| What's Cooking:
Video Live Online Edition
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, April 18, 2002; Noon EDT Calling all foodies! Kim O'Donnel was online Thursday, April 18 at Noon EDT for a special Video Live Online edition of What's Cooking, a streaming, interactive culinary half hour. Each month Kim answers your questions live via streaming video, demonstrates different items from the kitchen and leaves you with a recipe to try. This month, Kim continued celebrating the bounty of spring with pan-roasted lamb chops and an assortment of seasonal veggies. View the archived video, then scroll down for the printable recipe. A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook. Kim is also joined by producer Meredith Bragg, who will assist Kim in getting to your questions.
 | | | What's Cooking Video Recipe
April 2002: Lamb Chops with Spring Vegetables Ingredients: The amounts below are approximate for four servings. Adjust accordingly for greater or fewer appetites
- Rib lamb chops: These chops, coming from the rib are much thinner than loin chops. Three per person is an approximate serving.
- Salt, pepper, thyme
- Olive oil for cooking
- Flour for dredging
- ½ -1 cup stock
- Approximately 2 handfuls pea shoots
- 2 spring onions (also known as scallions), dark green part and root discarded
- 1 bunch fresh flat-leaf parsley
- Zest of 1 lemon
- 1 bunch mint
- 2 garlic cloves, chopped
Equipment:
- Heavy-bottomed skillet
- Instant read thermometer
- Tongs
- Wooden spoon
Instructions:
Season flour with salt, pepper and fresh thyme in a small shallow bowl. Heat up a heavy-bottomed skillet and add olive oil to coat the pan. In meantime, quickly dredge the chops in the flour mixture, shake to remove excess flour and then gently place in pan. There should be some sizzling.. On medium heat, let the chops cook, without poking or prodding, for at least three minutes. Turn over with your tongs and let cook for at least 3 minutes on the other side. Test with your instant read thermometer; a medium-rare chop will read 145 degrees. Remove chops from pan, reduce heat to low, cover chops or put in oven on very low heat. With a wooden spoon, stir up the bits left behind that will help to make a wonderful sauce for your dinner. Add sliced spring onions and lower the heat. You may need to add some more olive oil. Add your pea shoot and turn with tong for a minute or so. Remove from pan. If necessary, use wooden spoon again to scrape bits off bottom of pan, and add stock. If you go with beef, veal or lamb stock, you will have a more intense reduction. If that is not important, go ahead with chicken stock. Bring up to a boil, let thicken and reduce by at least half. This will happen very quickly. Taste for seasoning. Time for plating: Spoon sauce over chops, then the herb mixture, followed by the pea shoot/spring onion combination. Dig in. © Copyright 2002 The Washington Post Company | | | |  |
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