Sunday, October 17, 2010

Lamb Chops: The Ultimate Fast Food

 There is a wonderful purveyor of lamb at the Pearl Farmer's Market here in San Antonio.  We are so fortunate!  The lamb is the best I've ever had.
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
grapeseed oil

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!

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