Rose-Balsamic Lamb Chops

 

I’ve said before that we never used to eat lamb much because in the States it can be expensive for the chops.  Here inBahrain, however, because lamb is such a large part of local cuisine, it’s very affordable.  We have lamb chops now at least once a week, but we usually order them for delivery.  The place that makes them does such a good job that I’m rarely inspired to make them myself.  Yet, the other day when my husband pulled out the 2kg bag of shrimp, he also pulled lamb chops out of the freezer so I had to do something with them.

I would have liked to try to make the same lamb chops we have delivered, but I have no idea how they are seasoned.  I do know that they must cook them in over very high heat because they always have a nice crust on the outside, the same way a good steak from a nice steak house would.  So I decided to pull out one of my cookbooks for inspiration for a marinade and try to cook my chops the same way as our favorite ones here.  My husband thought they were too acidic, but I thought the flavor was nice.

 

Rose-Balsamic Lamb Chops

*adapted from Lavender Balsamic Marinade from The Complete Guide to Making Sauces by Christine France

 

Ingredients:

8 lamb chops

1 shallot, finely chopped

3 tablespoons dried rose petals

2 tablespoons balsamic vinegar

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and black pepper, to taste

 

Preparation:

Place the lamb chops in a bowl and sprinkle on the shallot and rose petals.  Mix the vinegar, oil, lemon juice, salt and pepper.  Pour over the chops.  Marinate for at least 30 minutes, but up to 24 hours.

Heat a cast iron skillet over high heat.  Add the chops and cook 4-5 minutes per side.  Garnish with extra rose petals.

 

 

IamSimplyTia - These look absolutely delectable! I’ve never had lamb before but I would sooo gobble these up!

Tina@flourtrader - The marinade recipe really has some great ingredients in it, definitely complimentary to the lamb. Your chops do look incredibly toasty and delicious, great post!

Ramona - Wow.. pretty and fancy (rose petals and all…) :) I love this marinade and I bet it would go great with any kind of meat. I had to laugh.. he pulled out the chops as well as the shrimp. I think he just wanted you to cook all of them up. : )

Nami | Just One Cookbook - Although I don’t eat lamb, it’s one of my husband’s favorite meat. I didn’t eat it growing up, so the unique smell or taste bothers me a bit. Looking at your dish I would even forget about it… looks so good. I also want to mention I like your cast iron skillet – not round, this is oval shape? So cool!

Cooking Healthy For Me - I’m not a lamb person, but these look delicious! It crack me up…when your husband takes stuff out of the freezer, he really takes a bunch out!

Gourmantine - I’m drooling over the idea of combining rose and balsamic, absolutely brilliant! I can’t wait to try this dish!

Loveforfood - i love lamb chops.

Kristi Rimkus - Dried rose petals? I have to find them to give this a try. We don’t often eat lamb chops, but my husband loves them!

Christine - Hey Momdecuisine,
Interesting Thoughts, Roast rack of lamb marinated with cardamom and cardamom sauce
Cheerio
Christine