There was a time when cattle ranchers and sheep ranchers were battling for the open range... And, maybe they still do when it comes to the 'range' of the free market. Lamb is making a comeback and if you never had good lamb like a good steak you don't know what you are missing.
For this dish you will need: lamb chops per person, rustic veggies:
carrots and fingerling potatoes. To begin, marinate the lamb chops in
olive oil, Worcestershire sauce, garlic powder and sea salt along with a
generous sprinkle of fresh dried herbs: rosemary, sage, mint and
oregano.
While the chops are marinating, prepare fresh garden harvested fingerling potatoes and young fresh carrots. Scrub but do not peel either. Place in glass baking dish, douse with olive oil and herbs. Bake in 350 oven with convection on. After 40 min. check veggies for tenderness.
Place the lamb chops in the oven also in a glass baking dish. Sear on the same temp as veggies using the convection option. Reduce the heat to 325, turn off convection and let roast for 15 - 20 min. then check to see if the juices from the chops start to run and the meat is gently pink. If it looks good and the veggies are done... its time to serve and eat!
~ Tutti a Tavola!
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