I thought I’d take a break from putting together Truancy 9 to post a tiny recipe here. I had a gorgeous lamb dinner last night. A day late. I was supposed to have it for Friday night but I was really tired from slaying academic deadlines all day and wound up just reheating (delicious) leftovers. Anyway, I’ve been making this particular marinade for years, and first started via trial and error during my four years as a doctoral candidate in Australia, which has the best lamp chops and cutlets. But I did get some really lovely lamb cutlets delivered from Sejadi and yesterday’s dinner was heaven. No pictures, alas.
- Good Olive Oil
- Sea Salt (last night I used a combination of Sea Salt and Pink Himalaya Salt, though)
- Grated Black Pepper
- Paprika (a pinch should be enough, it’s just there to augment flavour, not drown it)
- 2 cloves of garlic per cutlet/chop, minced or pounded (depending on size, if small 1 clove is enough)
- 1 1/2 teaspoon of good marmalade or peach preserves per cutlet (depending on size)
- Parsley flakes (optional, sometimes I like to lift the flavour with some green notes)
- Lemon wedges (for squeezing lemon juice)
Wash (lightly, you’re not trying to drown the dearies nor remove the sweetness of the meat, just cleaning off excess blood and possible impurities) and pat dry the lamb chops. Smear on the garlic and seasonings w/ the olive oil. Let it marinade for around 30 minutes before massaging in the marmalade or preserves. Marinade for another 15 minutes. Squeeze the lemon juice on last and massage it gently into the lamb. Marinade for another 10-15 minutes. (alternatively if you’re feeling lazy just mix all of the above together and massage it in, but I like doing layered marinades when I have time and energy).
Heat the grill pan with a little olive oil. Slap your lamb chops in. Cook those babies till they’re succulent.
I made a home made mint sauce (because I was out of the bottled kind) for this and had the lamb w/ garden peas, sweet corn, grilled pumpkin (the last of the giant pumpkin that was delivered a few weeks ago) and taters, plus baby carrots (tiny leftovers in the crisper).