Sacreligious I'm sure but we decimated a small rack of lamb by cutting it up into individual chops last night for a quick and tasty result. A few minutes extra work with a sharp knife and those little beauties were frenched and ready for the pan.
What's "frenching" you ask? What is means is we cut the cartilidge and fat away from the bone and scraped it clean, which turned our little chops into a kind of meaty lollipop.
Quickly, and I do mean quickly, seared in a screaming hot cast iron pan about 3 minutes later the little beauties hit a pool of grainy Dijon mustard for a slather followed by a roll in a mix of fresh parsley, thyme and mint.
Delicious? You betcha. Mouthfuls of tender rare meat with a jolt of herbaciousliciousness. Now there's our new word for the week. Diet food? Too darned tasty if you ask me.
Two years ago - Ginger Creme Brulee