French Friday: Herb Roasted Lamb Chops
It is beginning to really feel like spring around here. Yesterday my newly-painted toes peeped out from my sandals; finally, after weeks of waiting, I had full execution of my spring look. The air is brisk in the morning, but by high afternoon has reached that full-on awkward should-I-take-my-jacket-off-or-not? spring feeling. Lamb feels right now.
These chops were part of a special occasion dinner. Funny how now I can’t remember the occasion but can remember how swooningly tender these were. Bathed in fresh herbs, they’re a real treat. Divide the recipe in half for a perfect dinner a deux, and roast some asparagus alongside the chops at the same time. Pour yourself a Lillet champagne cocktail while you wait, and you pretty much have the makings for a fine spring Friday.
When we next talk on Monday I’ll be a year older–29, my friends! I feel enormously grateful to be entering a new year in my life, and I am especially delighted to be a part of such a lively, compassionate, and kind community here on Pink of Perfection. Thanks for helping to make it a very happy birthday. Happy weekend!
Herb Roasted Lamb Chops
from Bon Appetit
Serves 4
4 large garlic cloves, pressed
1 tablespoon fresh thyme leaves, lightly crushed
1 tablespoon fresh rosemary leaves, lightly crushed
2 teaspoons coarse kosher salt
2 tablespoons extra-virgin olive oil, divided
6 1 1/4-inch-thick lamb loin chops
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.
Zarah: Happy early birthday! 29 is a good one. Your spring look is darling! I haven’t bought any new spring clothes (other than maternity and schlumpy post-partum stuff) for 2 years now, so I’m really looking forward to some pretty new spring clothes. I’ve got shoes on order from zappos and a trip to the mall (sigh… but no shipping costs) scheduled for the weekend.1 year ago
Kristina Strain: Happy birthday, my friend!1 year ago
Margaret: Yay for late April bdays! I am celebrating mine with food, bowling, karaoke, and pinatas! But then, I am one year older and more tomfoolery is needed to balance out the ominous weight of the number… *shhh*
1 year ago
Zarah, What a lovely-sounding weekend! The thing about shopping, is that I so rarely do it that once I get going, I don’t want to stop! It’s like an itch that just can’t be scratched enough.
That you my dear Kristina!
Margaret, Yes! Your birthday sounds like a blast! I would be much more excited to turn 30. 29 just kind of seems like a death knell year…but at the same time, everything in life feels very settled and very happy, and I’m glad to just be wear I am. (At least, I’m trying to get better at that — ha!)1 year ago
katie: Happy birthday to you! Enjoy your weekend.1 year ago
Cadi: These chops look lovely, I wish we didn’t have weekend plans so I could stay home and make them.
Happy Birthday Sarah! Enjoy 29, it felt like a death knell to me too, but you sound like you’re right where you should be – very settled, very happy and content to be where you are in life. Wishing you a weekend of champagne cocktails, decadent eats, and all you dream of!1 year ago
wendy: HAPPY BIRTHDAY! I just love that we get to “share” from afar!
Now as for the death knell….really? So you are going to be at the end of the 20′s, eh, big deal. 30′s are so much more fun! Plan Ahead! Get ready for the next one! Start now!
Oh and have a Great Weekend!!!!! Blessings for you on this most auspicious occasion!1 year ago
Thanks for the birthday wishes! I guess what I mean about 29 is that it’s just the last year of something rather than the first year of something new––I’d rather be turning 30! But I’m going to make the absolute most of it. There might be some new beginnings in this year after all!
Hope you’re all having happy weekends!1 year ago
Katy from DiningwithDusty: I really love these French Fridays; they’re just…cheerful and full of good suggestions.
Also, happy birthday, Sarah!1 year ago
sweetsugarbean: These chops look fantastic! Have a fabulous Birthday Weekend Sarah. 29 is a pretty good year!1 year ago
Katie @ cakes, tea and dreams: Happy birthday weekend, Sarah! (And I’m jealous of your sandals…it’s not quite that warm yet up here. But I’m crossing my fingers…soon!)1 year ago
Victoria: happy birthday lovely lady!1 year ago
Catherine: Sandals?! I’m deeply jealous- I have the polish but we have not yet reached the point where I can walk around the house w/o socks. Sigh.
Happy birthday! Heading into your 30s- a marvelous time especially as you’ve already accomplished so much by coming up with such a warm friendly place for all of us to visit. It is only going to get better! Now break out that champagne!!1 year ago
Designing Diva: OOOH – I am jealous that you are able to get into the pedicure zone already!!! It actually snowed, like a blizzard, yesterday for about half an hour (luckily none of it “stuck”!). April is such a tease with days in the 60′s and then right back to the 30′s. Take it from another April birthday girl – enjoy 29 and look forward to your thirties! The thirties are definitely great!!! Happy Birthday!1 year ago
Sasha: Happy b-day Sarah! I know 29 does feel like the ending of an era but just think how exciting turning 30 will be next year! The 30′s are the new 20′s as they say, and they are indeed a lot better than the 20′s in my opinion. The best is yet to come!1 year ago
Anne-Liesse @ Bulle & Blog: Joyeux Anniversaire, Sarah !1 year ago
beth: happy birthday, sarah! 29 is a great year, and so far (i’m two months in) 30 is fantastic! the best part of recent birthday celebrations for me has been looking around to see the great friends who show up to mark the day — friends who knew me when i was 14, roommates from college and new buddies i’ve made in the last few years. it’s the best kind of collection.1 year ago
jillian m. {coffee, light and sweet}: i actually made these recently, using the same recipe you did (and with stuffed beets, yum)! they were so delicious and easy to make. i just love the olive oil, garlic and fresh herbs together…what a great-tasting dish this was.1 year ago
Julie: I am having a Sarah McColl week for dinner inspiration – I made that yummy potato/goat cheese/asparagus pizza last night, and I’m making this tomorrow night!
Hope the first week of your 29th year is splendid so far!1 year ago
Woo-hoo, Julie! And yes, splendid is just the word!1 year ago