|Lamb shoulder chop with North African spices, basil fettuccine, chickpeas and tomatoes.|
I have been in the mood for lamb chops lately. I generally prepare them with some type of spiced rub of cumin and chipotle and oregano. I decided to use the "North African" spices called for in my seared steak recipe, which includes coriander seeds, red pepper, and paprika, along with the cumin and oregano, and salt, of course. I use freshly ground sea salt, and a little cracked black pepper. Sear the lamb chops in olive oil (just enough oil to coat the bottom of the skillet), cover, and simmer on low for 30-45 minutes. The juices will simmer the chops and infuse them with the wonderful flavor. Uncover, turn the heat to high until the juices are cooked down, flip the chops once to coat both sides. Serve with basil fettuccine.
Boekenhoustskloof The Wolftrap. This gem is priced at $11, and it delivers the perfect accompaniment to the peppery spices in the lamb, with its own peppery syrah blend.
Sometimes when I am eating something simple I have prepared, I just hug myself in joy that food can taste so good. I hugged myself several times last night with dinner. Note, there were no leftovers to box up--J loves my lamb chops, too.