Mom’s Lamb Chops

Mom's Lamb ChopsMom Knows Best
You’ve stocked your freezer to the best of your ability. So now what? This has actually been one of my biggest challenges because this is totally different than how I normally cook. Generally, I stock up on things like cereal, lunch meat, snacks, etc. on the weekends. And then during the week, I make dinner according to what I feel like bringing home that day. I don’t store a whole lot of stuff in my freezer. Now that people are sheltering in place, food supply is good in some areas but bad in others, and despite the fact that I am still coming in to work, I can’t operate in the same way.

So, dinners have been pretty basic and ingredients have been limited to what I have on hand. I have noticed that I have subconsciously reverted back to my childhood and what my Mom used to make for weeknight dinners. Mom didn’t shop for food every day so what was in the fridge and pantry was what we had for dinner. Cream of mushroom soup was turned into a chicken and rice casserole. (Very old school…but total comfort food.) Pork chops with Shake & Bake on them and applesauce on the side appeared regularly. (I still make this. Though, I admit I have swapped the Shake & Bake for seasoned Panko.) But if there was one recipe that reminds me the most of my Mom, it would be her lamb chops.

I have posted this recipe before and I felt compelled to post it again after I made them for dinner the other night. Making this dish made me feel better. It was the very definition of comfort food. Which was probably why I had lamb chops in the freezer to begin with. These couldn’t be simpler and the recipe calls for three pantry staples: soy sauce, garlic powder, and rosemary (fresh or dried, though fresh is better). For me, they have to be served alongside mashed potatoes and peas or it’s just not right but feel free to do what you want.

They say, food is memories and my suggestion for everyone as we shelter in place to protect our physical selves, don’t forget to protect our mental selves. If that means making grandma’s special cake or Dad’s killer chili, I say go for it…I’ll be over here with my lamb chops and chicken casserole.

Mom’s Lamb Chops
Yields 4 servings

The amount of marinade Mom made depended on how many chops she had. You can use whatever lamb chops you can find: sirloin chops, loin chops—whatever works.

Mom always used loin chops and we always got exactly two on our plate. And, always with mashed potatoes and peas.

Ingredients
1/2 cup soy sauce
1 teaspoon garlic powder
Chopped, fresh rosemary
8 Lamb Chops

Directions
To make the marinade Mom would combine some soy sauce, garlic powder, and chopped fresh rosemary in a dish or ziplock bag.

Then Mom would toss the lamb chops in the bag to marinate for about 30 minutes to an hour.

After that she would broil or grill the chops for 3 to 5 minutes per side, depending on their size. And, that was it!

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