My Signature Dish: Herb Marinated Lamb

Everyone Should Have A Signature Dish and this is mine.

Herb Crusted Lamb with Parmesan Zucchini and Cheddar Mashed Potatoes

A signature dish is your showstopper that you whip out on special occasions or when you are cooking to impress. It does not have to be technically too difficult and complicated, it can simple and elevates. Mine is this. Lamb is one of those meats that a lot of people are hesitant to try. Either they do not know how to cook it or they are anxious about the taste. However, due to its high protein and mineral content and its mild flavor, it can be a delicious and beneficial addition to the dinner repertoire. This recipe for lamb requires a few hours of marination time, but only about 10 minutes of cooking time. So the chef recommends that you marinate the lamb ahead of time either the night before or the morning of cooking the meal. The recipe is as follows:

The ingredients:

1 lb lamb loin chops

¼ cup balsamic vinegar ( or red wine vinegar)

¼ cup olive oil

1 tsp worcestershire sauce

1 tbsp garlic, minced

1 tsp dried rosemary

2 tsp dried parsley

2 tsp dried oregano

1 tsp sage (optional)

Salt & Pepper to taste

1 tbsp oil

Procedure:

1. Combine all the ingredients in a bowl or ziploc bag and mix thoroughly. Make sure all the Lamb is saturated with the marinade.

2. Set in the fridge to marinate for at least four hours to overnight.

3. After the mairnation period, pat the lamb dry so that it will be able to sear nicely, then season on both sides with salt and pepper.

4. Preheat the oven to 450F.

5. Heat a sauteuse to medium high with neutral oil and sear the lamb chops until both sides are browned. No more than 3 minutes. Beware if the heat is too high the marinade might burn.

6. Place the lamb on a sheet pan with a rack if you have one, and then bake it in the oven for 5 minutes.

7. To finish up the cooking, broil the lamb in the oven at 450 F for 3 minutes. This will cook the lamb to medium rare. If you would like it more done, broil for up to 7 minutes, but watch it for risk of burning.

Final Product:

Here I served the lamb with cheddar mashed potatoes and parmesan crusted zucchini. Red meat pairs well with potatoes of any kind and any seasoned green helps uplift every dish.

Bonus recipe:

If you want to create saucy accompaniment to this dish. Save the marinade and the fat drippings in the pan from when you seared the lamb. Throw in a half of onion sliced and saute until clear, then add half a cup of sliced mushrooms and the leftover marinade. Reduce until the marinade is a syrup texture. This side will add flavor and complexity to the dish.