I had no idea that tonight would be my 100th post, but ironically, I made somewhat of a celebratory dinner. Well at least according to my fiance, who claimed that tonight’s meal was one of the most gourmet I have made in a while (hmm, have I been slipping?). We absolutely love lamb, so it’s always a treat in our house. The meat is so delicious that it really can suffice on it’s own, but of course lends itself very well to Greek and Mediterranean flavors. With some feta, pine nuts, and fresh herbs, I threw together a delicious pesto-of-sorts for the lamb chops, to make them just a little extra special. And that they were! We really enjoyed the tangy cheese and earthy pine nuts and rosemary with the tender meat.
Here are some other fun factoids about tonight’s dinner:
*I used the new grill pan we received at our wedding shower for the first time. It was chilly outside, not too cold to go outside and grill by any means, but a good enough excuse to stay and try out a new piece of cookware.
*I am submitting this meal to the One Off Event hosted by Andrea’s Recipes. Andrea is looking for any dish that includes home-grown items. For me, it’s been a great cooking summer with all the fresh herbs I’ve got growing on our deck!
*I dug out an old favorite from last summer to dress our salad. It’s a favorite dressing recipe we enjoyed quite often last year, but I sort of forgot about it till this week. The fiance was very pleased I decided to make it again, and I think you will be too if you try it!
Lamb Chops with Feta-Rosemary Pesto
2 lamb chops
1 oz feta
1 tbsp pine nuts, toasted
1/2 clove garlic
salt and pepper
several sprigs each rosemary, oregano, and thyme – I used mostly rosemary
juice from 1/2 of a lemon
Combine feta, herbs, pine nuts, and lemon juice in small food processor, and pulse to combine. Or, crush together with a mortar and pestle. Season with salt and pepper. Season lamb chops with salt and pepper. Preheat broiler on high setting. Heat grill pan over medium-high heat and sear meat on both sides for about 3 minutes, then reduce heat and continue cooking for about 5 more minutes. Spread feta mixture over lamb chops, and place pan under broiler for about 3 minutes, or until tops are lightly browned.
Yogurt Tahini Dressing, adapted from Moosewood Lowfat Favorites
6oz plain nonfat yogurt
1 tbsp tahini
1 clove garlic
salt and pepper
dashes of cumin and paprika
small sprig of oregano