Tonight, I'll give you something less likely to result in an uncommanded evacuation. This is easy and incredibly tasty, another meal that is on the table quickly. It was a joint production , my doing the prep of ingredients and EJ manning the broiler and stove. I use garlic/ginger and olive oil in my steak marinade, but his idea to add it to the panko was genius and it tasted incredible, especially paired with the root vegetables.
Lamb Chops with Garlic/Ginger Panko Crust with root vegetables. (the light was not good for a photo when it was done, but you get the idea).
You just need a little salt, a little cornstarch and your freezer. The freezer's intensely dry environment sufficiently dehydrates the meat's exterior, and since they're only in for a short time, the interior stays tender and juicy.. Rub two thick lamb chops with a mixture of a little more than a half teaspoon of salt and a little more than a teaspoon of cornstarch. Not exact measurements, but I didn't measure, just enough to lightly dust both sides of the chops.
Brush off any excess, put on a plate uncovered, and place in the freezer for 30 minutes. That draws the surface moisture out so broiling it initially makes for a nice crisp surface during a broil.
Now, get out your chopping board at your favorite kitchen counter and mix about 1/3 cup (roughly, it was two small scoopfuls in the hand). of unseasoned panko bread crumbs, a tablespoon of crushed garlic (not powder) and some roughly chopped fresh ginger (a piece about the size of a woman's thumb and peeled). Don't chop the ginger as fine as the panko crumbs, you want a little bite of it in there as you dine. Add just enough extra virgin olive oil to moisten and set aside.
Chop a couple medium potatoes and 3-4 carrots into large but bite sized chunks., Toss with a splash of olive oil and several dashes of Penzey's Ozark seasoning (a mixture of a whole bunch of spices and herbs) Place in a sauce pan with a half cup or so of water and steam for about 10 minutes while you broil the lamb chops about 5 minutes per side. While that steams, heat a good spoonful of bacon fat in a deep cast iron skillet. When pork chops are gently browned and developing a bit of a crust (but NOT cooked through),drain the water off the veggies ( that should JUST be starting to soften) and place in the cast iron pan with the bacon fat, stir slightly and put lamb chops on top. Top chops with panko crumbs. Place in preheated 375 degree oven for 15 minutes for medium. (140 F. with a meat thermometer). Remove foil the last 5 minutes to brown the crumbs if you wish.
Put on your serving plate, sprinkling some of the savory panko crumbs on the potato carrot mixture. and sit back and relax. Cooking with friends, the perfect way to end a work week.
click to enlarge, from a favorite - .The Whiteboard