I’m home in Missoula, Montana in the house I grew up in. My mom has been in Sweden for nearly three weeks, and I am looking out for my 15-year-old brother. My duties are to make sure Duncan has dinner and to water my mom’s plants. She is very intense about the condition of her plants, but she will be happy to know that I have only killed one of them. My brother and I don’t communicate often, but when we do it usually goes like this:
- “Duncan what would you like for dinner?”
- “I don’t care.”
- “How about local lamb chops with herbed sweet onion compote?”
So it was settled. I took four gorgeous local lamb chops out of the freezer and fancied them up with a simple, yet decadent, topping. I fully recommend these and so does Duncan.
Serves 4/Bon Appetit
- 1/4 cup chopped fresh mint
- 1 1/2 tablespoons chopped fresh oregano
- 2 garlic cloves, finely chopped
- 4 lamb chops
- 2 Tablespoons olive oil, divided
- 1 sweet onion sliced thinly (such as Vidalia, Walla Walla or Maui)
- 2 Tablespoons herbed white wine vinegar or regular white wine vinegar
Mix mint, oregano, and garlic in a small bowl. Sprinkle lamb generously with salt and pepper. Sprinkle 2 Tbsp. herb mixture over lamb chops; press to adhere (reserve remaining herb mixture for compote).
Heat 1 Tbsp. oil in a heavy large skillet over medium-high heat. Add lamb and cook to desired doneness. Transfer lamb to a plate and do not clean the skillet. Add onion and saute until it begins to soften, about two minutes. Add vinegar and reserved herb mixture; saute 1 minute. Season compote to taste with salt and pepper. Spoon compote over lamb.