I’ve been a lamb-hater most of my life. I blame a very dark, painful childhood run-in with cajun lamb burgers, which my parents thought was a good idea.
A couple of years ago I realized I had to learn to love lamb. It was so revered, I became determined to let go of this childish food phobia that made me think of dirty gym socks everytime I got near a roast lamb. I took it easy, heavily saucing my lamb and trying stews.
Then came along two perfectly seasoned, juicy lamb chops. They were covered in herbs- marjoram, thyme, rosemary- you name it- and cooked over very high heat in the pan with a little olive oil. I am now addicted, and I encourage you to try them. They are pretty simple, and here’s a good recipe to follow from Bon Appetit:
Interested in wine? This 2003 Raspay Monastrell was DELICIOUS, it’s $22.99 and you can buy it at the awesome New York City wine store Pasanella and Sons (plus it’s a really beautiful bottle). Here’s the link.