Garlic Lamb Chops, Golden Potatoes and Fennel Slaw
Note: Before I started Together In The Kitchen I had a blog devoted to letters to my daughter, Eva. It was my way of passing down recipes to her as well as stories of us being together in the kitchen. I will continue letters to her on this blog from time to time. xo, Michelle
I often ask for advise from friends with kids older than you. “How do I survive a six hour plane with you (18 months old) when we go to visit Grandma in Baltimore?” (After a four hour delay at SFO, sitting on a dirty airplane floor rocking a screaming version of your usually calm, sweet self was painful. Yay for some random iPad app involving ‘the poor spider who couldn’t get anyone to come for tea’ which finally lulled you to sleep).
When it’s my turn to give advise to parents I say getting a healthy meal on the table is made more doable with a little bit of prep the night before or the morning of. Marinades are the perfect example. A piece of protein, a splash of acid/oil/seasoning, throw it all in a bowl with a tight fitting lid, give it a little shake, and refriderate until you are ready to cook.
Eva, your teeth still are a bit too young for fennel slaw, but you loved the potatoes and lamb.
Prepare and Marinate the Lamb Chops: Salt and pepper the lamb chops (I use frenched but loin also works), drizzle them with some good glugs of olive oil, some balsamic vinegar and rub with crushed garlic. If you have some herbs like thyme or rosemary throw it in. Marinate overnight.
Fennel Vinegar Slaw: In a bowl combine two bulbs of fennel thinly sliced, one small red onion thinly sliced, a handful of chopped parsley, and two medium sized carrots cut into thin matchstick size strips. In another bowl make the dressing: combine 1/4 cup olive oil, 1/4 cup sherry vinegar, 1 tsp sugar and some salt and pepper. Pour the dressing over the vegetables, mix well, taste for more salt and pepper. (You don’t have to do this overnight but it definitely tastes better after sitting combined for at least three hours.)
Take the chops out of the fridge about 30 minutes before grilling.
Golden Crushed Potatoes: Steam 4 – 5 Yukon Gold potatoes for about 20 minutes until fork tender. Oil a baking sheet and place steamed potatoes. Using a knife and cut an “X” on each potato, and then crush down gently with a potato masher or back of wooden spoon until potato is about 1/2 inch thick. Try to crush it just enough so it stays together with most of its skin intact. Brush the tops of the potatoes with olive oil, salt and pepper and bake until golden about 20ish more minutes.
Lamb Chops: While potatoes are cooking grill or broil lamb chops.
I love you,
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