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RECIPE

Serves 2

A CookTale

The lamb chops came from The Smokehouse of the Catskills, always a reliable source for wonderful meat. The chops were marinated for a few hours with fresh Rosemary leaves, Lemon Juice, Salt and Pepper and EVOO. A simple but a highly flavorful combination. Plated with the potatoes and artichokes, delicious food was put on the table. A side dish of Heirloom Tomatoes with finely diced Basil Leaves rounded out the dinner.

INGREDIENTS For the Lamb Chops

2 6-8 Ounce Loin Lamb Chops (1-1/4″ thick)
A Marinade of 3 TB of EVOO, 1 TB of fresh Lemon juice, 5 or 6 Rosemary leaves (chopped), 1 Garlic clove (chopped) Salt & Pepper

METHOD

1. Heat a cast iron grill pan to high.
2. Remove the chops from the marinate.
3. Add the chops & grill for 2 minutes.
Turn the chops diagonally & grill for another 2 minutes.
4. Turn the chops & repeat the grilling procedure. When an instant thermometer inserted into the center of the Lamb registers 120F degrees, they’re rare. Another few minutes to 125 & they’re medium rare.

INGREDIENTS For the Potatoes & Artichokes

3/4 Pound of Baby Red Potatoes, halved
1 Package of frozen Baby Artichokes, defrosted
2 Garlic Cloves thinly sliced
1 TB of EVOO + 1 TB more for finishing the dish
Kosher or Sea Salt & Black Pepper

METHOD

1. Heat a deep sided saute pan, add a thin film of EVOO.
2. Add the Garlic & saute until tender & lightly colored.
3. Add the Artichokes & saute until deeply colored & tender. Remove to a bowl.
3. Add the potatoes & saute until deeply colored & tender.
4. Return the Arichokes & Garlic to the pan, cover & cook to be sure that everything is tender.
5. Add a splash of EVOO & season to taste.

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