Wednesday, March 31, 2010

Sautéed Lamb Chops with Herbes de Provence & Jewel Roasted Vegetables

The best Lamb Chops I have ever had are from Log Cabin Inn up in Zelienople, PA. Both Hubby and I have tried lamb chops everywhere else and they just do not compare to this place. It is truly a well-kept secret of Pittsburgh. The place is almost always packed. Since they don't take reservations, you need to either eat super early (4:30pm) or super late (9:30pm). Recently we have been able to go at a reasonable hour and still be seated without a wait, probably due to the sink of the economy. They did open up another restaurant up in Cranberry, PA called Springfield Inn, but let me warn you, the lamb chops there are no where near as good as the ones from the original Log Cabin Inn. So just because they're owned by the same company, does not mean the food tastes the same. 

Last night I decided to venture out on my own and try to make lamb chops. Surprisingly they turned out delicious!!! The Jewel Roasted veggies were pretty tasty as well, just didn't WOW me. Hubby said this seemed like a special occasion meal, but it was way too easy to whip up for me to consider it special occasions. 
Sautéed Lamb Chops with Herbes de Provence
5 tablespoons of extra virgin olive oil
5 tablespoons of dried herbes de provence
2 cloves of garlic, mashed into a paste
12 lamb rib chops (3/4 inch thick)
Kosher salt and freshly ground black pepper

1. In a small bowl, combine 4 Tbs. of the oil with the herbes de provence and the mashed garlic to make a wet paste. Rub the paste all over the lamb chops and set aside at room temperature for 20 minutes. 

2. Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2-3 minutes. Flip the chops and cook until the second side has browned, 2-3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving.  

Jewel Roasted Vegetables 
4 medium beets
1-1/2 pounds carrots
1-1/2 pounds Brussels sprouts 
8 large cloves of garlic, unpeeled 
3 tablespoons of olive oil
1 tablespoon chopped fresh thyme
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste

1. Preheat the oven to 375 degrees F. 
2. Put the beets into a small baking dish and rub them with 1 tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes. 
3. While the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts, and garlic cloves in a large baking dish and toss with the remaining  2 tablespoons oil. Sprinkle with salt and pepper. 
4. After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for 1 hour more, stirring the vegetable mixture once or twice. 
5. Remove the beets from the oven and transfer them to a cutting board to cool. Stirk the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. 
6. When the beets are cool enough to handle, after about 5 minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve. 


Anonymous said...

baby soooooooooooooooooo cute!!!!!!!

Bel said...

I remember running with you and you said you wanted to be a stay at home momma. AND you're living it up.=) How fun and nice. baby looks cuter by the day. Love your page. Can you teach me?

Post a Comment

© Bearwithmeee
Bearwithmeee Designs