2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic,
rosemary, thyme, cayenne, and salt.
Pulse until combined. Pour in olive oil and pulse into a paste.
Rub the paste on both
sides of the lamb chops and let them marinate for at least 1
hour in the refrigerator.
Remove from refrigerator and allow
the chops to come to room temperature; it will take about 20
minutes.
Heat a grill pan over high heat until almost smoking,
add the chops and sear for about 2 minutes.
Flip the chops
over and cook for another 3 minutes for medium-rare and
3 1/2 minutes for medium.
Basque Lamb Stew Recipe
Ingredients
1 bay leaf
1/2 cup dry, full-bodied red wine
1/2 cup chicken stock3 1/2 lbs. lamb shoulder, cut into 2 inch pieces
6 cloves garlic, crushed and peeled
1 sprig fresh rosemary
1/2 cup dry white wine
2 Tbsp extra-virgin olive oil
1 large onion, peeled and chopped
Salt and freshly ground pepper
2 teaspoons sweet paprika
3 canned roasted red bell peppers, cut into 1/2 inch strips
1 large ripe tomato, peeled, seeded, and chopped
4-6 sprigs parsley, chopped
Method
1 Combine the lamb, 3 of the garlic cloves, rosemary, and
white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard
the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves
and set aside.
2 Heat olive oil in a large, heavy-bottomed pan with lid,
over medium-high heat. Working in batches, brown the meat on all sides, about 10
minutes per batch.
Return all meat to the pot. Add onions, minced garlic, and salt and pepper to
taste, and cook, scraping browned bits stuck to the bottom of the pot with a
wooden spoon, until the onions are soft, about 5 minutes.
Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red
wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot
reduce and thicken slightly, about 10-15 minutes.
3 Add chicken stock, cover, reduce heat to low, and simmer,
stirring occasionally, until meat is very tender, 2 to 2 1/2 hours. Adjust
seasonings.
Optional: garnish with fresh mint leaves (though I have no idea how "Basque"
that is, it just tastes good.)
Serves 4 to 6.