Easy Lamb Chops with Roasted Brussels Sprouts and Salad
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Unwrap the chops (one per person) and pat dry with a paper towel.
Liberally season with kosher salt and freshly ground pepper on both sides.
TIP: keep your salt and pepper out on the counter for easy use.
1. They are great heat conductors
2. They can go in the oven
3. They are super easy to clean-up
Heat the skillet over medium-high heat for a few minutes.
Add about 1 tablespoon of oil ~ I used olive oil, but canola would work really well too ~ swirl in the pan and heat until really hot.
Add your lamb chops and sear on both sides, about 3 minutes per side, turning with tongs, until nicely browned, even a bit “crusty” on the outside.
Pop the skillet on the lower rack in the oven. Set the timer for 7-8 minutes for medium rare. This is a good time to toss the vegetables to make sure nothing is sticking
While the lamb chops and vegetables are cooking, clean and tear your lettuce of choice into small pieces. I used both red leaf lettuce and butter lettuce. Add some halved grape tomatoes, onion, whatever you like, and some cheese ~ I love cubed feta. Make your quick vinaigrette in the same bowl that you used for tossing the vegetables. It already has a little oil and salt and pepper in it so just use it.
When the timer goes off, check the lamb chops for doneness with an instant-read thermometer, one of my favorite tools in the kitchen. My chops read 130 degrees. Tent loosely with foil and let rest. The internal temperature should rise to 135 degrees.
Toss the vinaigrette with the salad and place on salad plates. Give the salad another grind of pepper.
Remove the vegetables from the oven. They’ve been in about 15 ~ 20 minutes total so they should be nice and roasted, brown and caramelized.
Plate the vegetables and the lamb loin chops on your serving plates. Sit down and enjoy your easy and delicious weeknight meal.
Dinner done in under 30 minutes. And here is the great thing: after the meal, you have a super easy clean-up.
1. The tongs and whisk, plates and silverware go in the dishwasher.
2. Take the foil off the rimmed baking sheet which should still be clean. Throw away the foil. Put away the rimmed baking sheet.
3. The bowl you used for the vegetables and the vinaigrette can quickly be hand washed.
4. The non-stick skillet needs just a little soap and scrub and it’s clean. If you used a cast-iron skillet, you don’t even need soap, just really hot water and a little scrub and it’s clean.
Here’s another GREAT TIP: don’t dry the dishes. Place them on a drying mat or clean dish towel and in the morning they will be dry and you can just put them away. In professional kitchens, equipment is never hand-dried for sanitary reasons. Air-drying is better for sanitation (no transfer of germs) and you save so much time.
One more GREAT TIP: place your cast-iron skillet in the oven to dry completely. There is enough residual heat from your cooking to insure that the skillet is bone dry and there is no chance of rust. Just remember to remove it in the morning.
That’s it. And you didn’t even need a recipe to enjoy a delicious weeknight meal in 30 minutes.
Over the next several weeks, I’ll share a meal that fits the easy prep, easy cooking, easy clean-up criteria.
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