Hi, guys! First off, I'm sorry for missing last week's Friday Night Fix--those quickly became popular posts and I know you guys like them. I promise to bring something delicious this week.
This weekend I was distracted because I had guests! I moved to Lafayette under the assumption that no one would visit me because...really...why would they? But, I have good friends and the weather was gorgeous for us. It was even warm today. I picked up lamb loin chops for a fancy little departure dinner. Before I get to the recipe, one of said friends turned me on to Woot which is essentially Amazon's discount site with some pretty amazing deals--I got an OPI gel nail kit with LED light for $40, marked down from $200! Check it out here. Lamb Loin Chop recipe below:
6 Lamb Loin Chops (2 chops/person)
2 Tbs Olive Oil
4-6 cloves Garlic, minced
1/4 C fresh Thyme, roughly chopped
1/2 tsp Brown Sugar
1 tsp Cayenne Pepper
Salt and Pepper, to taste
Place the lamb chops in a gallon-sized Ziploc bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 2-4 hours, turning occasionally.
Remove the chops from the refrigerator 20 minutes prior to cooking to bring to room temperature. Grill the chops over the direct heat of the grill's hottest grates for 4 minutes per side for medium rare (135°F internal temperature) or 4-6 minutes per side for medium (145°F).
Remove the chops from the grill and immediately place them under a tin foil tent for 3-5 minutes to rest. Top with Mint-Pistachio Pesto. Recipe below.
2 C Mint, packed
½ C Flat Leaf Parsley, packed
½ C Basil, packed
6 cloves Garlic, chopped
1 cup Parmesan Cheese, grated
½ C Extra Virgin Olive Oil
Salt and Pepper, to taste
Preheat the oven to 350 degrees.
Dry roast the pistachios, in a single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool.
Pulse together all the ingredients, except the oil, in a food processor. Pour the olive oil 1/4 cup at a time, pulsing until the desired consistency is achieved. Season to taste with salt and pepper.
This weekend I was distracted because I had guests! I moved to Lafayette under the assumption that no one would visit me because...really...why would they? But, I have good friends and the weather was gorgeous for us. It was even warm today. I picked up lamb loin chops for a fancy little departure dinner. Before I get to the recipe, one of said friends turned me on to Woot which is essentially Amazon's discount site with some pretty amazing deals--I got an OPI gel nail kit with LED light for $40, marked down from $200! Check it out here. Lamb Loin Chop recipe below:6 Lamb Loin Chops (2 chops/person)
2 Tbs Olive Oil
4-6 cloves Garlic, minced
1/4 C fresh Thyme, roughly chopped
1/2 tsp Brown Sugar
1 tsp Cayenne Pepper
Salt and Pepper, to taste
Place the lamb chops in a gallon-sized Ziploc bag. Mix the olive oil, garlic, thyme, brown sugar, cayenne pepper, salt and pepper thoroughly and add to the bag. Seal and refrigerate 2-4 hours, turning occasionally.
Remove the chops from the refrigerator 20 minutes prior to cooking to bring to room temperature. Grill the chops over the direct heat of the grill's hottest grates for 4 minutes per side for medium rare (135°F internal temperature) or 4-6 minutes per side for medium (145°F).
Remove the chops from the grill and immediately place them under a tin foil tent for 3-5 minutes to rest. Top with Mint-Pistachio Pesto. Recipe below.
Mint-Pistachio Pesto
½ C salted Pistachios2 C Mint, packed
½ C Flat Leaf Parsley, packed
½ C Basil, packed
6 cloves Garlic, chopped
1 cup Parmesan Cheese, grated
½ C Extra Virgin Olive Oil
Salt and Pepper, to taste
Preheat the oven to 350 degrees.
Dry roast the pistachios, in a single layer, on a lined baking sheet for 8-10 minutes or until just fragrant. Remove from the oven and set aside to cool.
Pulse together all the ingredients, except the oil, in a food processor. Pour the olive oil 1/4 cup at a time, pulsing until the desired consistency is achieved. Season to taste with salt and pepper.
Serve with roasted asparagus and sweet potato souffle, or your favorite sides.
Enjoy!
Hugs and kisses peeps,
Bethany
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