Last week I made lamb and potatoes with broccolini on the side. Some people think that cooking lamb is complicated but it’s actually easy.
I plucked the mint leaves with my bare hands. I tried using the herb shaver on the scissors for the rosemary, but it didn’t work very well. So I pulled the rosemary limbs off with my bare hands!!!! My mom and I didn’t read the recipe properly and we added the rosemary too early. You are supposed to add it when you add the lamb. But it was still ok. Sometimes it’s ok to make mistakes in cooking.
Then I threw the lamb into the marinade. The lamb changed color after awhile because the acid of the lemons were kind of ‘cooking’ the lamb. It turned from bight pink to slightly golden brown. We turned the lamb over a few times, so that all sides would soak up the oil and herbs and get marinated.
I used multi colored fingerling potatoes.
While the lamb was marinating, I cut the potatoes with my bare hands….and a knife.
And tossed them in the oil. At first I used the tongs, but then I flipped them with my bare hands (it’s important to wash your hands before you start cooking – especially before you start cooking this recipe).
Never do this with your knife. Because your mom will yell at you. Also, it makes a cut in your cutting board, which allows bacteria to hide and it dulls the tip of your knife. My mom was so mad!!
While the lamb was cooking, I boiled water with salt and cooked the broccolini (for just a couple of minutes) with my bare hands…no, not literally…I used snow mittens…no….I used oven mitts.
The recipe doesn’t have any salt. So the lamb was a little bland. My dad added salt while we were eating it, but I ate mine before he could add any salt to my lamb. Next time, I’ll add a little salt during the marinade. But overall it was good. And it was easy to make.
*photos by my mom
- 1 lemon
- 1 sprig fresh mint
- 2 tbs olive oil
- 4 lamb chops
- 1 1/2 lbs new potatoes
- 1 sprig fresh rosemary
- 1 garlic clove
- 2 tbs olive oil
- Using the bridge technique, cut the lemon in half and then squeeze the juice into a bowl
- Pull the mint leaves off the stalk and add to the lemon juice
- Add the oil, and mix everything together
- Put the lamb chops into the lemon juice mixture and mix to make sure that the meat is well coated in the oil (we turned it over a few times)
- Let marinate for 1 hour - this gives the chops time to absorb all those lovely oil and herb flavors
- Once the lamb has been marinating for 45 minutes, turn the on the oven to 375 degrees F
- Using the bridge technique, cut the potatoes in half lengthwise and put into a roasting pan with the rosemary and garlic
- Drizzle over the oil and, using oven mitts, put the pan in the oven and roast for 20 minutes
- Take the lamb out of the marinade and if your pan is big enough, add the lamb to the potatoes. If not, you will need another roasting dish for the lamb.
- Roast the lamb chops for 10 minutes
- Wearing your oven mitts, take the lamb out of the oven and, using tongs, turn the chops over.
- Using oven mitts, put the dish back in to the oven for another 10 minutes.
- The potatoes should be golden and tender when you poke them with a skewer or table knife.
- The lamb will be very slightly pink in the middle, which is how it should be.
- Cook for a little bit longer if you prefer
- The recipe doesn't have salt. I think that you need to add salt.
- I used 8 pieces of lamb chops (but they were small chops)
- We accidentally put the rosemary in the marinade, with the mint, but it still turned out ok. It's ok to make mistakes when you cook, sometimes.