Did I say burned? I meant caramelized.While grocery shopping last weekend, I stumbled across some lovely looking, inexpensive lamb chops. I’ve always wanted to do lamb chops. I went ahead and snagged them, confident I would find a great recipe. I’d also never done brussels sprouts (aside from steaming and buttering frozen sprouts, which I regret to inform you all, does not count), so I decided on those today. Here are the little guys prior to being blackened.

The recipe I decided on for the lamb called for a garlic and rosemary coating. In the store, I made a spur of the moment switch to Thyme instead. I. Love. Thyme. More on that later. They were delicous, but very fatty and mostly bone. 2-3 bites of meat in each chop. I’m pretty sure this is simply the nature of lamb chops, but it also explains why they were on the thrifty side. If you make the chops, you absolutely have to reduce the salt by at least half.

The deliciousness atop the sprouts is garlic. Great recipe, I’ll be using it over and over.