Lamb happens to be one of my favorite things to eat. The slight gaminess coupled with its deep rich flavor has always made my taste buds dance in delight. This recipe is great for a romantic dinner or for company. It’s simple, elegant, and flavorful.

Ingredients:

• Lamb Shoulder Chops
• Kosher Salt
• Granulated Garlic
• Cinnamon
• Umami - Dried Mushroom Powder
• Smoked Paprika (Optional)
• Parve Margarine
• 6 Cloves fresh garlic - chopped
• Fresh Basil
• Fresh Mint
• 1/2 Cup Red Wine

Before I do anything, I like to take the Shoulder Lamb Chop out of the packaging and put them on a wire rack. I lightly salt them and then let them ‘dry age’ for a few hours in the refrigerator.

When you’re ready to cook the lamb, get a pan (preferably cast iron) screaming hot. While the pan heats up, season the chops. I use a light sprinkling of salt, granulated garlic and some cinnamon. You can also use some smoked paprika if you like. I like to also sprinkle on some umami, which is basically dried mushroom powder.

Once the pan is screaming hot, add in some parve margarine. Then lay the chops in away from yourself so that nothing splatters up at you. Let the chops sit in the pan between one and two minutes to develop a flavorful crust. Then flip and repeat on the other side.

After another two minutes, turn off the heat and add some more parve margarine to the pan, along with the chopped garlic cloves, some fresh basil and a good amount of fresh mint. Add in the wine and then place in a pre-heated 250-300 degree oven for about 5-6 minutes.

Take the pan out and let the chops rest. I like to plate them by putting some pan drippings on the plate, laying the chips on top and then drizzling more of the pan sauce on top. Then garnish with fresh thyme, some spearmint and serve. The fresh mint is the key. It gives the lamb a subtle kick that complements it and helps to bring out the natural flavors.