A couple of day ago, I mentioned about getting myself a lunch box. Now, I’m gonna share to you my iron chef “frustrated cook” side.

Owning a new set of lunch box incites and excites me to cook my own food. That’s why, I went to the grocery with my grand mom last weekend to replenish stuff that was lost from Ondoy. You know the story: fridge toppling down and wasn’t put into use until a few days back. Yes, the fridge survived but I’m still entitled to buy a new mattress for the bed. So, “gastos” still!

Anyway, I got myself around 6-7 pieces of lamb chops, aside from my granny getting a kilo of liempo, ground beef and sirloin steak. I was thinking what to cook first. I only had eggplant parmesan and lamb chops on my mind. Since I already made the former twice, I was up for a new challenge this time.

Of course, I followed a recipe — well, a little bit! I felt like devious in following the measurements for the marinade, since I didn’t want my lamb to end up so bland. I should’ve broiled or grilled it, as indicated, but since the oven-part of our gas range was submerged in the flood, I wasn’t able to use it. I’ve got no choice but to fry it instead.

*Fried Herbed Lamb Chops*

Here are the ingredients I used:

lemon juice (1/2-1 piece of lemon will do)

1/4 cup olive oil

1-2 tsp of salt

1-2 tsp of pepper

1 tsp of dried basil

1 tsp of dried rosemary

1/2 tsp of thyme

2-3 cloves of garlic, chopped

2 lamb chops, sliced 1/2 inch thick

First, mix the first seven ingredients, then add the lamp chops. Marinade overnight if possible, so that the meat will fully absorb the flavor.

Put 2-3 tsps of olive oil into the pan. Heat the pan til it’s ready. Put the lamp chops together with its marinade. Cook according to desired doneness.

*Herbed Lamb Chops + Focaccia Bread + Olive Oil and Balsamic Vinegar*

Since I don’t trust my luck in cooking, I just had it “well done”. I took the smaller piece for that day’s baon, together with 2 small pieces of focaccia bread and balsamic vinegar & olive oil combo for the dip. I’ve had this weird habit of dipping bread into balsamic vinegar & olive oil ever since I first stepped into an Italian restaurant.

I asked my grand mom to taste the second piece. She told me it was okay, but a little bit insipid. I thought it tasted well, though pretty much tarty because of the lemon juice.

I asked some friends to taste it as well. They told me it was just alright, and it tasted good. What can I say? They’re really my friends!

I still haven’t gotten my microwave from the other house yet. I’ll try to pull off an eggplant parmesan soon for meat-free Mondays!