For the marinade, I put the lamb chomps in a Ziplock bag with a few tablespoons of light brown sugar, two ample tablespoons of crush garlic, a splash of Worcestershire sauce and lemon. I rarely measure -- actually, I generally only measure when I bake.
I put the bag in the fridge for about six hours or so.
I also opted to make a kale salad and mashed potatoes.
The monsoon was on a big way -- a massive thunder and lightning storm moved in around dinner time, which set a lovely mood. I threw open the doors and prepared to cook the meal.
Considering the monsoon, I hoped to cook the lamb indoors using a cast iron skillet instead of the outdoor grill.
It went over quite well. I seared the lamb chops, front and back, for a few minutes in the skillet before setting it, broad side down, in the oven on 400 for about 15 minutes.
Meanwhile, I prepared the potatoes and the kale salad.
Goodness, I love kale! This salad called for a spritz of lemon juice and Parmesan cheese with a small bit of olive oil. The trick with kale salads, when serving raw, is to massage the salad. That is key! This helps to evenly distribute the add-ons, and helps to soften the leaves a bit.
I also decided to use the rest of the marinade to make a gravy of sorts.
This requires a few minutes of boiling to ensure you don't wake up in the middle of the night with a bout of food poisoning.
After the boiling the marinade for about three minutes, I added just a bit of butter, some flour, some rice wine vinegar and Chardonnay with a bit of water and brought this to a boil. The yield was a lovely, semi-thick gravy that had both a bitter and sweet flavor to it -- sweet and sour.
At this point, the potatoes and the lamb were ready for plating.
Gorgeous presentation and a lovely marriage of textures and flavors. Be sure to bookmark this one for Valentine's Day.
And with the "gravy" added: