Now I know lamb isn't the cheapest thing to prepare...but I couldn't think of a better way to start this blog than with one of my all time favorite recipes. It isn't one I do too often, but every once in a while if I am willing to spend extra money and spoil myself, this is my go to meal. It always seems to come out tender and juicy and the flavors work beautifully together. My sister and I have made it multiple times and each time has been ohhhh so satisfying. Who doesn't love a good lamb chop?! Especially with a sweet balsamic sauce that pairs so perfectly with the savory flavor of lamb. We first made this years ago,and neither of us were too experienced in the kitchen so don't fret! It is simple and so worth spending the extra money!
On this specific occasion, my sister and I made this meal before I headed back up to Umaine for my second semester. To make it extra special, we also prepared one of my favorite snacks as an appetizer; Smoked salmon crostinis.....to die for. It is a tiny bite but full of flavor, and probably one of the simplest things to make! There are dozens of recipes for this, and you really can't go wrong with a crunchy bite with cream cheese and salmon! Here are some recipes below and there is also a link to the original recipe found. We tweaked it a little to our own taste, but I encourage you to try either one!
Smoked Salmon Crostini:
Ingredients-
1 Baguette, cut into 1/2 inch slices, depending on preference
3 Tbs olive oil
1 1/2 tsp minced garlic
4 ounces of thin cut smoked salmon
8 oz cream cheese
1/4 cup of fresh chopped dill (we love dill)
Salt & Pepper to taste
2 tbs Capers (optional)
Place slices of bread onto a baking sheet. Mix olive oil and garlic and brush onto both sides of the slices and put in preheated 400 degree oven. Bake 3-4 minutes on each side, until golden brown. In a small bowl mix together the cream cheese, half of the dill, salt and pepper. Spread mixture on top of the crostinis, then top with salmon. Sprinkle the remaining dill on the salmon, and add capers if you'd like.
Onto the mail course!
We chose to serve the lamb with a wild mushroom risotto (recipe from Jamie Oliver's cookbook, Jamie's America 2010) and some pan fried asparagus with the lamb drippings and seasoned with garlic, salt and pepper. It made a wonderful and filling meal with so many great flavors. In all honesty just reminiscing about the meal has my mouth watering.....maybe I will have to splurge and make this again soon ;)
Lamb lollipops used with this same recipe are amazing as well. I think I prefer them because they seem a little more tender and are just fun to eat!
Lamb Chops with Balsamic Reduction:
Ingredients-
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried basil
Salt and Pepper to taste
4 lamb chops
1-2 Tbs olive oil
2-3 minced shallots*
1/3 cup balsamic vinegar
3/4 cup chicken broth
1 Tbs butter
Directions:
Mix together dried herbs and salt and pepper and rub onto lamb chops. Cover them and set aside for 20 minutes to absorb the flavors.
Heat olive oil on skillet over medium-high heat and add the chops, cooking just about 3 minutes per side, depending on desired doneness and the thickness of the meat. Remove from the pan and keep warm for serving (we put in the oven at 250 degrees). Add shallots into the lamb pan and cook until tender. Pour in the balsamic vinegar and stir and scrape to deglaze the pan. Cook and stir until the sauce has reduced by half, about five minutes (more if recipe is doubled etc). Remove from heat and melt in the butter. Serve over the lamb.
Even my sister's dog was begging for some! He may have gotten some scraps at the end ;)
(Original Recipe found at All Recipes)
*Do not recommend substituting onions for shallots. If it is all you have on hand that is fine, but the flavors just aren't the same. Onions provide more crunch which isn't necessarily desired in this recipe, and their flavor doesn't mellow out in the sauce the way that shallots do.
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