Monday, November 7, 2011

Rosemary Garlic Roasted Lamb Chop

The Meat CSA awesomeness strikes again!  I love getting different cuts of meat every month; it really forces me to spice things up in the kitchen.  Otherwise, I think I'd just get the same things every week at the grocery store.  Lamb chops?  I don't think I would have bought them on my own, but they are so tasty!

Anyways, this is a great dish.  The lamb chop was pretty large, so the two adults and baby split it for dinner.  It slow roasted so well that it actually fell apart around the bone, as you can see in the picture above.

(I also made my Butternut Squash Apple Ginger Soup, so we had a lovely warm-you-up-on-the-insides dinner.)

The Tools:

- 4 qt. crockpot

- 1 big 'ol lamb chop
- 3 T olive oil
- 2 fresh sprigs rosemary (dried would work, too)
- 4 clove garlic, finely minced
- 1/2 t freshly ground black pepper
- dash sea salt

The Process:

Mix all ingredients (except the lamb!) together in a bowl.

Rub the herb and olive oil mixture into the lamb chop.  Plop the chop in the crockpot, dump any remaining oil or herbs over the top of it and turn it on LOW for 5-6 hours.

Run around with the kiddo all day, read a ton of books, crunch in the last leaves of fall and then come back to the house and ENJOY!

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