I can’t even talk about my love for lamb without this first coming to mind.
Maybe it’s because I grew up eating lamb every year at Greek Easter or perhaps because of my insatiable protein cravings, but lamb is definitely my red meat of choice.
While I try not to overdo it with pork, beef and the like, there are some times when nothing is going to cut it other than a nice piece of red meat.
Believe it or not, this recipe is from Clean, a book and approach to eating by Alejandro Junger, M.D. I definitely suggest reading the book, even if you don’t complete the “cleanse”. I completed this program a couple of years ago and it really helped me appreciate food’s natural flavors and learn that healthy does not equal boring.
Anyway, I picked up two lamb loin chops (that’s all that was left!) and some leg from my local Earth Fare. I prefer the chops as they are more tender, but two was not going to cut it!
Parsley and Mustard Flavored Lamb Loin: Click for recipe: (minus the spinach salad)
First, make a paste of parsley, dijon mustard and minced garlic.
I like to use Grey Poupon, but any dijon mustard will do.
Place your lamb on a foil-lined pan, season with salt and pepper and generously coat with the mixture. Let it sit in the fridge for at least 30 minutes to soak in those flavors!
Roast for 15 minutes in a 425 degree oven, flip the meat, cook for 5 more minutes for medium.
While your meat is marinating, start working on your brussels sprouts. If you haven’t tried roasting brussels sprouts, you must try this simple method!
First, trim their little stalks and cut in half. Then lay them out on a foil-lined baking dish. Drizzle with olive oil (roasting time depends on your oven and the quantity you’re cooking) and roast in a 400 degree oven for about 45 minutes.
Crack open a bottle of wine!
I found this bottle of Le Campuget Syrah Grenache Rose for $8 at Earth Fare. It was amazing! Crisp, “pale pink, with a delicate fresh strawberry nose. Red fruits, medium body with a soft rounded finish.” I don’t know enough about wine to write intelligently about it, but this was shockingly delicious and husband approved!
Since no Sunday night meal is complete without dessert, you’re going to make this incredibly easy parfait to satisfy your sweet tooth. This is what happens when you wake up early and watch Giada on Food Network at 7:30 a.m.
Strawberry Cream Parfaits (click for recipe from Giada De Laurentis)
This parfait was the perfect ending to a wonderful meal! Sour cream is added to heavy cream to add a slight tartness. No additional sugar is necessary due to the natural sweetness of the strawberries and the merengue cookies. The merengue cookies give the perfect little crunch! Dinner party worthy and I would vouch to say this is also kid friendly! Everyone is happy!
I hope you enjoy these recipes! Any special requests? I love new challenges in the kitchen. Let me know what you’re craving.
The Lady Olive