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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Saturday, April 30, 2011

200th POST!

Another momentous occasion...this is the 200th post! 
200 posts +30min/post=6000 minutes of my life dedicated to bringing you GREAT recipes!
I'm honored to have 26 followers and hope you all enjoy ready this blog,
thanks so much for coming on this crazy ride with me! 

Doesn't this look delicious!?!
Well I must tell you THAT IT WAS!
This was our Easter dinner and it was fantastic with a nice glass of red wine.
Logan was less enthused about the lamb, a little "gamey" for him...but I thought it was awesome.
The yogurt sauce was a PERFECT accompaniment and the orzo side was tasty as well.
While you will probably not eat lamb everyday, it is a nice special occasion meal and actually was not as expensive as I would have thought.  
However next time I might splurge for a more expensive cut, because this was a little fatty.
This also might taste delicious with a sirloin or some sort of beef...let me know if you try it.
Did I mention this only takes 20 min?
A restaraunt quality meal in 20 min! YES it can be done.

Lamb Chops with Yogurt Sauce
4 lamb rib or shoulder chops (8oz each)
2 T olive oil
1/2 cup plain low fat yogurt
1 T minced shallot
2 tsp chopped fresh cilantro
2 tsp fresh lemon juice

Season both sides of the lamb chops with salt and pepper.  Heat oil over med-high heat.  Cook the lamb until it reaches 140 degrees (med-rare), 4-6 min per side.  Let rest, covered for 10 min.

Meanwhile, make the sauce; in a med bowl, whisk together the yogurt, shallot, cilantro, and lemon juice.  Season with S&P, serve with the lamb.
Serves 4.

Orzo and Snap Pea Salad
1/2 lb orzo
1 lb sugar snap peas, trimmed and halved crosswise
2 small yellow squash, halved lengthwise and cut crosswise into 1/2 in pieces
3 T fresh lemon juice
2 T olive oil
2 T finely grated parm 

Cook orzo for 5 min in a pot of boiling water.  Add peas and squash and cook until the orzo is al dente and the veggies are crisp-tender, about 3m in.  Drain well and return to the pot.
Add the lemon juice, olive oil, and cheese.  Season generously with salt and pepper.  Toss to combine.

Serves 4.

Logan Rating: ***

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