In honor of our first wedding anniversary, Jeff and I wanted to cook a special meal at home. We love cooking different cuts of meat, and decided to pay a visit to our favorite butcher shop - Clancy's Meats and Fish in the Linden Hills neighborhood of Minneapolis [http://www.clanceysmeats.com/]. This place has everything you could ever want... and we came home with freshly butchered, bone-in lamb shoulder chops, among other things (duck eggs for tomorrow's breakfast, and lamb sausage with blueberries and pine nuts!!! :-)
To cook the lamb, I heated olive oil in a pan over medium-high heat. Meanwhile, I rubbed the lamb (which was brought to room temp) with EVOO, and seasoned them with salt and pepper.
I cooked the lamb for about 4 minutes on each side... you can play with this and decide how "done" you like your meat. I probably would cook it a minute more if I had to do it again, but it was still delicious, nevertheless. I made a mint yogurt sauce to serve alongside the lamb, which was outstanding... the recipe for this came from Chef Ina Garten and can be found on the Food Network website [http://www.foodnetwork.com/recipes/ina-garten/greek-lamb-with-yogurt-mint-sauce-recipe/index.html]
I paired the lamb alongside some roasted rosemary redskin potatoes (which were delicious!) and freshly steamed green beans. We also opened up a delicious bottle of red wine - Bevan Cellars Sugarloaf Mountain Proprietary Red Wine... a 50% Merlot, 50% Cab Franc 2009 blend. We tasted this producer's wine with the actual winemaker, Russel Bevan, while on our honeymoon in Napa Valley just one year ago. That tasting was a turning point for me in my wine education... and now I am spoiled by the really, really good stuff ;-)
YUM!
Salute to great food, delicious wine, wonderful memories, everlasting love, and everything good that is to come!
Librarian turned Foodie
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