lamb chops with frizzled herbs
What's dinner without a small kitchen fire? The basic concept here is to flash fry a bunch of fresh herbs in cooking oil so they become crisp and highly flavored. I, however, was a little too enthusiastic and turned the heat up to high, when medium would have been fine. As a result, my herbs turned black instead of deep green, and my oil also caught on fire. We lost an entire canister of salt to put it out!
Believe it or not, the herbs were still very tasty, and dinner was not ruined at all.
Marinade chops in olive oil, red wine vinegar, garlic and 2 tablespoons of rosemary for at least half an hour. Frizzle rosemary, sage, and whatever other herbs you have on hand as described above. Broil the chops a few minutes on each side, top with the herbs, and serve with mashed potatoes.