Lamb Chops With Chimichurri
I don’t have a charcoal or gas grill, so I use a cast-iron skillet and pan-grill meat over a gas burner on my kitchen stove. Mark Bittman’s How to Cook Everything provides a good, general guide for various kinds of beef steaks as well as lamb chops.
This past Sunday, Earth Day, I pan-grilled lamb loin chops from Shepherd’s Lamb. I served them with house-made chimichurri sauce I purchased from Sol Food Market and Café in Arroyo Seco. (Didn’t have time to make chimichurri from scratch!) To accompany the meat, I steamed fresh asparagus from Pat Montoya’s Family Orchards, drizzled it in olive oil and minced scallions from Green Tractor Farm. And I made a salad of mixed lettuces and radishes from Revolution Farms. Quick, simple, and delicious!
Heat a cast-iron or other ovenproof skillet large enough to hold the steaks over medium-high heat for 4 to 5 minutes; the pan should be really hot, just about smoking. Sprinkle its surface with coarse salt and put in the lamb chops. Grill the chops, turning once and sprinkling the top with pepper.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!