Recently I was at a time share with my family and I had brought a couple of items with me to play around with. These items were Lamb chops (about 1 1/2 inches thick), Freeze Dried Corn (I got from the spice house in Chicago), Mixed Greens, Cherry Tomatoes, Shredded Carrots, Dark Chili Powder, Chili flakes, and a great Mesquite seasoning I got from Chef Julius Russell. Oh yeah I forgot to mention that I made a nice homemade Balsamic Vinaigrette too.Well to say the least I came up with something worth telling.
Rub the Lamb chops with Olive Oil, season them with Chili powder and Granulated Garlic, and let them sit while you prepare the remaining items.
Take the Cherry Tomatoes and slice them in half then put them in a bowl, season with red chili flakes and olive oil and let sit. In another bowl put freeze dried corn and the shredded carrots and set aside.
Get a nice sturdy pan cast iron skillet if you have one and heat on medium high heat. Take the Lamb Chops and season with salt and pepper liberally. Add oil to the pan, let the oil heat up, once heated add the Chops (you should hear a nice sizzle) and let cook for about 4 mins per side (your chops will be medium rare - medium). Once done set aside to rest.
Take the bowl that you have the Carrots and Freeze Dried Corn in and add the Tomatoes. Once they are all in the same bowl take a little olive oil, salt and pepper and toss till all coated.
Get your Mixed Greens and toss them in your own Balsamic Vinaigrette and place in the middle of your plate, on top of that place your Chops and Garnish with your Corn salad. Trust me when you taste this you wont be mad at all, and you can them share this recipe with your friends
