Happy Spring! It’s been a couple of months since I’ve had an opportunity to jot down a favorite recipe or two. This week I made a very simple lamb chop dish, alongside some collard greens. This was one of those days when I felt like playing in my current kitchen for one last time. I say this because we are moving! So the thought of new beginnings, new ideas, and a new home for the long haul just made me appreciate how much I love doing what I do…
- 2 lbs lamb chops (I have eight medium-size pieces for this recipe)
- Moroccan Seasoning (or similar in taste)
- Fresh thyme (for garnish)
- Olive oil (for drizzle)
- Meyer lemon (for drizzle)
- Kosher or Sea salt and Fresh ground black pepper to taste
- On a large baking pan, line up the lamb chops in rows of two (four in each row). Season each lamb with salt and ground pepper.
- Next, season each lamb chop with the Moroccan seasoning (or similar). I was pretty generous with the seasoning, making sure to cover all sides.
- Drizzle with olive oil, Meyer lemon, and garnish with fresh thyme.
- Set the oven to convection broil (or if you prefer medium broil) and broil for about 20 minutes. Be sure to flip the lamb chops half way through cooking time, i.e., 10 minutes per side.
Collard Greens…my way…With Bacon.
- 3 bunches organic rainbow chard, Julienne.
- six slices organic bacon, chopped.
- Bragg Organic Apple Cider Vinegar
- Franks Red Hot Sauce (or similar)
- Garlic cloves with skin, mashed.
- Hawaiian Black Sea Salt (or other sea salt/or Kosher)
- Fresh ground black pepper
- In a large pot, cook bacon slices thoroughly. Drain out excess bacon fat.
- Add-in mashed garlic cloves.
- Add-in collard greens.
- Add-in apple cider vinegar to taste (approx.3-4 tablespoons)
- Add-in hot sauce to taste.
Salt and ground black pepper to season. Serve warm.