Wednesday, June 25, 2008

Savory Lamb Chops with Cherry Reduction

Oftentimes when I cook or eat a dish, I'm flooded with memories. It's what I particularly like about food - the tastes and smells whisk me back to little moments in life that otherwise might have been forgotten. I associate food with people and places. A bite of sushi at lunch might bring back memories of a fantastic night out on the town with friends at a high end sushi restaurant. Eating pho anytime and any place reminds me of a particularly meaningful conversation I had with my brother over a bowl of noodles. Frozen yogurt is late night rushes to 21 Choices with my best friend in college.

I remember the moment when my little crush on food (who doesn't enjoy good food in general) turned into this head-over-heels lifelong love. We cooked lamb chops. Delicious lamb chops. In college. We thought we were superstars because who cooks lamb chops in college? At that point in my life, I don't think I had ever even had a lamb chop - it was just some pricey item on a menu that I could never even really afford. It was that first juicy, savory yummilicious bite that made me realize "Hey, you can actually cook something you see in a restaurant" that I fell in love. I've used that lamb chop recipe over and over since then and each time, it brings me back to that life altering view on food.

Fast forward to today - my life seems to revolve around food. I think the only way it could possibly revolve around food more is if I were to work in some sort of food industry (what? you have a food job for me?). I read food blogs and food magazine as if it were my job. My free time is spent planning my next meal. My list of restaurants and recipes to try could probably reach from here to the moon. Vacations are planned completely for and around food and restaurants. And that's just the start. It's an all consuming type of love that we've got going on here. Borderline obsession.

So, what about you? Do you have a particularly vivid food memory of something that would otherwise be forgettable? Do you have a foodie defining moment?

Back to the lamb chops - we wanted to try a dish that used savory from our Mystery Box. On our little cheatsheet, it said savory was similar to rosemary, which is almost synonymous with lamb in my mind, so lamb it was. Then,somewhere between the cheese and dressing aisles, it occurred to me to use some of the 10 pounds of farm fresh cherries we bought. A bite of finished dish and I was reliving that defining moment in life while creating new memories at the same time.

Savory Lamp Chops with Cherry Wine Reduction

I apologize for the lack of measurements. Everything here can really be done to taste, and honestly, you can't screw it up. If you don't have savory, try rosemary.

Lamb chops, French cut
Savory, chopped
Olive Oil
Sea salt
Freshly ground pepper
Red wine

Sprinkle lamb chops on both sides with salt, pepper, and savory.

Heat oil in a heavy skillet over medium-high heat. Add lamb chops to hot skillet. Cook for approximately 2 minutes on each side. Remove lamb chops from pan and set aside.

Deglaze pan with red wine. Add cherries. Cook for 1-2 minutes. Pour sauce and cherries over lamb chops.

Serve with roasted savory potatoes.

Lamb chop link love:
Rosemary Crusted Rack of Lamb with Wild Rice Ragout, Asparagus and Red Wine Reduction from Not Eat Out in New York
Lamb chops to try if you are short on time from Simply Recipes
Grilled lamb chops from Project Foodie
Balsamic Vinegar-Glazed Lamb Chops from Cooking with the Single Guy

1 comment:

matt wright said...

You just cannot beat a nice lamb chop! Cherry reduction sounds great - it should go pretty well with pork too I reckon.