Superbly Simple & Simply Superb
- Audette
- Feb 7, 2017
- 3 min read
Sometimes if not most times in life, it's the simple things that bring pure delight!
I just love the classic Greek combination of oregano, thyme and lemon. What's not to love about it?Just like a good pairing of individuals, they bring out the best in each other and make a fabulous new whole as they bind and work together. Able to transform even a plain dish into something worth savouring.
... I don't eat red meat that often nowadays but when the Butcher's counter offered a couple of lamb chops on special, it was time for a little treat.
I have a treasured jar of dried oregano that comes from the island of Sifnos, lovingly picked and gifted to me by my host during a stay two summers ago- ingredient number one.
There is nothing like the flavour that's released from fresh herbs and never fresher than just going outside to pick some. Thyme is quite hardy and does well even in a small city garden, I use mine all year round- number two.
Luscious Lemon! Enough said. This must be my all time favourite and essential kitchen accompaniment. Apart from being versatile and useful in many ways, lemons pack a serious punch of Vitamin C and add a bit of zest to life and tastebuds. Apparently they arrived in Europe via southern Italy. My Greek friend, will say they've originated from Greece and that's where the best ones are grown, just like the root of many words hail from that part of the world. I'm not about to argue but suffice to say the Greeks, like other Mediterranean and Middle Eastern kitchens couldn't function without these beauties. Neither would mine.
Much like lemon, salt is valuable and used in so many ways. Culinary and nutritionally speaking- it's best to steer clear of the white, powdery processed stuff and use unbleached, unrefined, natural salt, whichever kind you prefer.
M E T H O D:
Rub the lamb chop with the salt and herbs. This chop had a generous bit of fat, so I wasn't even going to consider using any olive oil, but you could do if you really wanted to and if the fat was trimmed away.
Not living in a place with outside barbecues on tap, I popped my seasoned lamb chop in to a hot oven and roasted it, turning it over at the half-way mark. Depending on how thick the cut is and how pink you like your meat 15-20 mins in total should be ample.
I let it stand to rest while I plated the rest of my food and tossed the salad.
To go with the lamb I made crispy kale; a drizzle of olive oil (not cold-pressed and virgin) and a light sprinkling of sea-salt, before putting it in the oven for a few minutes. A large roasted vine tomato, nothing added but a dribble of aged, thick balsamic vinegar as it comes out the oven, you can put the tomato in to roast when you turn your meat over.
Another one of my favourite lambs, is ... a lambs lettuce. Soft, delicate and not too boisterous in flavour. I first encountered these lovely leaves in Belgium when I arrived to live in Europe, it was love at first taste. I had some of my roasted peppers out of the oven from yesterday so skinned and added those along with a conveniently ripe and nutty avocado-pear. In my opinion a salad always needs to be dressed and tossed. So on goes a drizzle of Organic G R E E K olive oil (to stick with my theme and what I have to hand) and a grating of lemon zest before squeezing over some of its juice, leaving the rest to go over the lamb chop after I plated it.
I got so carried away by the smell of the food that I didn't capture the end product- you'll have to give it a go- taste and see for yourself. Enjoy! x
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