Our pots and pans don’t go into the dishwasher: They need to be hand-washed.
While hot sudsy water and a Scrub Daddy do the job, we wouldn’t overlook the opportunity to save our manicure.
So we were all ears when Good Eggs sent us this recipe to cook the main and the side in one dish. Home cooks have been doing this for years—but not the cooks in our family.
With great enthusiasm we made this recipe, and then ordered a couple of books on one-pan cooking to see how we could make kitchen life easier (recommendations below).
We love lamb and Greek cuisine with its accents of lemon and mint, so we didn’t wait to try it. In 30 minutes, we were ready to dig in.
Note that this is a skillet recipe for the stove top, not a sheet pan recipe for the oven.
Ingredients For 2 Servings
1. SALT and pepper both sides of each lamb chop and set aside. Add about ½ cup olive oil to a cast iron pan and heat over high. When the oil is hot (almost to the point of smoking), carefully add the zucchini in one layer and cook on high heat until browned, flipping so both sides are crispy and deeply golden-brown.
2. USE a slotted spoon to remove the zucchini from the pan; place on a plate and set aside.
3. COMBINE the yogurt, garlic, lemon and a tablespoon of the mint in a clean bowl. Add salt and pepper to taste. Set aside.
4. POUR off some of the oil from the zucchini pan, leaving a thin layer on the bottom. Turn the burner to high. When the oil is hot, add the chops and cook for about 4 to 5 minutes on each side. Check for doneness—you want it still a bit pink in the middle.
If the chops sear before the meat cooks through, pop the pan into a 400°F oven until they are cooked to your liking. For medium-rare, the temperature should be 145°F on a meat thermometer.
5. FINISH the zucchini: Sprinkle with the red wine vinegar, add the rest of the mint, and a few pinches of flaky salt to taste. Arrange the chops and the zucchini on a platter and serve with the yogurt sauce.
 Lamb chops and zucchini, a one-pan dinner (photo © Good Eggs).
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