Dinner Tonight

Yes, we probably eat more fish than the average American, but no, there is no meat we totally avoid (I don't consider animal organs meat, we never east those). Very nice looking lamb chops were on sale at the supermarket yesterday so we will be enjoying them tonight. In preparing a meat like chops, the important step is removing the exterior fat. Yes, the butcher tries to tell you its necessary for taste, but that not true! A nice marinade and careful grilling produce tasty results.

Marinated Lamb Chops

This recipe is derived from one in The Best of Bon Apetit. Even people who claim they don’t like lamb enjoy these chops. The ingredients in the marinate remove any "gamy" taste from the chops, and ensure tender results. This works best with thick cut loin chops or thick cut rib chops.

In the blender combine(this will marinate up to 8 chops easily):

2 large cloves of garlic
1 t oregano
¼ c olive oil
1/4 cup sweet wine (sherry, Madeira or Marsala)
¼ c lemon juice
1 medium onion
2 T fresh parsley
2 T fresh mint or 2 t dried.
· Trim the chops of as much outside fat as you can, they will be tender, juicy and flavorful without it.
· Blend ingredients until pureed, pour over chops in a plastic bag, marinate several hours, overnight is best.
· Grill to medium or medium rare or your preferred doneness.

My favorite side dish for lamb chops is roasted potatoes:

Soak red potatoes in water, then scrub the skins and let them dry. Just before cooking, cut the potatoes (skin on) into chunks. Place in a heavy plastic bag and add 2 t. good olive oil. Close the bag and mix the potatoes and oil. Just 2 t of oil will coat up to 6 potatoes. Line a shallow dish with foil. Put the potatoes in the dish, and arrange skin side down, so they will brown nicely. Sprinkle with Kosher salt (regular will not work as well) and some dried rosemary. Cook in a 400 degree oven for about 30 minutes, until browned and soft inside.