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Perfect Loin Chops​


  • 8 1/2-inch-thick lamb loin chops (about 2 pounds fatty tips trimmed)

  • Salt and freshly ground pepper

  • dried thyme

  • 3 tablespoons extra-virgin olive oil

  • 10 small garlic cloves (halved)

  • 3 tablespoons water

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced parsley

  • crushed red pepper


  • Season the lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add the lamb chops and garlic and cook over moderately high heat until the chops are browned on the bottom, about 3 minutes. Turn the chops and garlic and cook until the chops are browned, about 2 minutes longer for medium meat. Transfer the chops to plates, leaving the garlic in the skillet.

  • Add the water, lemon juice, parsley and crushed red pepper to the pan and cook, scraping up any browned bits stuck to the bottom, until sizzling, about 1 minute. Pour the garlic and pan sauce over the lamb chops and serve immediately.

Rosemary Garlic Leg of Lamb


  • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied

  • 4 garlic cloves

  • 1 tablespoon fine sea salt, or to taste

  • 2 tablespoons chopped fresh rosemary

  • 1/2 teaspoon black pepper

  • 1/4 cup dry red wine or beef broth



  1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

  2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

  3. Preheat oven to 350°F.

  4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

  5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

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Mediterranean Shoulder Chops​


  • 3 tablespoons olive oil divided

  • 1 medium onion roughly chopped

  • 4 large carrots roughly chopped

  • 3 large garlic cloves minced

  • Kosher salt and freshly ground pepper to taste

  • 2 1 -inch thick lamb shoulder chops about 2 pounds total

  • 2 cups sliced mushrooms such as button, cremini, shiitake

  • 1 cup diced zucchini or summer squash

  • ½ teaspoon dried thyme

  • 2 teaspoons dried rosemary crushed

  • 1 cup red wine

  • ½ cup tomato sauce or pureed tomatoes

  • Water or chicken broth as needed

  • ¼ cup chopped fresh parsley


  • In a large skillet with a lid, preferably cast iron, heat 1 tablespoon of the olive oil over medium high heat.  Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 7 minutes.  Scrape the mixture into a small bowl.

  • Season the lamb with salt and pepper on both sides.  Give the skillet a quick wipe with a paper towl (be careful; that skillet is hot!), and return the skillet to the heat. Add 1 more tablespoon olive oil, make sure the pan is very hot, then add the chops and sear for about 4 minutes on each side until the chops are browned on both sides. Transfer the chops to a plate.

  • Add the remaining tablespoon of olive oil to the pan, and then the mushrooms, zucchini, thyme and rosemary.  Sauté until the mushrooms give up their liquid, and that liquid evaporates and the vegetables become tender and slightly golden, about 7 minutes.  Stir in the carrot and onion mixture.   Add the red wine, stir to release and browned bit from the bottom and let it reduce by a little bit, about 2 minutes, then stir in the tomato sauce and tuck the browned chops into the mixture.  Cover the pan, lower the heat to medium low, and let the liquid very gently simmer for 2 hours, until the meat is very, very tender, almost falling apart.  Check periodically to make sure there is still liquid in the skillet, and add a bit of water or broth if necessary.

  • Sprinkle the finished dish with the parsley. Serve the lamb chops with the pan sauce over your choice of starch.

  • Preheat the oven to 375.

  • Brown and cook pork sausage, garlic, bell pepper, and onion in a skillet with olive oil.

  • Scramble eggs and cream with salt, pepper, and oregano

  • Add tomatoes and spinach to the skillet.

  • After spinach is sautéed, add all ingredients to a baking dish and bake until eggs are set, about 15-20 minutes.

  • Serve Immediately (with potatoes, toast, and jam!)

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