Lamb Chops are one of my daughter's favorites. And one of mine because it's so quick! My 5 year old has expensive taste, but considering all the foods she can not eat, I'm willing to oblige on this one. Tonight I will serve Broiled lamb chops with garlic and rosemary, roasted asparagus, and boiled baby potatoes with butter and parsley.
BOILED BABY POTATOES WITH BUTTER AND PARSLEY:
1 bag of baby white potatoes (or baby red bliss, or fingerling)
3 T butter
handful of chopped fresh italian flat leaf parsley
Place potatoes in boiling water until cooked through. Immediately toss with butter, parsley and salt and pepper.
ROASTED ASPARAGUS:
1 bunch fresh asparagus
olive oil
salt and pepper
Preheat oven to 425. Trim the tough ends off the asparagus. Place them on a roasting pan and drizzle olive oil (I use a garlic & herb infused olive oil) and salt and pepper. Place in the oven for 8 minutes. This is my favorite way to eat asparagus!
BROILED LAMB CHOPS:
10 lamb chops (I usually allow 4 per person is a decent serving)
1 clove minced garlic
1 handful chopped fresh rosemary
1 T olive oil
salt and pepper to taste
mint jelly to serve
Salt and pepper the chops. Mix the olive oil with the garlic and rosemary and rub all over both sides of the lamb chops. Place the chops in the broiler for 4 minutes each side. This will yield a pink center. Leave them in longer if you like them more well done. Serve with mint jelly.
**Vegetarian mom substituted the lamb chops for some lentil soup.
i thought you said you are a veggie??
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