a quest for measured pleasure...
John's home from a ski trip and we're so glad! We really missed him, we love having John home. I made broiled lamb loin chops smeared with mustard, tarragon, and olive oil, potatoes crushed with herbs and Hope Creamery butter (inspired by a potato recipe Marge was telling me about; recipes posted in comments below), and crispy roasted asparagus. Little Champagne, little chocolate. All good. Perfect Sunday/Academy Awards dinner. Nighty 'night.
posted by Stephanie @ 7:52 PM
Mom, wife, home-maker and sensualist, I love experiencing the good things in life – food, wine, beauty, comfort, order, laughter, love – in moderation. Read here as I log my daily pleasure pursuits (mostly food! At my core, I am a foodie…) and my only sometimes successful efforts at keeping it all in balance. Check out my recipes (posted in comments and listed below), leave me a note, send me an email, click on my links to the offerings of talented friends and family and unique vendors. Make yourself something delicious and healthy to eat, perhaps pour yourself a glass of wine, and enjoy!
2 Comments:
Crushed Potatoes with Herbs and Butter
Serves 4
1 lb. potatoes (peeled russets, cut into chunks; or new potatoes, halved)
4 Tbsp. butter
4 Tbsp. chopped herbs (basil, arugula, oregano and/or chervil)
salt and pepper to taste
Cook potatoes in boiling water until tender. Drain. Add butter and herbs, crush coarsely with a fork or potato masher. Add salt and pepper to taste.
Grilled (or Broiled) Loin Lamb Chops with Mustard and Tarragon
Stephanie Levy
Serves 2-3
Loin lamb chops are meatier and less expensive than rib chops, but this works with rib chops too.
2 Tbsp. Dijon mustard
1 large clove garlic, minced
1 tsp. dried tarragon
1 Tbsp. olive oil
coarse salt
freshly ground black pepper
4 loin lamb chops (usually about 1-inch thick)
In a small bowl, whisk together mustard, garlic, tarragon and olive oil. Spread mixture all over each lamb chop. Sprinkle each side generously with salt and pepper. Cook on a preheated grill, about 4 minutes per side for medium, or broil in a preheated oven (in my oven, the second-from-the-top rack), about 4 minutes per side for medium (pink). Assuming the chops are around 1-inch thick. Cooking times will vary widely, so adjust accordingly based on thickness, cooking technique, and go ahead and test for doneness by pulling a chop off the heat and giving it a check.
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