Picture of Lamb Loin Chops with Pan Sauce
Turkey is blah.  (Assume that I'm talking about the commercially grown turkeys available to most consumers, not the wily and fascinating wild turkeys)

You have to do SO MUCH STUFF to it just to make it palatable for a holiday meal.  It's big, takes ages to thaw, and is overwhelming for  smaller families or individuals to cook and serve.  I understand the history of Thanksgiving.  I get that turkey is sort of traditional... but so are a lot of other foods that we no longer eat because they're just not worth it.

It seems that Thanksgiving is mainly about two themes:  stuffing oneself with food, and being thankful for what we have.  Either way, there's got to be a better way of celebrating it than cramming down chunks of dry, bland meat that have been soaked, injected, fried, glazed, and/or slathered with copious amounts of flavoring and moisture retaining compounds.

Here, I present one such alternative:  lamb.  Lamb loin, specifically, sliced into convenient chops, tender and moist without special tricks, enhanced with just a few simple ingredients (and in small amounts), and promising spectacular results with very little effort.  How long does a turkey take to prepare from beginning prep to plate?  Hours?  Days, if you're thawing and brining?  Yeah... this takes under 30 minutes, including prep time.  It might take a bit longer if you're preparing more than one loin because you might need another pan... but not much.

One more thing... see that sauce on the meat?  Yeah, there's a fair amount (mostly for pictures) considering what it is, but nowhere near the amount one would use of, say, gravy.  No smothering crap with more crap here.  All you need is a drizzle of intense, exquisitely flavored pan reduction.  No flavor muddying thickeners, no extenders, no unidentifiable lumps.  Once you try a mouthful of perfection, you'll likely think twice about going back to the cult of turkeydom.


made this tonight! Very good! I didn't have a thermometer so just just guessed about 5-8 minutes and I think it was great.

asampson41 year ago

Just made this dish and it was outstanding. My first time trying my hand at lamb loins because of the price. Got a great deal on sale - but forget the cost, this will become my secret pleasure. Thank you.

sunshiine2 years ago
What a beautiful presentation! You always post such great stuff! Thanks for sharing.
I hope Abigail is home by now.
Mrballeng2 years ago
I'm impressed at the quality of your work. You're a Rock Star for taking a picture at the whole sale club. Hope your little one comes home soon.
supersoftdrink (author)  Mrballeng2 years ago
Thanks. I believe we'll be able to bring her home soon so she can spend as much of her remaining time as possible with her family. :)

Try the pan sauce!
Honus2 years ago
Yummy! I had lamb with red wine sauce and green beans when we were on our honeymoon and it was one of the best meals I've ever had. I'll definitely have to try this.
wilgubeast2 years ago
This doesn't seem complicated at all. Even if it did, I'd still try my hand at it because it looks delicious. That sauce! Geez. I need to remember to browse new food projects after lunch.
scoochmaroo2 years ago
Gorgeous! Agreed about cooking temp. I usually take mine out at 140 too and let them come up to 145 as they sit. You have a million photos here! No apologies for side dishes.
supersoftdrink (author)  scoochmaroo2 years ago
Lol yeah I did take a lot of pictures (didn't even post them all). I worry that it's overkill for such a simple dish, but I wanted to make sure that even cooking novices could see all the details and hopefully have instant success without any hiccups when they try it themselves. Man... I hope I didn't make it seem too complicated.