Herbed Lamb Chops

Once upon a time I bought a pack of lamb chops. And it sat on my freezer. Lonely. Waiting to be cooked.

Well today was it's big day. Finally, after waiting a couple of long weeks, my warm hands picked it up and saved it from its cold, cold misery. 

I pick today, of all days, because I want to celebrate. A few days ago was my son's report card release date. And for the first quarter of his last year in preschool, the boy made pretty good grades. And I really want to celebrate that. Because I'm his mother. And that's my job. 

Actually, I already celebrated part I over the weekend. My son has begged me time and time again to bake him a chocolate cake. In fact he had grabbed every single cookbook of mine, flipped through the last few pages of the book to where the desserts are, and looked for a chocolate cake recipe.

He found a few, showed each one to me, and said, "Mommy mommy can you make this for me?" And I would say yes. As many times as he had asked. 

So that weekend I baked him a cake, and he jumped up and down with joy. I told him I was making chocolate cake.

But not really. 

It's just that...

I wanted to make him something healthier than chocolate cake. (Oh wait. Scratch that. Healthier? It's not healthy in the first place. I'll try this again... ) I wanted to bake him something less sinful than chocolate cake. (There.) Because again, I'm his mother. And again, that's my job. 

If it were my best friend's son who had asked me to make him a chocolate cake, I would do it without thinking twice. 

But I'm this boy's mother. And that makes a whole world of difference. 

Anyway, my son, who was still in disbelief that I was really baking him a chocolate cake, started to suspect my labor of love. "It's chocolate cake right?""Mommy are you making chocolate cake?" "Mommy is that the chocolate you're mixing in?" 

I just nod and nod and nod. Even though my conscience was really making me hot and sweat. 

When the cake was done and cooled, I sliced a piece for my son.

And carefully, I watched his reaction, as he slowly puts a piece in his mouth, and chews."Mmmm soo good!" he tells me.

And I sigh. I smile at him. And my heart melted. 

I've never felt so guilty in my life. 

Here's a picture of the cake. Absolutely no chocolate in it. Except for the syrup at the top. To, you know, make it look more appetizing. Because I didn't want to put any frosting and all. You guess what's in there.

But please, don't hate me. 

Back to the lamb chops, I let them thaw. And when they did, I start to make the marinade. 

I prepare a bunch of dried herbs: rosemary, thyme, parsley. I'm guessing fresh ones would be better. But at the moment I don't have fresh rosemary, or fresh thyme, or fresh parsley. I know you don't either, because who buys them on a regular basis anyway?

Right. Not you or me.

So begin by combining two tablespoons of finely minced garlic, 1/4 teaspoon dried rosemary, 1/4 teaspoon dried thyme, and 1/2 teaspoon dried parsley (missed the shot of that). Dried herbs tend to pack a whole lot of flavor than the fresh ones, so you won't need as much. Oh and you'll need mandarin oranges too. Actually just one. And just smash it right in there with your garlic and herbs.

Put the mixture in an electric chopper or food processor and add about eight tablespoons of olive oil. Chop coarsely.

If you don't have a food processor, go ahead and use your mortar and pestle. 

If you don't know what a mortar and pestle is, go ask your grandmother.

Rub marinade on your lamb chops. Let rest for at least an hour.

Broil your chops for 15 minutes at 200C. That's if you want it cooked medium. Like we do. Serve immediately.

Eat and be merry!

P.S. About that cake... and what's it made of...

If you guessed carob, it's not.
If you guessed raisins, it's not.
It's more like...
Prunes. Yeah. Mashed, mushed, smashed prunes.


I bet you really hate me now.