Not only did they eat LAMB, but we also sat down together and ALL ate the same thing. Fitting it was lamb–because it seems a miracle and lamb seems very biblical. (Sorry to all my vegetarian readers!)
So, my small miracle, happened because I met with Kathleen Reilly, who I know from my work with the NAA-NY Metro Chapter. Kathleen was helping me with menu planning and I was helping her with her blog, One Little Bite at a Time. Anyway, while menu planning we added lamb chops to the menu. I was kind of skeptical but when I saw the lamb chops at Union Square Greenmarket I decided to try it.
I told my kids: “I am making lamb for dinner…Try it…This is what’s for dinner…Everyone is going to eat it…I am making gyros–they are from Greece…Everyone is going to have this for dinner.” I started prepping them for the new meal about an hour before dinner. and interspersed my “commercials” every so often. At one point, my worried daughter looked at me and looked at the lamb and asked: “What if I don’t like it?” I said upbeat and positive “Try it, please. If you don’t like it I will make you something else!” Which, I am sure is the wrong thing to say. But I never dreamed they would actually EAT the lamb. I was just hoping they would try it.
They didn’t love it. Which is fine. I told them I am not going to make it every week but it’s nice to try different things–GREAT JOB THAT EVERYONE ATE IT! And we had a BIG CELEBRATION.
“Next time can you make pork chops?” my daughter said after finishing her second lamb chop.
Here is my recipe, which is an adaptation of Ina Garten’s lamb recipe…
Remember Greece? Lamb Chops for Kids Recipe
- 2 garlic cloves
- 1.5 teaspoons oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup lemon juice (2 lemons)
- 1/4 cup olive oil
- 1/4 cup verjuice or red wine
- 1/4 teaspoon lemon zest
- 1 rack of lamb
Combine all marinade ingredients in the cuisinart and process well.
Cut lamb into chops and flatten a little with a knife
Put in glass container in single layer and pour marinade over. Let sit for 2 hours or overnight.
To cook:
Remove from the refrigerator and allow the chops to come to room temperature–it will take about 20 minutes. Remove chops from marinade and dry them off before cooking. Broil on high for 6 minutes or heat a pan over high heat, add the chops and sear for 2 minutes. Flip the chops over and cook for another 3 minutes.