Turn weeknights into date nights with a quick, elegant lamb dinner
Even a quick and easy recipe can be part of a celebratory or romantic meal. File this one away for a Wednesday birthday, Tuesday anniversary or even a random Thursday.
If you’re armed with the right recipe, a fancy dinner doesn’t have to take any more effort than any other meal, besides perhaps opening a nice bottle of wine and pulling out linen napkins. Pick up a relatively quick-cooking protein and a par-cooked vegetable at the store, and you’re already most of the way there.
My choice for a weeknight date night? Lamb chops. You can choose to go as fancy as you want here — rib chops are always a treat — but for my money, shoulder chops are the easier, more flavorful choice. They cook in about 10 minutes, and because they’re well marbled, if you accidentally leave them in the pan longer than that, they’ll still taste great no matter how much — or little — pink is still in the middle.
Lamb and peas are, of course, a classic combination. For this meal, simply saute a small jalapeño pepper with a couple of cups of frozen peas that can go straight from freezer to skillet. The heat from the jalapeño helps to balance the richness of the lamb; a couple tablespoons of white wine vinegar tossed in right before serving will do the same. A very generous handful of chopped fresh mint is probably expected. But, like the peas, it’s a frequent foil for lamb for a reason. Its sharpness helps play the balancing act with the rich, fatty meat, and the additional pop of greenery may help you forget that we’re about to shift from sweater weather to winter.
If a starch on the side is necessary in your house, serve your lamb with speedy steamed couscous. You can start it before you even season the lamb; it’ll still be hot when this celebratory dinner is ready 20 minutes later.
- 2 (6- to 8-ounce) bone-in lamb shoulder chops
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, for the lamb and for garnish
- 1 small jalapeño pepper, finely chopped
- 2 cups frozen peas
- 2 tablespoons white wine vinegar
- 1/2 cup fresh chopped mint, plus more for serving
- On the side: Steamed couscous (optional)
- Begin heating a well-seasoned cast iron or carbon steel skillet over medium-high heat. Meanwhile, season the lamb chops with salt and pepper.
- When the skillet is hot, coat lightly with the olive oil, then add the chops. Cook until the bottom side is well- browned, 4 to 5 minutes, then flip and cook 4 to 5 minutes more, until the second side is browned and the thickest portion of the chops registers 125 to 130 degrees. Transfer to a plate and let rest while cooking the peas.
- Lower the heat to medium and add the jalapeño to the fat remaining in the pan. Cook, stirring frequently, until tender, 1 to 2 minutes. Add the peas and a pinch each of salt and pepper. Cook until heated through, scraping up the browned bits from the bottom of the pan. Stir in the vinegar and then remove from the heat. Transfer the peas to a serving bowl and stir in the mint.
- Serve the lamb with the peas and couscous, if desired, all garnished with additional mint and a drizzle of olive oil. Serves 2.
Nutritional information
Per serving: Per serving: 473 calories (percent of calories from fat, 53), 32 grams protein, 23 grams carbohydrates, 8 grams fiber, 28 grams fat (10 grams saturated), 95 milligrams cholesterol, 1,178 milligrams sodium.RELATED:
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
