March 29, 2011
I love food. So much so that in my years I've eaten live worms, fish eyes and a few other outrageous foods that most people would gag at the thought of. Ironically, there's one not-so-outrageous food that I absolutely get queasy at the thought of: lamb. I think it's the only food in the world that I won't eat. I don't remember eating lamb as a kid -- maybe that has something to do with it -- but regardless, even when I visited Chile, a country renown for this succulent meat, I couldn't ingest a single bite, so believe me, I've tried.
But just because I don't enjoy a certain food doesn't mean that I don't want my kids to have a chance to decide for themselves what they like, so recently I got over my fear of lamb and seared them up some simple baby lamb chops. My kids must not have inherited my distaste for lamb because my two little carnivores proceeded to voraciously dip the chops in the yogurt mint sauce and pick the bones clean of any trace of meat. They were in heaven to say the least. I could swear the look on both of their faces meant, “why have you never given us this before?!”
I always try to remind myself that just because I have certain likes and dislikes, it doesn't mean my kids will share them. Who's knows, maybe your kids will end up loving live worms or fish eyes. Don’t worry, I won’t be posting recipes on weelicious for Snail Smoothies or Firefly Frittatas anytime soon, but don’t knock it if you haven’t tried it. ;)
Baby Lamb Chops with Yogurt Mint Sauce (Serves 4)
1 Cup Yogurt
2 Tbsp Fresh Mint, chopped
Pinch of Salt
1 Tbsp Lime Juice
1 Small Garlic Clove, minced
1/4 Tsp Ground Cumin
1/4 Tsp Paprika
1 Tbsp Canola or Vegetable Oil
1 1/2 Lbs Individual Baby Lamb Chops (cut into single chops)
2 Tsp Kosher Salt
1. Place the first 7 ingredients in a bowl, stir to combine and set aside.
2. Season the lamb chops with salt on both sides.
3. Heat 1 tbsp of oil in an ovenproof large sauté pan over medium-high heat and cook lamb chops for 4 minutes on each side (for medium to medium rare).
4. Allow the lamb to rest for 5 minutes.
5. Serve with sauce.