first time

Lamb isn't usually a meat that is on my radar for cooking. Until my dad brought home a package of thick cut loin chops of lamb, I had never actually prepared lamb. So I set to work finding a recipe that would do the meat justice. Although I liked the challenge of having an ingredient and trying to make the most of it, it was also a little nerve-wracking considering how much my dad had spent at the meat counter for such fresh and local lamb. To add a twist to things, most recipes call for the much thinner lamb chop or rack of lamb. I finally landed upon a recipe that called for the thick cut chops. When all was said and done, the lamb came out perfectly and went nicely our standard cous cous. Nick captured the moment perfectly with his expert food photog skills. Here's to guests that don't mind sleeping on the couch and who bring you challenges you can live up to.

Lamb Chops with Mint, Tomato and Garlic Sauce
adapted from Williams Sonoma's Roasting

8 thick cut, bone-in lamb chops trimmed of fat
Kosher salt, olive oil and pepper
2 T each chopped parsley and basil

1 T extra virgin olive oil
1 small shallot, minced
2 cloves garlic, minced
3 tomatoes, cored, seeded, and finely chopped
2 tsp balsamic vingar
6-8 T mint leaves, chopped finely
6-8 T basil leaves, chopped finely
1/2 c dry red wine

Rub each chop with oil and season with salt and pepper. Press chopped herbs into each chop. Let sit at room temperature for 1/2 hour before cooking.
Heat oven to 450. In a large oven-proof saute pan, heat 1 T oil until very hot. Add chops and sear for 2 minutes. Flip and sear the other side for 1 more minute. (You can cook in two batches if your pan isn't large enough to handle all the chops). Transfer pan to oven and cook until internal temp is 125-130 (for medium rare). Let chops rest, tented under foil, until sauce is ready.

Start cooking sauce while chops are roasting. In a saute pan heated over medium low heat, cook shallot in oil until soft. Add garlic and cook for 30 seconds, until fragrant. Increase heat to medium-high and add in tomatoes. Cook until dry, 3-4 minutes. Remove from heat and add in herbs and stir to combine. When chops have finished roasting, put chop roasting pan on medium high heat. Add wine and stir to de-glaze the pan. Add in sauce and juices from chops, bringing to a boil. Remove from heat and spoon over roasted chops. Season to taste with salt and pepper.