Lamb Shoulder Chops

I saw a couple lamb shoulder chops at Publix the other day, but I wasn't sure if I was interested or not, or even how I would prepare it. After a little wandering for the other things I needed, I'd come up with a solution:

2 Lamb shoulder chops
1Tbsp olive oil
1Tbsp fresh mint, chopped
1Tbsp fresh rosemary, chopped
1 clove garlic, minced
Salt/Pepper to taste

1Lbs fresh green beans, ends removed
1/4cup sliced almonds, toasted
1Tbsp olive oil
Pinch salt

2 large white sweet potatoes
1Tbsp butter

I looooove sweet potatoes, but WHITE sweet potatoes?? Well hello new cool food! They have a milder flavor, but they certainly hold true to their orange cousins! Heat your oven to 400f. Clean the potatoes well, poke with a fork here and there 5-6 times, then place directly on the middle rack. Be sure to put either a piece of foil or a baking sheet under the potatoes to catch the sticky drippings! That stuff is hard to clean after being baked on... They will need about 40 minutes to an hour, or until a knife can be easily inserted and removed.

In a medium, heavy bottomed skillet (can't go wrong with cast iron!), heat the olive oil over medium to medium high heat. Season the chops with the salt, pepper, garlic, mint, and rosemary, then place in the hot pan. Cook until nicely browned, then flip and repeat. Once both sides are crisp and browned, and the meat has reach proper temperature, remove and set aside to rest.

Heat the remaining oil in the pan over medium heat, then add in the green beans. Saute for a few minutes until they begin to soften, then add in the almonds. Cook until the almonds have browned slightly more, and the beans are softened yet slightly crunchy, then remove and set aside.

 Once your potatoes are cooked, remove and carefully remove the skin. Place the potatoes and butter in a medium bowl, or food processor, and mash to your desired consistency.

To plate, start with the potatoes. Place a tall mound in the middle of the plate, then slowly allow a chop to press the mound down. Place a serving on top of the chop, being sure to include plenty of almonds! Hope you enjoy!

Pot Roast

I had a busy weekend coming up, so I planned a couple simple slow cooker meals.  Top blade roast was also on sale, so, bonus!!

1 top blade roast
1 small bag frozen pearl onions
1 dozen red potatoes, washed, quartered
6-8 carrots, peeled, cut into 1-2" chunks
3 cups beef stock
1 cup red wine
2 stems fresh rosemary, cut to 2" lengths
2Tbsp corn starch
2Tbsp water
2Tbsp olive oil
1/4 cup cream
Salt and pepper to taste

Heat your oven to 300f. Heat the olive oil in a heavy pan over medium high to high heat. Salt and pepper the meat as you prefer, then sear each side for a few minutes each, or until browned. Remove the meat from the and place it in a deep roasting pan. Surround the meat with the potatoes, pearl onions, carrots, and rosemary. Add in 2 cups of the stock and half wine, then sprinkle it all with a pinch of salt and pepper. Place the roasting pan in the oven, and cook for roughly 4 hours, or until the meat can be easily punctured and pulled apart.

Once the roast is done, remove the pan and allow to rest for 5 minutes or so. To plate, remove and discard the rosemary, then spread the veggies on a serving platter. Slice or shred the meat, and place on top of the veggies. Once the roasting pan is emptied of the veggies and meat, pour the remaining juices and contents into a medium sauce pan on medium heat to make the gravy. Add the remaining wine and stock, cream, and salt and pepper if needed. Whisk the corn starch and water together in a small bowl, then pour into the gravy. The gravy will thicken to coat the back of a spoon. Add more stock or corn starch slurry depending on the consistency. Pour over the pot roast, and eat!! Hope you enjoy!