Rosemary Crusted Lamb Chops with Lemon Minted Peas

So, I have to start by saying that I can count on one hand the number of times I've had lamb.  However, while at the store this morning, I found a small rack of lamb for less that $2 and it was the perfect amount for two.  Knowing 3 things: I like peas, I have an abundance of mint and I'm a fan of a tender cut of meat with almost any kind of sauce - I decided to go for it. With that out in the open, I have one thing to say - what, for the love of Pete, was I waiting for?  The combination of peas, mint, lamb and rosemary could quite possibly be sent from Heaven. Here's how it came together for us tonight...

For the lamb:
3 sprigs of fresh rosemary, coarse chop
1 tbsp dijon
1 tsp garlic salt
juice of 1/2 lemon
freshly cracked black pepper
extra virgin olive oil

Trim the fat from the rack, pat dry and season both sides with salt & pepper.  Combine the ingredients above, whisking the olive oil in until a thick paste forms. Smear the mixture over all sides of the lamb and refrigerate for at least an hour, longer if you have the time.

Preheat the oven to 375° and in a heavy bottom sauté pan that can be transferred to the oven (I use my cast iron skillet), warm 2 tbsps of olive oil over medium-hi heat.  When the oil starts to ripple, add the rack of lamb fat side down to brown, turning once at 3 minutes and doing the same on the opposite side.  Transfer the entire pan to the oven and let it cook for 12-14 minutes depending on your temperature preference. Remove the lamb from the pan and place on a chopping board, cover with foil and let rest for at least 5 minutes. 

For the sauce:
Move the sauté pan back to the stovetop with the drippings and warm through on medium-low heat. Add 2 cloves of minced garlic and sauté.  Using a whisk, add 1 turn of a dry red wine, 1/2 cup of chicken stock, 1 tbsp butter and 1 sprig of rosemary, coarsely chopped.  Let the sauce reduce down over heat and to finish, add 1 tbsp of plain greek yogurt.  Keep warm until you are ready to serve.


Lemon Minted Smashed Peas
2 cups frozen young peas, blanched
juice of 1/2 lemon
1/4 cup chicken stock
8-10 leaves fresh mint, finely chopped
1/4 tsp of freshly chopped rosemary
1/4 tsp garlic salt
freshly cracked black pepper

Blanch the peas first and then transfer to a sauce pot.  Over low heat, warm all ingredients above through. Using a hand blender, gently mash the peas, leaving some whole.  Finish with a little pecorino romano.

To plate, layer the smashed peas first, top with 3 chops and then drizzle 1-2 tbsps of the sauce over the lamb.  Top with chives to make it pretty. 

Ground Chicken and Basil Burgers

Remember how I told you that I am into the ground chicken these days?  Well, last night I made one of the best burgers I've had in a while thanks to the chickens chasing the cows right out of the barn.  For the health kick that I am on, I chose to go with an open face burger on one slice of multi-grain, whole wheat bread.  The burger was so moist and flavorful, the bread was hardly missed.  Here's how it all came together...

Burger:

1 lb Perdue Ground Chicken

2 tbsp freshly chopped parsley

lots of fresh-cut basil leaves

sea salt

coarse ground black pepper

lemon zest of 1 lemon

2 tbsp Oikos non-fat Greek Yogurt

That's it!  It all goes in the bowl, mash together with your greatest kitchen tools - clean hands, quarter the meet (or half depending on your hunger pangs) and form into patties.  Don't forget they will shrink a little on the grill so make sure to make them flatter and rounder than your bread bun.  It also helps the burger to cook evenly and not puff into a muffin top when you put an indentation into the center of the patty.  Grill away!  Ours went onto a grill around 325 degrees for about 5 minutes on each side.

I served this delectable delight on a grilled slice of mutli-grain, whole wheat bread with romaine lettuce and a few slices of roma tomato.  On the side and for more protein and fiber, I also grilled up some chick peas.  This one's easy to and comes together in 5 minutes flat:

In a saute pan on the grill add EVOO, at least one clove minced garlic, 1 can drained chick peas, juice of half of a lemon, 1 chopped roma tomato and at the very end finish with about 5 to 6 basil leaves.  A fancy chiffonade cut to get the flavor going in the basil never hurt anyone.  Salt and pepper to taste and time to eat!

Hope you enjoy these two recipes this summer.  Now that June is almost here, my herb garden is getting full usage and basil is one of the star performers.  With easy recipes like these, I am sending good thoughts to the universe for a bountiful harvest throughout the summer...