Seasonal Recipe Lamb Chops

From Executive Chef Scott Barham-Morgan

After feeling somewhat shut in during the dreary months of winter, springtime in the south welcomes us with blooming azaleas, warmer weather and bountiful produce. We begin to make plans for outdoor picnics, family gatherings at Easter and making the most of days filled with extended daylight hours. When it comes to the question of what to cook in the months of spring, the options are many and varied. Personally, I find myself craving lamb more often. I think it is because lamb lends itself to bright flavors, which is why I most often choose to marinate it in olive oil, fresh herbs like mint and rosemary, and finish it with the zest of lemon. Depending on which cut you choose, lamb can be prepared in a variety of cooking methods. The rib chops are tender with a meaty eye that is best on the grill and served rare. The loin chops look like little T-bone steaks and work nicely seared in a skillet. The leg and shoulders are the same as any other animal, much more sinewy and tougher due to being muscles that work harder. They require a long slow braise but the end result is a magical transformation that produces fork tender meat with incredible flavor! Despite loving them all, I tend to do more braised meat on colder nights in the winter when I have more time to cook for myself. By Spring, I enjoy lighter meals that are quick to prepare. In either case, one of my favorite cuts is the blade steak. It is not as prime as the rib chop, but it is easy to prepare, has a ton of flavor and is half the price! They can be grilled or seared and are great braised as well. If you love lamb but stay away from using it more often because of the expense, give blade chops a try!

Instead of giving a specific recipe, treat this as more of a guideline that can be adjusted to your own likes and creativity!

• Chop fresh herbs. I prefer a combination of mint, rosemary and basil. Parsley, thyme and oregano work well too.

• Place lamb blade chops in a casserole dish large enough to hold them in a single layer.

• Add enough olive oil to coat the meat.

• Add fresh herbs (but save a little back for garnish!).

• Add lemon zest and minced garlic.

• Turn to coat chops on the other side.

• Place in refrigerator to marinate for at least 30 minutes.

• When ready to cook, preheat a skillet on Med to Med High heat, depending on how hot your stovetop gets. Take chops out of marinade, leaving fresh herbs clinging to the meat. Season with Kosher salt and fresh cracked pepper.

• Place chops in skillet and allow to sear for approximately 3 minutes. Turn chops and sear on the other side for 4 minutes or until internal temperature reads 125 degrees on an instant read thermometer. Most blade chops are about ¾” thick, but sizes vary so they may need a longer sear to reach desired temperature. Meat should be medium rare.

• Let the chops rest on a cutting board for 10 minutes before serving or slicing (if you prefer the meat off the bone). Garnish with remaining herbs and lemon zest.

Lamb pairs well with many things. Try it with risotto, kale salad, roasted golden beets or couscous. Red wine stands up nicely to the richness of lamb. Open a nice bottle of zinfandel or pinot noir and your meal is complete! Bon appetit!