Speaking of brandishing: If you're looking for a delicious, super easy and hearty 10-minute dinner recipe, one which also greatly inspires brandishing your food with Viking authority (like the corn recipe I recently posted), this one is for you.
In the time it takes to boil an inch of water in a small pot —about 5 minutes— and then steam some fresh broccolini (or other greens of your choice) in there —5 more minutes —you can heat up a heavy skillet and sear up some succulent lamb chops to serve with it. Just season it all simply with salt and pepper and you've got yourself a fresh and fabulous family feast in a flash (how's that for an absurd alliteration btw?)
An easy chef's trick to add tons of flavor to any seared protein in a hurry (thanks, Tom Colicchio), is to toss a sprig of fresh herbs, such as rosemary for this lamb dish, into the hot pan two or three minutes before your meat is done to your liking. Add a pad of butter or just swirl the oils in the pan around as you add the rosemary. This hot grease will instantly infuse with flavor from the fresh herbs and transfer the flavor to whatever is cooking in the pan.
When you are ready to take the meat of out the pan and plate it, use a small spoon to drizzle some of the butter or oil over the meat. You can use the herbs as garnish if you're trying to look fancy or impress someone. Or just impress yourself.
I often serve a dish like this with instant couscous which also takes 10 minutes total (5 minutes to boil the broth or water, and 5 to steam), rice, or a baked sweet potato — which takes longer but requires hardly any effort at all, other than a few moments of foresight to turn on the oven and prick and cook the potatoes.
In the time it takes to boil an inch of water in a small pot —about 5 minutes— and then steam some fresh broccolini (or other greens of your choice) in there —5 more minutes —you can heat up a heavy skillet and sear up some succulent lamb chops to serve with it. Just season it all simply with salt and pepper and you've got yourself a fresh and fabulous family feast in a flash (how's that for an absurd alliteration btw?)
An easy chef's trick to add tons of flavor to any seared protein in a hurry (thanks, Tom Colicchio), is to toss a sprig of fresh herbs, such as rosemary for this lamb dish, into the hot pan two or three minutes before your meat is done to your liking. Add a pad of butter or just swirl the oils in the pan around as you add the rosemary. This hot grease will instantly infuse with flavor from the fresh herbs and transfer the flavor to whatever is cooking in the pan.
When you are ready to take the meat of out the pan and plate it, use a small spoon to drizzle some of the butter or oil over the meat. You can use the herbs as garnish if you're trying to look fancy or impress someone. Or just impress yourself.
I often serve a dish like this with instant couscous which also takes 10 minutes total (5 minutes to boil the broth or water, and 5 to steam), rice, or a baked sweet potato — which takes longer but requires hardly any effort at all, other than a few moments of foresight to turn on the oven and prick and cook the potatoes.
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