I haven’t posted a recipe in a long time now, but since I have become the de facto, live-in personal chef for my family, I will probably be posting more recipes from now on.
I made this for dinner last night, and like pretty much everything I cook, I improvised with what was in the kitchen without a set recipe or exact measurements.
Balsamic Glazed Lamb Chops
Serves 4 (with side dishes)
Rack of lamb (8 chops, separated into individual chops)
Fresh rosemary (1 bunch) – there is a large patch of it in my parents’ backyard
Fresh garlic (about 6 or 7 cloves)
Balsamic Vinegar (about 3-4 tablespoons)
Dijon Mustard (about 2 tablespoons)
Olive oil (about 3 tablespoons)
Prepare the balsamic glaze: Chop up the fresh rosemary and garlic and smash it up into a paste with some sea salt or kosher salt. Transfer into a dish for marinating. Stir in the mustard, balsamic vinegar and olive oil. Season with a bit more salt if needed and some freshly ground black pepper. Using your hands, massage the marinade into the lamb chops and let the chops marinate for half an hour to an hour. Grill the chops over a medium-high flame barbecue until they reach the desired doneness (well-done for my parents and medium-rare for me and my sister)
Serve with the side dishes below.
Boiled New Potatoes
Peel and boil a small bag of new potatoes in salted water until fork tender. Drain and generously top with a large pat of butter, salt and some chopped chives or green onions.
Steamed Broccoli and Cauliflower
Super simple: Steam broccoli and cauliflower florets in a steamer until cooked, but not mushy. Season with some salt.
Ginger Orange Glazed Carrots
Melt a generous pat of butter in a pan. Add in a bunch of carrots (sliced into quarter-inch diagonal pieces), the juice of one orange, grated fresh ginger (about 1 inch piece) and salt and pepper. Let simmer uncovered until carrots are soft but not mushy (about 10 minutes). You can also spoon some of the ginger orange sauce over the other vegetablesl