Last weekend we decided to do block appetizer dinner
night. I have to say this is truly
becoming my favorite night of the week and my favorite thing to do with the
block. Everyone makes a little something to nosh on and we sit around and
chat. Plus it lets me try out new
recipes and make some of my old favorite appetizers.
So what did I make do you ask??? I made my Lamb Chops… Oh lamb chops how I love you… you are the
perfect food, no utensils required. Just
grab one and go.
I season them with a little fresh herbs and brown them until
they are perfectly medium rare and them serve them with probably the best
dipping sauce ever! I could eat an
entire plate of these bad boys. Bill is always
asking me what my favorite meal is and I have to say I think this is it. This is the same recipe I have on Group Recipe, I just changed the herbs.
I am hoping we will do this again this weekend or the
following weekend so I can make my crab dip or my duck confit quesadilla. It’s rich and super delicious…. What do you
think?
2 lg Sprigs of Fresh Rosemary, finely chopped (about 2 table spoons)
2 lg Sprigs of Fresh Thyme, ,
finely chopped (about 2 table spoons)
Salt and pepper
2 tbs Olive Oil
3/4 c Balsamic Vinegar * this is
an approximate, I didn’t measure just poured
2 tbs Fig Jam
2 tbs Honey
1 lg Shallot, minced
Season lamb chops well with herb mixture and salt & pepper.
Heat oil in a large shallow pot over med high heat. Once heated
sear lamb chops until browned about 3 – 4 minutes depending on thickness and
your desired level of doneness. Remove
and set aside to rest, keep warm.
Add your shallots then deglaze pan with balsamic
vinegar scraping up all of the bits on the bottom. Add fig and honey to the
pan, bring to a boil then reduce the heat medium low. Whisk frequently until
the volume has reduced down. Serve with
the Lamb Chops
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