We were in line at the Jewel this past weekend and Rich was thumbing through this one particular holiday-themed piece from a big producer of refrigerated foodstuffs. Shazaam! He comes across this wicked tasty looking recipe for lamb chops – which, as it happened, we had a couple of packages of in our carriage.
Perfect! We bought the book and here’s how it turned out, right?
This particular supermarket checkout line cooking magazine’s publisher had decided that the content therein was so obviously superior that they would charge a premium for their SCLCM over the price of other SCLCMs lurking to tempt weak and unwary shoppers in line at the checkout.
I think not.
Just as I resist the urge to pick up any of the offerings from one TeeVee cook who routinely prices her family of magazines at least $1 more than others on offer, I managed to keep myself (or, ermmm, Rich) from tossing this SCLCM into our carriage.
I did, however, recall the basics of the recipe.
Quick! To da Google! Which, along with the very nice folk at Cooking Light magazine, provided me a recipe so very nice that I care not whether it is the same as the one from that over-priced SCLCM – AND, I had all of the ingredients in the larder – Bonus!
•2 tsp dried rosemary
•1/2 tsp salt
•1/2 tsp black pepper, divided
•8 (4-ounce) lamb loin chops, trimmed
•2 tsp minced fresh garlic – DON’T use that nasty jarred stuff; if you must use something other than fresh, find some dried garlic from a reputable spice merchant – I used 1/4 tsp dried garlic and 1/8 tsp dried shallot (both from The Spice House), soaked in a bit of water for 15 minutes – worked a treat
•1/2 cup good chicken broth
•1/2 cup cherry preserves
•1/4 cup balsamic vinegar
CAVEATS: I used 4 loin lamb chops, a 10 inch skillet, and 25 year old balsamic vinegar.
Combine the rosemary, salt, and 1/4 teaspoon of the the black pepper together and rub evenly over both sides of the chops (if you are planning to make this with the suggested 8 chops, I would use 4 tsp rosemary, 1 tsp salt, and 1/2 tsp pepper).
Heat your skillet over medium-high heat and coat with cooking spray.
Return the pan to medium heat and apply a bit more cooking spray. Add the garlic and cook for 30 seconds, then add the remaining 1/4 teaspoon of pepper and the broth.
Cook for about a minute, scraping up any browned bits stuck on the bottom of the pan (there be flavor, peeps).
Return the chops to a pan and turn to coat in the sauce.
Cook for another minute or so, or until the chops are done to your liking and the sauce as thick as you want.
We had ours over buttermilk smashed red potatoes with more of that sauce drizzled over the top.
And I didn’t have to pay a premium for the recipe.