[cheebacheeba]

So last night I was BAKED. Long work hours for the week due to one of my coworkers being off...it was time to relax, the night before my ONE. DAY. OFF (that being today)

River was asleep, Spal and I were between watching things and just doing our own stuff...so I went into the kitchen at some point after midnight.
I knew I had some lamb chops in the freezer...not the cutlet type ones, yknow, the big ones.
So I threw them in a stone pan with a lid on low heat thinking...ok...just throw on some salt and pepper, you're good to go.

As I stood around in the kitchen still pretty much in a tired/stoned daze, I started to go through other ideas.

So,

Lamb cooking slowly. Salt. Crushed black pepper.

I went to my dry herb and spice supplies.

I threw on some dry-fried crushed corriander seeds.
Rosemary from my mothers garden that we air dried some time back.
Cumin seeds that I slightly crushed in my fingers before putting them on.
Oregano.

I let that sit for some time...after all the lamb started out frozen.
I turned it over, Nice and brown on the surface.

Now usually I'd try to serve lamb a bit pink, yknow if I actually wanted to do it right. I knew this was going to be over, and I was ok with that.

When I flipped it...I added a bit more pepper.
Then, I was still in the kitchen and still thinking so I grabbed some more things from the fridge.

Some goats cheese with thyme.
A lemon.
Some habanero paste.

I mashed the goats cheese up with a fork, then started whipping it.
Added some lemon juice. TINY amount of the habanero paste, and about 1/2 teaspoon of the oil that the goats cheese was stored in.

Spooned this mixture on top of the lamb and let it sit, continuing to cook in the sealed environment.

I was going to leave it like that.
Though I saw some really nice browned pan juices underneath the lamb...so I turned it over, goats-cheese-mixture facing down...everything just bubbled up together and more or less emulsified into a beige/brown cream-ish sauce - kind of similar to what you might see on a veal scaloppine.

So yeah anyways.
Quite nice. Certainly hit the spot at the time...though I probably savaged it a bit quicker than I'd have liked to. But hey, we both liked it, so job done.

Hindsight: I'd have foregone the salt...the goats cheese kind of made up for that, and while it wasn't "too salty" the level was a little more than I'd have liked.
I wouldn't have minded putting some finely sliced button mushroom and super-finely-sliced single clove garlic in there too.

You guys ever try that? Single clove garlic?
It's more full flavoured but less spicy than most varieties. Check it out if you can.

Thank you for reading my long rambling improvisational recipe.