My last cooked meal of 2014

It’s been about 2 weeks since we said goodbye to 2014 and hello to 2015! And I finally have a chance to post about the last meal I cooked for 2014.  I think it was pretty successful! I saw this recipe in my Food & Wine magazine and knew I had to try it.  It may seem like regular grilled lamb chops but this one had a few different ingredients like paprika and plenty of rosemary.

Food & Wine Magazine, January 2015, Page 97
Food & Wine Magazine, January 2015, Page 97
Rosemary-Garlic Lamb Chops with Pimenton & Mint
Rosemary-Garlic Lamb Chops with Pimenton & Mint

Here’s what you’ll need (serves 4):

  • 1/2 cup rosemary leaves
  • 8 garlic cloves
  • Kosher salt & pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 12 baby lamb chops
  • 1/4 cup small mint leaves, for garnish
  • Large pinch of pimenton de la Vera, for garnish (I used regular paprika)

First, you’ll need to pulse the rosemary, garlic, salt & pepper in a blender.  With the blender on, add the olive oil.  Then coat the lamb chops on both sides on a flat surface and let them marinate.

Blend the marinade until finely chopped
Blend the marinade until finely chopped
I used a baking sheet to coat the lamb chops in the marinade
I used a baking sheet to coat the lamb chops in the marinade
Coat both sides and let them sit overnight or for a few hours
Coat both sides and let them sit overnight or for a few hours

After you’ve let them marinate, the next part is pretty easy.  You can either use a grill pan or a grill.  I just have a counter top Cuisinart Griddler and that worked well but next time I definitely need a regular grill because it makes  a difference taste-wise.  The recipe recommends grilling each side for about 6 mins or until they are nicely charred. I like mine on the rarer side.

Right before serving, garnish the lamb chops with some mint leaves and pimenton (or paprika) and a drizzle of olive oil.

Here’s part of the finished product.  We served it so fast I couldn’t get a better picture (haha).

Part of the finished product!
Part of the finished product!

The recipe can be found in Food & Wine magazine, January 2015 editiion, on page 96 with picture on page 97.

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