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Gia-Gina Across the Pond

So I've decided to follow my husband to his native Italy. Follow our adventures as we eat, drink, travel, adapt to and explore this remarkable country. Part food blog, part photo blog but mostly my rants and raves. After our two years in Italy, we relocated across the Atlantic "pond" and are back in the States.

Thursday, August 25, 2005

Grilled Lamb Chops with Perfumed Rice

The meat in Italy tastes very different than the meat in the U.S. Our lamb chops this evening were a perfect example. In the U.S. the lamb I have eaten is either too gamey tasting and tough or it has no flavor at all. Tonight’s chops were well marbled, tender and had the perfect amount of "lamb-y" goodness. Most of our dinners are simple, I would like to perfect a few more complicated dishes but I find the simple ones are more manageable on a daily basis and just as delicious.
Here’s the simple recipe:

Lamb Chops with Perfumed Rice
Serves 2 as a main course

For the sauce:
1 T each of celery, onion, carrot and leeks
2 small sprigs of rosemary
1 clove garlic, minced
Olive oil
½ C. stock, water or wine (I used stock)
S+P

1. Add a bit of olive oil to the pan and let heat up a bit, sauté all the veggies until translucent but not browned.
2. Add rosemary and liquid and cook until everything is softened, up to 30 mins.
3. Pass the sauce through a fine mesh sieve and set aside in another small sauce pan. If the sauce is too thick, add a tiny bit of water, if to thin reduce a bit more. Taste for seasonings and keep warm until the lamb is ready.

For the Lamb:
6-8 lamb chops, dried at room temp. and seasoned with salt and pepper

1. Grill the lamb, until your liking. We like it medium to medium rare and let rest for 5 mins.

For the Rice:
1 C. Basmati rice to 1-1 1/4 C. water
Zest of 1 lemon
2-3 T. chopped parsley

1. Wash the rice a few times to get rid of excess starch or until the water runs clear.
2. Cook rice on the drier side but still al dente, then set aside to cool a bit. (So you don’t cook the parsley.)
3. When ready to serve the lamb chops, add the parsley, zest and a bit of olive oil to the rice and fluff with a fork before serving. Buon appetito!

1 Comments:

At 9:09 AM, Anonymous Deborah said...

HI Gia!
Thanks for commenting in my blog. Are you able to tweak this blog much? I mean do you have access to the code? It's what drove me nuts using eBlogger.

Loved the fact that you posted about your Gyno visit there in Italia. Quite insightful!

 

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