The Celebratory Chop, June 8

As I was surfing the net to find some interesting facts about lamb chops, I came across this interesting piece of information. Today, Tim Berners Lee celebrates his birthday. Paul Berners Lee is a British citizen and as you know, I associate lamb chops with England. I don’t know why, I just do. Not only is Tim Berners Lee a British citizen, he is also the founder of the world wide web and invented the first website, hence responsible for you to be able to read this blog. A huge thank you Tim! Well, it get’s better than that, he invented the world wide web while working at CERN, a company located in Geneva Switzerland. It’s a small world after all.

Happy Birthday!

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THE MENU

Lamb Chops, Rosemary Potatoes, Kale Salad

Serves 4

SHOPPING LIST

The shopping list is organized according to the grocery store aisles. I hope this makes shopping much easier.

Meat Department

1. 2 rack of lamb (I buy about 3-4 ribs per person)

Produce Department

1. 2 yellow onions
2. 2 lbs. Yukon Gold potatoes
3. 6 rosemary twigs
4. 1 bunch Dino Kale
5. 6 Brussels sprouts
6. 2 fennel bulbs
7. 1 Granny Smith apple
8. 1 lemon

Dairy Aisle

1. ¼ cup shaved Peccorino cheese

Canned Goods Aisle

1. ¼ cup chicken broth

Fruit and Nuts Aisle

1. ¼ cup Almonds

Pantry Staples

A list of must have items in every kitchen.

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PREPARATION

Lamb Chops

1. Preheat oven to 300°F
2. Insert an empty 9×12 inch Pyre dish to warm it up
3. Trim off any excessive fat from the lamb racks (do not cut the rack into individual chops)
4. Salt the lamb chops
5. Heat 2 Tablespoons of olive oil in a skillet
6. Brown the rack of lamb on all sides until a nice crust is formed
7. Transfer the rack to the warmed up 9×12 inch Pyrex dish that’s in the oven
8. Bake the lamb chops for about 45 minutes or until desired temperature is reached (check the Meat Temperature Chart for desired temperatures)
9. Take the rack of lamb out of the oven and let it rest for 5 minutes
10. Cut it into individual chops and transfer onto a platter
11. Serve immediately with the Rosemary Potatoes and the Arugula Salad

Tip: While the lamb chops are in the oven, prepare the Rosemary potatoes and the Kale salad

Rosemary Potatoes

1. Wash and slice the potatoes into 1/8 inch slices
2. Peel 2 yellow onions and cut into 1/8 inch rings
3. Heat 2 Tablespoons of olive oil in a large skillet
4. Place 1/3 of potatoes at the bottom of the skillet in a layer
5. Top with ½ of onion rings and 3 rosemary twigs
6. Sprinkle ½ teaspoon of salt all over
7. Add 1/3 of potatoes on top of the onions and the rosemary
8. Top with ½ of onion rings and 3 rosemary twigs
9. Sprinkle ½ teaspoon of salt all over
10. Add 1/3 of potatoes on top of the onions and the rosemary
11. Sprinkle ½ teaspoon of salt all over
12. Cover the skillet
13. Once the bottom is browned, flip it onto a plate, add 2 Tablespoon of olive oil and slice the potatoes back into the skillet and cover it

Tip: How to flip it: place a plate, right side down or the side you eat off, over the top of the potatoes, place one hand in the middle of the plate, lift the skillet of the stove and invert it. You might want to have someone help you with this. Lift the skillet of the plate

1. Brown the potatoes on the other side until the potatoes are tender
2. Flip the potatoes onto a platter and serve with the lamb chops and the Arugula salad

Tip: While the potatoes are browning, prepare Kale salad and set the table

Kale Salad

1. Wash 1 bunch of kale
2. Cut out the stem
3. Finely slice the kale
4. Place it into a salad bowl
5. Wash the 6 Brussels sprouts
6. Cut the Brussels sprout in half
7. Finely slice the Brussels sprout
8. Add it to the kale
9. Chop ¼ cup of almonds and add to the salad
10. Add ¼ cup shaved Pecorino cheese
11. Make salad dressing: Whisk ½ cup olive oil, ¼ cup lemon juice, 1 teaspoon Dijon mustard and 1 finely chopped garlic clove
12. Pour over the salad and toss

Enjoy your Friday Night Dinner with Family and Friends!

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