Recipe: Lamb Chops, Potatoes, and Asparagus Recipes

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Seared Lamb Chops: (Prep Time – 10 Minutes/Cook Time – 10 Minutes)
($8 – 14/lb – expect about 2 chops per pound)

This dish goes well with a deep, rich red wine; try a Noir with its oak and cherry flavors. Keep the meat moist and don’t overcook it! Spice them up with a little Cayenne or searing it with some raw garlic…

Lamb Chops
Garlic Powder
Onion Powder
Chervil
“Grilling Blend” herbs (to taste)
Cayenne (optional)
Black Pepper
Asparagus (bunch)
Mushrooms (a lot)
½ Diced Onion

- Sprinkle chops in spices to taste.
- Sear both sides of chop in pan of preheated olive oil – roughly 1 Tablespoon per chop on Medium/High heat until each side is browned. Appx. 2 minutes per side
- Place in baking dish and put in preheated oven at 350 degrees for 6 – 8 minutes depending on preference.

 

Garlic Redskin Mashed Potatoes: (Prep Time – 10 Minutes/Cook Time 15 Minutes)

You’ll enjoy this more if you mash it by hand, it’s easy to do and much easier to judge taste. Save time and gain nutrients by keeping the skin on!

Cube Redskins while leaving skins on
Place in room temperature pot of water
Cut Garlic and place in water with potatoes
Boil until fork tender
Mash in pot with mixer or hand masher with desired amounts of milk, butter, salt and pepper until smooth

 

Steamed Asparagus with tossed Mushrooms: (Prep Time – 10 Minutes/Cook Time 15 Minutes)

Cut tough base off Asparagus and steam appx. 10 minutes or until desired crispness
While Asparagus is steaming:
Sautee chopped onion, garlic and mushroom in olive oil and red wine (optional)
Add Chopped tomato to mixture and reduce over low/medium heat
Add Asparagus and toss with rest of vegetables for 1 minute