Maundy Thursday & Lamb Chops
Thursday of Holy Week is known as Maundy Thursday, or Holy Thursday, and is a day Christians commemorate the Last Supper shared by Christ with his disciples.
Most scholars agree that the English word Maundy in that name for the day is derived through Middle English, and Old French mandé, from the Latin mandatum, the first word of the phrase “Mandatum novum do vobis ut diligatis invicem sicut dilexi vos” (“A new commandment I give unto you, That ye love one another; as I have loved you”), the statement by Jesus in the Gospel of John (13:34).
This is a day to remember Christ’s edict to us – love one another, serve each other & care for the poor. Open your heart, open your wallet & bend your knee in service wherever that service is needed.
Pan Seared Lamb Chops
No better way to prepare moist & tender lamb.
- 4 Lamb Chops
- 2 Tablespoons Olive Oil
- 1 Lemon
- 2 cloves of Garlic, minced fine
- 1 teaspoon fresh Rosemary, minced
- 1 – 2 Tablespoons Olive Oil
- 1/2 teaspoon Kosher Salt
- Trim off any excess fat from the lamb chops; set aside.
- In a small bowl combine olive oil, garlic, rosemary, & juice of half of lemon; Mix well.
- Spread half of the marinade over the lamb chops, flip the lamb chops over; spread over the remaining marinade.
- Cover the lamb chops; Place into the refrigerator while the flavors mingle together for 30 minutes to an hour.
- Heat iron skillet to medium-high heat; to make sure the pan is hot add a couple of drops of water; if they sizzle & evaporate immediately, the pan is ready to use.
- Add olive oil to the pan; Add the lamb chops & cook 3 to 5 minutes on each side.
- When the lamb is cooked on one side, flip over, squeeze the remaining lemon half over the lamb, season with kosher salt.
Serve with new potatoes roasted with olive oil, rosemary, & kosher salt.