You don’t have to be a gourmet chef like Hannibal Lecter to cook an appetizing dinner, whether it is a human brain or regular lamb chops and cutlets.
This time I chose the more affordable meal option and prepared some delicious Rosemary and Garlic Lamb Chops.
PS: If by any chance there’s a discount on the black market, next time I’ll prepare the Sautéed Brain on Fried Onion Bed.
Cheers!
Rosemary and Garlic Lamb Chops
- 5-6 pieces of lamb chops and cutlets
- 2-3 rosemary sprigs
- 8-10 garlic cloves
- 2-3 teaspoon olive oil
- Salt and pepper
Brush the lamb chops lightly on both sides with olive oil and sprinkle them with salt and pepper. Leave them for about 15-20 minutes at room temperature.
Preheat the frying pan with olive oil and add the chops with the rosemary sprigs and the unpeeled, whole garlic cloves. Grill them over moderate heat until medium rare, for about 2-3 minutes on each side.
Lamb Chops with Mint Leaves and Roasted Sweet Potatoes
Prepare the lamb chops the same way as in the previous recipe without rosemary and garlic.
When ready sprinkle them with freshly chopped mint leaves.
Serve them with roasted sweet potatoes and feta cheese.
Roasted sweet potatoes
Peel the potatoes, wash them and chop them in small pieces. Season with olive oil, salt, pepper, and smoked paprika. Roast them for 30-40 minutes in a preheated oven at 180-200°C. Sprinkle them with feta cheese.
Enjoy!
Say Cheese! 