Plating is key. Lamb is delicious.

    There are just some things in your life you will be undeniably happy about and this is one of those things for me. I put a lot into this dish and I was also making two galettes at the same time. Phew, I was beat. I don’t think I finished up until close to 2am that evening. It really isn’t so crazy when you think I don’t get home until close to 11pm, but it’s still pretty late. I’m also used to keeping late hours because of work. Anyway, I am unusually proud of the presentation. I purposely bought that plate because it is rectangular and I had already planned out in my head how I’d sauce it, which one would go where for optimal color….you know. I thought I got it before and I’ll probably say this again, but I get it now. It’s such an art form and putting together something from scratch, start to finish, is so satisfying. For instance, the chimichurri sauce obviously belonged on the bottom of the dish since it would provide the pop of color needed on the white plate. That left the tzatziki, being a creamy white sauce, to break up the dark colors of the overall dish. Boom. I’m beyond thrilled.

 Lamb has, and always will be, a favorite of mine. My mother would occasionally make bone-in lamb chops and it always seemed like such a treat. It still is. I haven’t made it in a few years, so I was ready to get to cooking once I had put my mind to it. Boy, it didn’t disappoint. I don’t mind gamey food. I know that is an issue for some people but it has never once bothered me. It’s such a distinct flavor. I used to frequent this greek restaurant by the square and devore their wraps and potatoes smothered in tzatziki. That sauce is HIGHLY underrated. I’ve basically put it everything in the last couple of days. It’s refridgerator life is short, so you’ve got to enjoy it while you can and I’m pretty sure I’ve done just that! I had a Ribeye last night with both sauces and it blew my mind. I guess I’d never considered just how well they compliment each other. Lesson learned.

     I admit, I don’t have a lot of step-by-step photos. I was so engrossed with the production of it all that I neglected my camera. I feel like I got what is important, though. This post will focus on the main dish, itself. This is truly a must try. I’ve had unbelievable feedback from people I genuinely respect that it’s insane. Do yourself a favor, give it a shot. I think people think meats like lamb are difficult or “too fancy”, but I disagree. It’s different and that’s part of what I love about it. 

(This is individually portioned, as that’s how I made it. Adjust the portions accordingly)

PREHEAT OVEN TO 375 DEGREES

What you’ll need:

(Main Dish)

  • 4-6 Lamb Chops
  • 1/2 lb Fingerling Potatoes, washed and halved lengthwise
  • 1/4 lb French Beans
  • 1 Tbsp fresh Rosemary leaves
  • 1 Tbsp Sea Salt
  • 1 Tbsp coarse Black Pepper
  • 3 cloves garlic, minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Salted Butter, melted

     The side items are the easiest part of this meal. I used the same recipe for the roasted potatoes I had with my Ribeye and Motto Cabernet in a previous post. It’s a tried and true way of roasting potatoes that I’ve used for as long as I can remember. Once you’ve washed and halved the fingerlings, toss them with the melted butter, cracked black pepper, sea salt and 1 clove of minced garlic. Pop those bad boys in the oven and cook for roughly 45 minutes (allow for varied oven cooking times). The french beans were sauteed in a medium pan with 2 tablespoons EVOO (Extra Virgin Olive Oil, if you’re not in the know), 1 clove of minced garlic, salt and cracked black pepper. I use garlic in just about every dinner I make. It’s so fragrant, I love it. 

     In a large skillet, heat the remaining EVOO. Take your lamb chops and cover them with minced garlic, salt, cracked black pepper and fresh rosemary. I’m lucky enough to have just a little left growing in my garden. The oppressive heat in Atlanta hasn’t killed it entirely off yet and I’m thrilled because nothing compares to using herbs you spend time growing yourself. On medium to high heat, cook until brown on one side (roughly 3 minutes) and then flip and repeat. Done and done! I’m pretty sure I was salivating at this point.

Tzatziki

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What you’ll need:

  • 1 cup Fat Free Greek yogurt
  • 2 cloves of Garlic, peeled and minced
  • 1/2 a large Cucumber, seeded and grated (about 1/2 cup)
  • 1/2 Tbsp fresh chopped Dill
  • 1 Tbsp fresh Lemon Juice, to taste
  • 1/2 Tbsp EVOO
  • 1/4 Tsp Sea Salt
  • 1/8 Tsp freshly ground Pepper

     This sauce is painfully easy to make and so delicious. In a small bowl, mix all ingredients until combined. Adjust to your particular taste. In my case, I added extra dill and a tad bit more lemon juice. If I haven’t mentioned it before, and I know I have, I love dill so much. This sauce only keeps for a few days, so if you’re not going to use it all at once, and I tried so hard to, you need to make sure you refrigerate immediately. Do yourself a favor and try the tzatziki sauce on everything. You’ll be surprised at what it pairs with.

Chimichurri Sauce

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What you’ll need:

  • 1/2 cup fresh Parsley
  • 1/4 cup EVOO
  • 1/4 cup Red Wine Vinegar
  • 1/8 cup fresh cilantro.
  • 1 garlic cloves, peeled
  • 1/2 Tsp dried crushed Red Pepper
  • 1/4 Tsp ground Cumin
  • 1/4 teaspoon Sea Salt

     As I’ve said before, I don’t own a food processor. Lucky for me, my Bullet comes in handy. It’s truly a life saver and is probably saving me a lot of money, as well. I basically just threw all of the ingredients into one of the containers and lightly blended them all together for about 10 seconds. You want to make sure to blend them evenly, but not to over do it. 

     That’s it, guys. There’s really nothing else to it. I am so amazed with how everything turned out. The sauces melded beautifully with one another in a very unexpected, yet satisfying way. The potatoes are always delicious and the french beans were perfectly cooked. Everyone is different, I prefer them with a bit of crunch left to them.  This is probably my lengthiest of recipes to date, but once everything is prepped, it comes together rather quickly. Do not hesitate, as usual, to send me feedback! I love to hear from you all and it’s truly humbling. This is my passion and I am glad I can share it with you. 

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From my heart, to your table. Enjoy. ❤

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