My journey of cooking, gardening, preserving and more
I do a lot of canning but Sunday was my first attempt at canning tomatillo salsa. Last year I roasted them and then froze them, but we have such an overload this year that I thought canning them was a longer lasting solution. It came …
We had a frost warning last night so we were out covering peppers and tomatoes, trying to eke out a couple more weeks of homegrown tomatoes, peppers, and cukes. We didn’t cover the Swiss chard, onions, basil, tomatillos or zucchini and all are just fine. …
Looking for an easy, delicious lamb shoulder chop marinade recipe? If you don’t believe me, be sure to read the comments. This is one of my favorite ways to make lamb and I’m sorry, but here’s the only photo I captured from this dinner:
This is quick and easy – it doesn’t take long because the acidity of the lemons makes quick work out of the marinade. This is an easy lamb shoulder chop recipe but of course, the marinade works well with any cut of lamb.
If you don’t have fresh oregano, make sure you use the highest-quality dried oregano that you can
Place your lamb shoulder chops in a shallow dish or pan. Add the rest of the ingredients and rub both sides of chops well. Let sit at room temperature for about 35-45 minutes or cover and refrigerate overnight. Be sure if you refrigerate to bring back to room temperature for 30 minutes or so, before cooking.
Preheat oven to 375
Heat a heavy, oven-safe skillet over medium heat. Drain the marinade from your lamb chops into the pan and heat, about 3-4 minutes. Increase heat to medium-high and add the chops. Let sear about 4 minutes, turn and brown lightly on the other side, about 3 minutes.
Place pan with chops in oven and finish off, about 8-10 minutes. Let rest 5 minutes before serving.
Don’t over-think this…the lemon, oregano, garlic, and oil come together beautifully with the lamb. Even if you overcook the chops a bit, this marinade (due to the acidity of the lemon) is very forgiving.
It’s quick, easy and flavorful and you all know how much I love that. In fact, I love it so much that we were halfway through dinner before I realized I forgot to take a photo of the finished chops.
If you love lamb, be sure and check out my other lamb recipes!
As you can see, lamb can be very easy to prepare. Enjoy!
Zucchini bread is a must-make for me come the end of summer. It’s a great way to use some of my zucchini overload and, bonus, it freezes really well. This comes in handy when the days are cold and I’m craving some. Zucchini Bread Recipe …
Here’s the latest shot of our ghost chili plant, aka Bhut Jolokia: I swear this is the slowest growing pepper in all of mankind but it’s getting there. It’s just really starting to get loaded up with peppers and we’re into September. Waiting is not …
If you grow green beans, you know how quickly they can overwhelm you with their bounty. Here’s one of my go-to, easy ways to serve them. Did I mention this is really, really easy?
Take a couple of cups of barely-steamed green beans that have been chilled, toss with a teaspoon or two of toasted sesame seed oil, white and/or black sesame seeds and a pinch of salt and let sit for an hour or so.
That’s it. That’s all there is to it.
If you’ve ever wondered what to do with a lot of green beans, this is my go-to solution. They’re delicious alongside just about everything.
Once in a while, I add a clove of garlic that I’ve minced up but I add garlic to practically everything.
I told you this was easy! Enjoy.
Want to impress your friends and family with a super easy and delicious recipe? I never considered making my own ricotta cheese until I stumbled across it in one of my food magazines a few years ago. I’m dying to try my hand at using …