Dinner tonight was broiled garlic-rosemary lamb chops with bacon, sharp cheddar & Parmigiano-Reggiano mac’n’cheese.
Several weeks back I picked up a family pack of lamb chops on sale. Last night I pulled the last set out of the freezer. I wanted to do the garlic-rosemary combination that I did on my first lamb chops. To my chagrin, I was out of fresh garlic. I ground together some dried garlic and rosemary in my mortar and pestle, but needed some liquid, so I added a little bit of fish sauce. I rubbed this combination on the lamb chops and set them aside while I made the mac’n’cheese.
I took the last of a package of bacon (~ 1/4lb), diced it and threw it in my 12″ cast iron skillet. I cooked it till it was nice and brown, then removed the bacon to a plate. I transferred the grease to a small sauce pan and added some flour to make the roux for my mac’n’cheese. The cheese was a blend of sharp cheddar and Parmigiano-Reggiano that I grated earlier this week. I assembled the mac’n’cheese and spread the bacon on top.
I broiled the lamb chops for 3-4 minutes per side and then rested them while I broiled the mac’n’cheese.
The lamb chops were really good. The mac’n’cheese was good but not as good as my normal recipe. I did not care for the cheese combination and there was too much bacon (who knew that was even possible). With dinner, I had a nice Russian River Valley pinot noir.
Leave a comment