Lamb chops are something I love to eat, but never took a hand at cooking myself. I’ve really wanted to for a while now, but could never justify just making chops for myself.
Rosemary lamb chops
So when my friend ordered a rack of lamb from Honest Chops (my favorite halaal/organic butchery in NYC), I decided to take it upon myself to try. And honestly, it’s not that hard at all, but I’ve read different recipes that have different methods of doing it. You can bake it in the oven first, wrap it in foil — I didn’t do any of that fancy stuff. I first consulted with my friend Erica, who’s a chef and always posts the most delicious looking chops (check out her IG: @insta.eggy), and she sent me over some recipes she liked from Ina Garten and Giada. I took a look as a starting point, but ended up with this marination. I pretty much eye’d everything but this it was 1 tsp or so of everything:
Season before cooking
First I sliced the 1 lb. rack of lamb to one bone each, and covered it in this mixture and let it sit in the fridge for an hour. Then I melted butter to baste and seared in a hot pan for 2-3 minutes on each side (any longer made some of them well done). I think it turned out pretty good!
I read in some of the recipes that they marinate the whole rack before cutting — I’m not sure what is better, but this one worked for me. If you’ve cooked chops before, what method do you use? I’d love to try cooking it another way, too!
I know, I know…I KNOW. It’s been a while since I’ve been updated this thing. If you follow me on Instagram, that sort of turned into my micro blog so you probably know more or less what I’ve been up to. The truth is, after so much time passes, it starts to get anxiety-inducing to start blogging again. Because to be honest, blogging takes a lot of time, it takes a lot of dedication and a lot of hours after work. I would be up until 3AM every night sorting through photos, writing, linking–and that was normal to me. And not to say the passion isn’t there, it’s just a few major things took some adjusting and in effect the blog took a backseat.
One is as a beauty writer, that meant I had to prioritize working at a magazine and other publications over the blog. I’ve been working at/freelancing at Allure, Fashionista.com, Refinery29.com, and will be at a few more pubs to come. I’ll keep you updated on those writings here going forward.
But another major reason for the brief absence was relocating to Dubai for almost a year. I thought I’d continue blogging while I moved abroad, but moving to another country takes a lot of time adjusting, and my priorities were setting up my life there first. Working and freelancing took up so much of my attention that I didn’t get to post here. But now that I’m back in NYC, I’ve made it my goal to keep the blog updated. I guess there was an option to nix this and start a whole new site, or re-vamp it totally and start fresh (which is still in the cards), but it was hard to let go of my baby. I felt like Beauty and the Feast was so much a part of my journey into New York, food blogging, and beauty writing that I don’t think I’d ever just scratch it completely. Even if it sits hopelessly idle for a few months.
So thanks for all of you who have followed me this far, and who will stay up to date here. I am cooking a LOT more so I’ll be sharing those recipes, and still the biggest beauty junkie ever, so not too much has changed. Just thought I’d start by saying hello again :). Blogging always has a way of making your feel like you’re typing away to open air, so to that end, don’t be shy to comment — I’m excited to hear from you all again!
Now let me see if I still remember how to do this…