Menu:
Broiled lamb loin chops with Mediterranean Dry Marinade
Baked baby red potato slices with fresh rosemary and roasted garlic butter
Sauteed spinach with roasted garlic and herbed goat cheese
Step 1: Roast some garlic.
I.E. take a clove of garlic, remove the outer layers of skin, cut about a 1/2 inch off the tops to gain access to the cloves, drizzle with olive oil, wrap in tin foil, and throw in the oven 350 degrees for about 40 minutes- until they are tender when you press on them. They are HOT though so be careful!
Step 2: Make the butter.
4-5 Tbsp unsalted butter
2-3 cloves roasted garlic
2 sprigs fresh rosemary
I'm lazy when it comes to butter. Melt butter in the microwave, man. If you feel up to it, make it on the stovetop- small saucepan, medium/med-lo heat. Smush up your garlic cloves and add to the butter along with the sprigs of rosemary, mix well. Cover and leave to "soak" on countertop. Leaving it out allows it to stay warm and for all the flavours to mix. You'll want to prep this a few hours before dinner so that it has time to infuse.
Step 3: Baby Red Potatoes
4 baby reds
1 tbsp Olive Oil
Sea Salt and Fresh Cracked Pepper to taste
Hot water
Preheat oven to 375 degrees. Clean and slice up your baby reds, place them in a baking dish and toss with the olive oil, salt, and pepper. Cover with tin foil, place in oven on middle rack. After 20 minutes, pull them out of the oven, stir them around, and add just enough hot water to cover about 1/4 inch of the pan. Why you ask? Well, I'm trying to keep thing maybe just a wee bit healthier, and considering they're going to be slathered in butter at the end of it all, I figured water was the way to go to help them steam/cook. Cover and place back in oven for another 20-25 minutes, stirring once more in between.
When they're ready, pull them out, reheat the butter and drizzle it over the potatoes, then toss to make sure they're evenly covered. You may need more butter or salt or pepper... it's to your taste at this point :-) Leave them covered and on the stovetop to keep them warm while you cook the lamb.
Step 4: Lamb Loin Chops
3-4 chops
2-3 Tbsp Mediterranean Dry Rub (Rocky Mountain Products)
Sea salt and cracked pepper to taste
Teeny bit of olive oil
(Yes, I do use olive oil in pretty much everything).
Pull the lamb chops out about 20-25 minutes before cooking them. Pat both sides dry with a paper towel, then coat each side with the Rub, salt and pepper. Don't go overboard with the rub as it's easy to overdo it on small chops, but (as I discovered) don't go too light either. Let them rest on the sideboard until you're ready to broil.
Turn oven to high broil, 500 degrees or so. Place chops on broiler pan and drizzle with a little olive oil. Cook for approximately 4 minutes on each side for medium- I did 5-6 minutes on each side and they were a bit too done, which made them a little tough. Lamb meat does stay pretty pink/red even when it IS done, so just be aware!
As with all meat, when you pull them out of the oven you want to place them on a plate, cover them with foil and leave them to sit for about 10 minutes. This is the perfect time to prepare your spinach, salad, or whichever vegetable you decide to use and set the table.
For veggies I chose....
Step 5: Sauteed Spinach with Roasted Garlic and Olive Oil
1 1/2 - 2 C Fresh Spinach
2 cloves roasted garlic, smushed
1 Tbsp Olive Oil (can use butter also)
Salt and Pepper to taste
Herbed Goat Cheese
Heat OO and garlic in a pan over med heat. Once it's warm, throw in the spinach, and mix well with the OO and garlic to make sure it's evenly coated, and top with salt and pepper. You only want to heat it until it's a bit wilted, NOT until it's slimy and gross! Stir it around (I use tongs) until it's all evenly cooked. Dole out the appropriate portions onto each plate, then sprinkle with the goat cheese.
Et voila! Your lamb, potato, and spinach meal is ready :-)
