The Other Red Meat

Unfortunately, beef is off the list. Hopefully this is temporary. As much as I love bison burgers, they just aren't the same. They just taste....I don't know....better for you. I know, I know, you're supposed eat things that are good for you, but they don't have to taste that way. But you know what they say. When one door opens another closes. Or vice versa. Whatever. Anyway, this has opened a door to...

(Cheesy intro music) Da-da da da da-da!

(cue echo voice effect)

Budweiser radio voiceover guy: "LAMB.... THE OTHER RED MEAT!!"

(f/x loud gong)


I have always loved grilled lamb chops and my dad's roasted lamb. And give me a rack of lamb seared quickly and salted heavily and I am one happy camper. But now, I have learned to really love lamb loin chops. They are richer, heartier, meatier, and still retain the lightness of flavor like rack of lamb, with a texture that screams "Meat!". But loin chops have a little more of that muscular structure that can make them tough. And I don't always have the patience for braising. Tonight, I finally struck a balance between crusty grilled exterior and tender interior of the meat. I started them in a hot skillet and finished them in the oven, but it only took 20 minutes.


Lamb Loin Chops with Garlic and Rosemary (serves two)


Olive oil
6 Lamb loin chops
1 tsp Dried Rosemary (or one sprig fresh)chopped fine
1 tsp of coarse sea salt
3 Cloves of garlic, sliced crosswise
1/4 cup water

Heat a good splash of olive oil in an oven friendly non-stick skillet. Preferably one with a lid, but you can cover it with your stock pot lid if you have to. When nice and hot, add the chops and cook over high heat for 5 minutes. It should have a nice crust on one side. Turn with tongs, sprinkle the seared side with rosemary and salt and sear the other side for about 5 minutes.

Move the chops to make a little space in between and dump the sliced garlic into the oil between them for about one minute. Now pour the water in and immediately cover and put into a pre-heated 375 degree oven for 10 minutes. Take out the chops and put the pan juices back over high heat for about 5 minutes to concentrate the flavor. Serve the meat and juices over Braised Cabbage. It ain't pretty, but it's delicious.


Braised Cabbage

Olive Oil
1 Small* head of cabbage, quartered, but not cored.
1/4 cup of water
1 tsp of coarse sea salt

*When I say small, it's because my cabbage comes from an organic farm in Maine, so it naturally grows a little smaller than the gargantuan heads from the supermarket. If yours is the plain-vanilla supermarket variety and is humongous, in other words, if you don't think you can eat half of it for supper, use half a head, cut into four wedges. You can also substitute savoy cabbage, but it's usually twice the price, and this method of cooking makes regular cabbage taste as sweet and un-skunky as savoy. Because let's face it, boiled cabbage can be skunky.

Heat the oil over medium high heat in a heavy bottomed dutch oven. Put in the cabbage, cut side down, and brown for 3 or 4 minutes. Toss in the water and salt, cover and put it in a preheated 350 degree oven for one hour. Use as a base for lamb chops, roast chicken, any grilled or roasted protein with dripping juices.