What excites me is the fact that this is our very 1st Noche Buena in New Zealand! Yeah, that’s right. Isn’t that swell?
For special dinners, I always make it a point to plan for dishes that won’t be too time-consuming. So for Lasang Pinoy, Sundays themed Noche Buena, I wanna share this easy, quick recipe of pan-fried lamb chops. I know most people think lamb has too strong a flavor but I tell you… the best-tasting lamb I have ever had is here in New Zealand. Yum talaga. Well, a country where there are more sheep than people… bakit hindi?
Quick and easy. Begin with a coating of olive oil and then sprinkle with salt and pepper. Marinate for at least half an hour. Pan-fry over medium-high heat for about 5 to 7 minutes each side or until cooked. Let the meat rest for about 5 minutes (enough time to take a photo!) before serving. It would be really nice to cook it just right and not too browned as in my photo above but A likes it well done. I serve mine with oven-roasted potato wedges (recipe here) and pesto.
Above is home-made fresh basil pesto given to me by the kiddo’s school principal. YUM!
Alternatively, you may use rosemary and honey to have quite a very interesting flavor. My photo above. The kiddo doesn’t like it though. I mean, the rosemary flavor…