Garlic Rosemary Lamb Chops

Clocks back Sunday. The house is dark by 4:30. I put on every lamp. I turn up the heat. I light a candle on the counter. I am conscious that I am doing the things that will get me through the winter. November to March is going to be the hardest stretch. I am preparing.

I made a beef stew Sunday. The long braise. Red wine, pearl onions, carrots, potatoes. Four hours at 275. The house smelled like food. I had the radio on. I ate a bowl at the counter at 6 PM. The stew was right. My mother's recipe, essentially. My hands knew what to do.

Nora said "Daddy" Thursday night at bedtime. She said "Daddy is watching me in heaven." I said "yes, Buddy. Daddy loves you." She said "I love Daddy." I said "yes." She said "goodnight, Mommy." I said "goodnight, Nora." She went to sleep.

Liam has been having a better week. No incidents at school. Ms. Russo reports progress. He is drawing a lot. His drawings have been full of specific detail — the front of our house with three figures on the porch (himself, me, Nora), the fire truck from Sal's rig, a picture of his father in a chef's hat at a stove (this one is on the refrigerator, it will stay on the refrigerator for the rest of my life).

Maureen came Saturday. She did not stay long. She brought bread. She watched Nora for an hour while I ran errands. She went home. She is giving me space. She is getting better at it. I am getting better at receiving it.

I am about to write about the pancakes. I think that is next week. I have been circling it.

The stew came from my mother’s recipe and my hands knew every step without thinking — that kind of cooking is its own mercy. When I make something like these garlic rosemary lamb chops, it’s the same feeling: a hot pan, a good sear, the smell of rosemary filling the dark house while Liam draws at the kitchen table and Nora asks her questions and I just keep moving. Sal loved a good piece of meat. This one is for the long nights.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4

Ingredients

8 bone-in lamb loin chops (about 1 inch thick)
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon unsalted butter

Instructions

Make the rub. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, pepper, and lemon zest. Mix into a loose paste.
Coat the chops. Pat the lamb chops dry with paper towels. Rub the garlic rosemary mixture evenly over both sides of each chop. Let them sit at room temperature for at least 10 minutes while you heat the pan.
Sear. Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add the butter and let it foam. Lay the chops in the pan without crowding — work in two batches if needed. Sear for 3 to 4 minutes per side for medium-rare, or 5 minutes per side for medium.
Rest. Transfer the chops to a plate and tent loosely with foil. Let them rest for 5 minutes before serving. The juices will settle and the chops will finish cooking through.
Serve. Arrange on a platter and spoon any pan drippings over the top. Serve with roasted potatoes, braised greens, or crusty bread to soak up the juices.

Nutrition (per serving)

Garlic Rosemary Lamb Chops — When Your Hands Know What to Do