Recipe: (Spain, Catalonia) Baked Lamb Loin Chops with Garlic Cream

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 9, 2012

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Baked Lamb Loin Chops with Garlic Cream
Region: Spain, Catalonia
Category: Lamb
Season: Winter
Difficulty: Easy

This is great preparation to serve after Spaghetti with Diced Eggplant Crisps, Baby Spinach and Roasted Ground Almonds and a salad of homegrown heirloom tomato sliced over fresh baby arugula with a little olive oil and salt.

Yield: Makes 4 servings
Preparation Time: 20 minutes

4 large garlic cloves

1 teaspoon salt

Extra-virgin olive oil to taste

8 lamb loin chops (about 2 pounds)

Freshly ground black pepper to taste

1. Preheat the oven to 475ºF.

2. In a mortar, pound the garlic cloves with the salt until mushy, then dilute it with olive oil until it is saucy.

3. Arrange the lamb chops in a baking dish, then season the lamb chops with pepper then brush on the garlic cream sauce. Bake until browned, about 15 minutes for medium. Cook less for rarer meat. Serve hot.

Posted: 12/14/2006

Referenced Recipes:

Spaghetti with Diced Eggplant Crisps, Baby Spinach, and Roasted Ground Almonds

Small plates that are big on flavor are always in season at my house. This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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