Lamb Chops and Grits

I thought I had asked my Mother all of the questions one could ask before her death but I missed this one and many more I'm sure to discover. How did you come up with a breakfast of lamb chops and grits? This breakfast is a legend in my family. When my oldest brother would return home from college, expected or not, our mother produced a breakfast of lamb chops and grits. When my sister returned from California for a visit, lamb chops and grits. And I'm sure that on the day my other brother returned from 20+ years in jail lamb chops and grits was on the menu.



My imagination tells me that somewhere in my parents' life lamb chops were plentiful and
priced reasonably because there were 6 of us and there were always 2 lamb chops per person at these breakfast extravaganzas. I grew up in Philadelphia the youngest child of Louisianan transplants post World War II. Some of my earliest memories are of being bundled up in the car for the drive to New Orleans and Baton Rouge for the summer. It was during these trips to Louisiana as a child and a young adult that I cultivated my love for food. Especially the cultural foods of my family; gumbo, jambalaya, dirty rice, poboys, craw fish and all things oyster.



This blog is a ride through my life with food. Enjoy the family stories and the recipes.



Lamb Chops and Grits



Ingredients



2 -3 lamb chops per person depending on the size of the chop and appetite of guests



Kettle of water on simmer



Instant grits prepared as follows:



Whatever the water amount is replace half with milk. I use 1%, use what you like. In the case of heavy whipping cream I use one quarter heavy whipping cream and the rest water. Add butter and salt while the grits are cooking. Cook according to package directions. Usually about 5 minutes after boiling. Don't stop there. Turn the grits down low - as low as you can - and continue to cook stirring and adding water frequently for 30 minutes. I guarantee creamy grits.



Lamb Chops



Sit them out for 20 to 30 minutes on a broiler pan. Season the chops on both sides with salt and pepper. Broil 5 - 6 minutes on each side depending on thickness and how rare you like your lamb.