I love lamb, and I regret that until recently, in Romania, it seemed to be an underrated meat, associated only with Easter traditions. I even remember that in recent years, while browsing through the market, I dared to ask the vendors about lamb earlier than around Easter—everyone gave me the same answer: we don’t bring it because it doesn’t sell. This year was different, a sign that tastes are changing; lamb appeared earlier and more frequently in the displays, much to my delight and that of all who appreciate its fresh meat. To honor it properly, I decided to prepare some lamb chops with a fresh herb crust and serve them alongside roasted garlic and thyme potatoes, mangetout peas, and a mixed salad with pomegranate seeds.
POTATOES: My preferred method for preparing them is to boil them first in salted water until they’re tender when pierced with a fork. Then, I drain them, drizzle with a bit of olive oil, and toss in herbs of choice along with garlic cloves scattered among the potatoes. After that, they go into the oven at 200 degrees Celsius (around 400 degrees Fahrenheit) for about 30 minutes or until they’re browned to your liking. I prefer them golden and slightly crispy on the outside.
LAMB CHOPS: They are ready at about the same time as the potatoes, making them the second step in the preparation. Season with salt and pepper, drizzle with a bit of lemon juice and olive oil, arrange them in a baking dish, and roast for approximately 25-30 minutes. They can be placed in the same dish as the potatoes. At the end, remove the lamb chops, brush them with olive oil or mustard, and coat with finely chopped fresh herbs (rosemary, thyme, chives, or any other herbs you prefer).
SALAD: Prepare it while the lamb and potatoes are in the oven. A mix of salad with lemon and quality olive oil, topped with pomegranate seeds; sometimes, depending on my mood, I like to add a bit of pomegranate molasses or balsamic glaze for sweetness.
MANGETOUT: Briefly plunge them into boiling water for 1-2 minutes, just enough to keep them crispy and firm while intensifying their color. You can then drizzle them with lemon juice or season with salt and olive oil.
A meal with four different components, ready in 30 minutes? Lamb chops are a perfect choice for that. Plus, with a little imagination, everything can be adjusted to your preferences, making the cooking experience even more enjoyable. The fresh herb crust can be replaced with dried herbs or a classic or panko breadcrumb topping added at the beginning of the baking. Adapt everything to your heart's content, stay open-minded, and don't forget to always add a sprinkle of love to everything you do! 🙂
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