Wednesday, October 9, 2013

take my word for it wednesday i got a secret basket of goodies and made a yummy dinner .. it was lamb chops with lentils

 
 

it's take my word for it wednesday.. and today is a fun post!! i mentioned yesterday that i had surgery last week and therefore was supposed to take it easy this past weekend.. and with that stipulation i had to "allow" pete to go to the grocery store unsupervised.. you see it's usually a nail biting experience... you seriously never know what pete will buy.. so when he said don't worry leave the menu of saturday's meal up to him I was a bit nervous.. i mean i would not put it past him to come home with cow brain and tripe and expect me to cook it.. so he walks in and hands me a bag and says this is what we are having for dinner saturday.. i started taking the contents out and there was lamb chops, lentils, asparagus, gnocchi, tomatoes and scallions... i ended up making a roasted tomato and red pepper sauce {recipe coming soon} for the gnocchi, i sautéed the asparagus in a little bacon.. and for the entrée i pan seared the lamb chops in lemon mint butter and served them over herbed lentils.. the lamb was so sooooooooooo good.. we both agreed that we can't wait until i make it again!! the lentils i really rather enjoyed.. i have never in my life cooked them before.. and apparently pete loves them.. they will be making an appearance again.. all in it was a very fun night and good food!!


pan seared lamb chops in lemon mint butter with herbed lentils

prep time: 20 minutes
cooking time: 15 minutes
servings: 2

ingredients:

4 lamb chops
1 can of lentils
the juice and zest of 1 lemon
2-3 cloves of garlic, minced
2-3 sprigs of thyme, chopped
parsley, chopped
olive oil
crushed red pepper
lemon - mint butter {recipe below}
scallions, chopped {optional}
mint, chopped for garnish {optional}
salt and pepper

directions:

make your lemon butter {recipe below} and keep in fridge until ready to use.. drain your lentils and rinse.. in a medium pot heat 2 twirls around the pan with olive oil over medium heat.. add garlic.. cook for about 1-2 minutes.. add lentils drop heat to medium low and cook for about 5 minutes.. add lemon juice, zest, salt, pepper, crushed red pepper, thyme and parsley, drop heat to low and continue to cook for about 10-15 more minutes.. when it's time to cook your lamb chops salt and pepper them.. then take your iron skillet and heat over medium high heat.. once your pan is hot add 4 pats of lemon mint butter to the skillet once butter is melted {but before it burns} add your chops and cook approx. 2 minutes per side... plate up a spoonful of lentils and top with 2 chops, scallions and mint.. surprisingly the lamb goes very well with the lentils.. i think we will actually have this again.. every now again i say play with your food.. have fun.. cook something you never ever not once thought you would.. have secret ingredient once a month.. just have fun!!


lemon-mint compound butter

ingredients:

1 stick unsalted butter, room temperature
zest and juice of 1 lemon
1 tblsp. chopped fresh mint

directions:

add your butter to a bowl and mash with a fork add your lemon zest, juice and mint.. mash with a fork until well incorporated.. place on a piece of plastic wrap and roll up and shape into a log..keep in the fridge until ready to use.. can be used for lamb, fish, chicken or even beef..

enjoy and get cook'n!!

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