December 30, 2003
Last night, by the way, it was pan-seared lamb chops marinated in garlic, rosemary and olive oil, with asparagus. The lamb — bought from the small farm next door to my sister’s — was great. With a short cooking time on fairly high heat, the lamb stays rare inside (as it should be!) but it’s very flavorful on the outside.
Some people find it hard to believe that I have time to cook, but it didn’t take long at all to prepare. There are lots of good things that don’t. And those, not surprisingly, are the things I tend to cook. . . .