Although she periodically taunts us by coming out for short stints of time during the rainy season; which extends from late October right through to May most years, I do not mourn her absence.
The mists and the rain work their own magic, and though most mornings in winter I am greeted by grey skies, I am perennially comforted by green.
Which is truly the colour of this island I call home.
In living here I have learned an important life lesson: to embrace the things I cannot change and instead of railing against them, gently look behind to find what I love.
And today's Monday Tips and Techniques video features the best of what Vancouver Island has to offer this time of year:
Spring lamb chops are marinated in the best extra virgin olive oil, coarse kosher salt, and the freshest of herbs and then pan seared to tender perfection.
Home cooks may not always be aware of how easy it is to cook a restaurant quality dish like this in your own kitchens, but I'm excited to show you that when you use fresh ingredients and proper techniques, making magic in the kitchen is truly easier than you think!
Please enjoy today's easy to follow How To video!
Visit the printable recipe here: Pan Seared Herb Marinated Spring Lamb Chops
- 4 large cloves of garlic, finely minced
- 1 tbsp fresh chopped thyme
- 1 tbsp fresh chopped rosemary
- 1 1/4 tsp coarse kosher salt
- 1 tsp fresh cracked black pepper
- 2 tbsp extra virgin olive oil
- 4 small spring lamb chops app. 1 1/4 inch thickness
- 1 tbsp regular olive oil (not extra virgin)
- Mix the garlic, thyme, rosemary, kosher salt, and black pepper with 2 tablespoons of extra-virgin oil in a large bowl.
- Place the chops into the marinade making sure they're covered all over and let them marinate for an hour at room temperature.
- Heat the tablespoon of olive oil in a well seasoned cast iron or stainless steel pan over medium high heat and sear 3 to 4 minutes per side or until the lamb reaches an internal temperature of 140 degrees. Cook longer if you prefer your chops a little more done
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