Menu: Garlic Herb Lamb Chops
Monday, August 29th, 2005
Tonight’s menu, courtesy of moi:
- Garlic Herb Lamb Chops with Mint Jelly, modified slightly from this recipe in Bon Appetit. I used Herbs de Provence instead of rosemary and pan seared and then oven roasted the chops, rather than broiling. Oh, and I used about 4x as much garlic, which was totally worth it because it cooks up crispy and delicious in the pan drippings.
- Sour Cream and Chive Mashed Red Potatoes. Roughly, 1.75 lb red potatoes, 2 tbsp butter, 4 tbsp light sour cream, and 1 tbsp chopped fresh chives, plus salt and pepper to taste.
- Romaine Salad with homemade Green Goddess yogurt dressing using an herb base from Penzey’s Spices.
- Warm Plum Torte with a dollop of whipped cream.
After biting into his lamb chop, my dad proclaimed, “Well, Alicia, you are going to make some guy very fat someday.” Personally, I advocate portion control, not flavor control. 
