Last week we had one of our crazy summer storms.
When the storm rolls in over the ocean it has a creepy-but-cool horror film look.
I decided to make Lamb Chops since they are quick and easy.
I marinated them in olive oil, chopped rosemary, chopped mint, minced garlic, salt and pepper.
If I would have had this thought sooner, I would have let these hangout together for several hours.
Once the grill pan was super-duper hot I put on the chops.
If you need a grill pan, I recommend this one by Lodge.
After about 3 minutes you’ll have a nice sear — Flip.
Another 2 minutes or so and they can come off the pan and rest – the lamb will continue to cook.
You always want to let meat rest so that the juices can distribute evenly.
I served the lamb chops with roasted potatoes tossed with rosemary butter.
And a bottle of red wine.
Easy, quick, and delicious – perfect for a week night.