Starting this post off with one of our families favorite quotes in the title above!
That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.
Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.
The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.
When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.
Here are the recipes and a couple of photos. Enjoy!
8-12 Lamb Rib Chops (serves 3-4)
2 tbs Olive Oil
2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )
3 sprigs of Fresh Rosemary (pulled off of stem)
1 ziploc or sandwich bag
Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking! Remember to let the meat sit post cooking!
For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.
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