One of my favorite gifts this year was from my Mom, it was a set of cast iron pans!  The dark black, heavy, real deal kind that Grandma used to have.  Nothing is better for browning meats, fish and chicken.  Lamb chops are my new favorite meat to cook in the cast iron.  I took the 4 lamb chops I bought while at Little Italy Bronx, cooked them in my new pan, and made a lovely wine and shallot pan sauce. This can be an elegant date night meat or a quick family dinner when doubled up with 8 chops.

 

Ingredients

2 shallots

1 tbsp olive oil

4 bone in lamb chops

2 tsps kosher or sea salt

1/2 tsp ground black pepper

1 tsp garam masala (optional, adds a bit of warmth and spice)

Garam masala is an Indian spice blend that can include:  Black peppercorns, mace, cinnamon, cloves, brown cardamom, nutmeg,and green cardamom.

1 tbsp butter

1 cup red wine

Splash heavy cream

Prep the shallots by cleaning, peeling and chopping into small chunks.  Stir together the salt, pepper and garam masala.  Put 1 tbsp of olive oil in the pan and heat it over medium high heat, while you rinse off and dry the chops.  Cover the dried chops with the seasoning, holding it high in the air and dropping it evenly on all sides of the chops.

Preheat the oven to 325 degrees.  Brown the chops on both sides (3-4 minutes a side).  Put the cast iron pan into the preheated oven for 15 minutes, then check if they are cooked to your liking, with either a meat thermometer or by cutting a piece off of the chops and checking color.  You want them juicy and pink in the center.  If you have thick chops like the ones above, you may need a few more minutes, I had mine in the oven for 25 minutes.

Great served with mashed potatoes and peas or roasted carrot and parsnips