I have had these pictures for a while, but haven’t blogged them.
Back in the Spring, we could get decent local lamb from some butchers. I’m especially fond of Pavlis on Vinohradska, who also carries pink veal and piglet. More on that later. Anyway, starting the week before Easter he had lamb. I bought a section of saddle and had him cut it into chops. I then marinated the chops overnight in red wine, soy sauce, garlic, and fresh rosemary.
I pan broiled the chops in a heavy steel skillet.
When they were done, I deglazed the pan with the marinade and extra red wine and served the chops with stir fried Malabar spinach.