As we celebrated Easter away from home, cooking can be a bit of a challenge when working with someone else appliances, or lack of. As our son has his Spring break this week, we are spending it at the mountains.
After a wonderful relaxing day, dinner was upon us. Rack of lamb was waiting for me to be prepare it. At the last minute, and no appliances in hand to do what I needed to do, I decided to cut the rack into chops and prepare them as I usually do with rosemary. While chopping fresh garlic and parsley for the sautéed potatoes, I decided to add the parsley-garlic mixture to the lamb as well. The combination was quite a pleasant surprise.
A glass of Cabernet Sauvignon was a perfect marriage with the lamb.
Tonight’s March 31, 2013 dinner:
Lamb chops with Parsley, Rosemary and Garlic
Sautéed Potatoes with Butter, Parsley-Garlic Potatoes
LAMB CHOPS WITH PARSLEY, GARLIC AND ROSEMARY
2 rack of lamb, separate right in between the bones
Salt and pepper
1 tablespoon dry rosemary
2 tablespoons parsley, finely chopped
3 garlic cloves, finely chopped
1 tablespoon olive oil
Pat the chops dry and let them rest with sprinkled salt, pepper, rosemary and 1 teaspoon of the chopped garlic.
In a large skillet put the olive oil and warm over high heat. When hot, but not smoking, add the chops, the parsley and remaining garlic.
Cook, turning twice until desire doneness.
SAUTEED POTATOES WITH BUTTER, PARSLEY AND GARLIC
1 Potatoes per person
6 tablespoons butter
Salt and pepper
Garlic, finely chopped
Parsley, finely chopped
Peel the 4 potatoes and sliced them about a ½ inch round. In a large pan place cold water and salt, add the potatoes and cook until the potatoes are not all the way through cooked. Drain and set aside.
In a large skillet add the butter until melted over medium heat. Add the potatoes, parsley and garlic. Cook until nice and golden. Season with salt and pepper.
Not the prettiest picture but it was delicious.