Weekdays: On The Lamb

  Almost fell for that first day of the work week fatigue yesterday when I texted bae:

“How do u feel about chinese food tn”

  Guilt set in immediately, as I daydreamed at my desk of egg rolls, wontons and sesame chicken. It was a rainy day in NYC and I was left fantasizing about escaping it all, but as I emerged from the Bergen St. F train stop in Cobble Hill, I knew I was only steps away from our butcher shop.

 I also knew I had the ripest, juiciest cherry tomatoes and crunchiest cucumbers sitting at home on my counter, from a recent weekend getaway to the Poconos and a visit to the Amish market there. I thought, what better way to greet the week than with a light but satisfying Mediterranean inspired meal. 

 I’ve talked about my love for the Israeli salad before, but paired with a nice fatty cut of lamb loin, it’s truly transformed into a delicious and simply assembled summer meal.

 I posted the above picture last night on Instagram and a few friends wanted to know how to make this at home. Well, that’s what I’m here for. See below.

Ingredients:

-4-6 lamb loins, about 1-1/4″ thick

-3 large garlic cloves, pressed

-1 small handful fresh rosemary, lightly crushed

-1 small handful fresh thyme, lightly crushed

-2 tablespoon EVOO

-plenty of salt and pepper

-1 tablespoon flour

Method:

1. Combine garlic, herbs and 1 tablespoon of salt into a large mixing bowl. Add lamb and EVOO and toss to coat. Let marinade for about 2 hours, 1 hour at room temperature before cooking.

2. Preheat oven to 400 degrees F. In a large, oven proof skillet, heat remaining tbsp of olive oil over high heat.

3. Dredge lamb in flour and sear until golden brown, about 3 minutes on each side. Transfer to oven and cook until desired doneness (about 5 minutes in a good oven will give you medium rare meat). 

4. Serve with more rosemary and thyme to garnish.