Listening to White Christmas by Frank Sinatra, seeing my tree decorated and lit up, and the cold weather outside... they all work together to inspire cooking. It just so happened that I was cooking for one that night and there were two thawed lamb loin chops in the fridge.
This recipe was inspired by my desire for simplicity (or in other words, laziness on my part which resulted in a lack of planning and preparation).
For most loin chops, plan on two per serving.
After removing the chops from their packaging, I trimmed off the excess external fat. I tend to be a little picky when it comes to eating fatty meat, so (as you can see in the picture) there wasn’t hardly any fat left. Fortunately, they had a lot of marbling for lamb; thank God for hair sheep!
After trimming off the excess fat, I sprinkled both sides of the chops with garlic salt and steak seasoning. While I cooked the potatoes, the chops rested for about 10 minutes.
Once the potatoes we’re soft on the inside and golden on the outside (the trick is to cube the potatoes and then microwave them for about 3 minutes before cooking them in a skillet), I set them off to the side in a bowl. Then I added a little more olive oil to the skillet and spread it around. Because the skillet was still hot from the potatoes, I immediately added the two lamb chops.
So I’m going to admit that I messed up by not checking to see how long the chops cooked on each side. However, I do remember that I did flip the chops about four times – cooking on each side twice. Be very careful not to overcook them! When in doubt, go ahead and cut into them just to make sure they will be pulled off in time. I cooked mine to medium.
Once I was sure that they wouldn’t bleed nor be cooked completely through, I removed the chops from the skillet and placed them on a plate. While they sat, I added the potatoes and some spring mix salad.
*As a side note, be sure to cook the potatoes first. They definitely take the longest. Enjoy!