Feeling a little exotic
Often when Capt Mike is away, I find myself less than inspired in the kitchen. However, rather than falling back on old bad habits, or resorting to evening meals consisting entirely of cereal, I am attempting to continue to make healthy, satisfying meals during his current absence.
So far this week, I've been feeling a little exotic. Capt Mike hates lamb (unless it's ground and spiced beyond the point of recognition), so I decided to take the opportunity with him away to indulge in some lamb chops.
Spiced lamb chops with minted peas
8 fresh lamb chops (~1.5 lbs)
1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp olive oil
3 shallots, finely diced
2 cups peas
1/3 cup fresh mint, chopped
1. Preheat oven to 400 F.
2. Mix together turmeric, cumin, and coriander to create a dry spice rub. Press into chops, both sides.
3. Brush a non-stick skillet with olive oil. Sear chops in pan, 2 min per side. Remove to a non-stick baking sheet, and continue cooking in oven for 5 min (or until desired doneness).
4. Remove excess grease from skillet, and sauté shallots until soft. Stir in peas, and cook through for 4-5 minutes. With the back of a wooden spoon, mash peas slightly as you stir them. Remove from heat, stir in fresh mint. Serve immediately alongside lamb.
Additions may include homemade tzatziki sauce or couscous salad (recipes to be posted later).
Comments
I have to agree with Capt. Mike about lamb, but I do love Tzatziki, and Tim's so far is the closest to Arachova's tzatsiki - my favourite greek restaurant (which unfortunately is all the way out there in Montreal).
Posted by: heather at May 15, 2010 12:53 AM