside to cool .
Arugula was tossed with a vinaigrette composed of more blackberry balsamic vinegar,
grapeseed oil, a dash of curry mixture, and pepper.
Arugula was plated, then topped with onions
A delicious meal, easily cooked in less than 15 minutes!