first time

Lamb isn't usually a meat that is on my radar for cooking. Until my dad brought home a package of thick cut loin chops of lamb, I had never actually prepared lamb. So I set to work finding a recipe that would do the meat justice. Although I liked the challenge of having an ingredient and trying to make the most of it, it was also a little nerve-wracking considering how much my dad had spent at the meat counter for such fresh and local lamb. To add a twist to things, most recipes call for the much thinner lamb chop or rack of lamb. I finally landed upon a recipe that called for the thick cut chops. When all was said and done, the lamb came out perfectly and went nicely our standard cous cous. Nick captured the moment perfectly with his expert food photog skills. Here's to guests that don't mind sleeping on the couch and who bring you challenges you can live up to.

Lamb Chops with Mint, Tomato and Garlic Sauce
adapted from Williams Sonoma's Roasting

8 thick cut, bone-in lamb chops trimmed of fat
Kosher salt, olive oil and pepper
2 T each chopped parsley and basil

1 T extra virgin olive oil
1 small shallot, minced
2 cloves garlic, minced
3 tomatoes, cored, seeded, and finely chopped
2 tsp balsamic vingar
6-8 T mint leaves, chopped finely
6-8 T basil leaves, chopped finely
1/2 c dry red wine

Rub each chop with oil and season with salt and pepper. Press chopped herbs into each chop. Let sit at room temperature for 1/2 hour before cooking.
Heat oven to 450. In a large oven-proof saute pan, heat 1 T oil until very hot. Add chops and sear for 2 minutes. Flip and sear the other side for 1 more minute. (You can cook in two batches if your pan isn't large enough to handle all the chops). Transfer pan to oven and cook until internal temp is 125-130 (for medium rare). Let chops rest, tented under foil, until sauce is ready.

Start cooking sauce while chops are roasting. In a saute pan heated over medium low heat, cook shallot in oil until soft. Add garlic and cook for 30 seconds, until fragrant. Increase heat to medium-high and add in tomatoes. Cook until dry, 3-4 minutes. Remove from heat and add in herbs and stir to combine. When chops have finished roasting, put chop roasting pan on medium high heat. Add wine and stir to de-glaze the pan. Add in sauce and juices from chops, bringing to a boil. Remove from heat and spoon over roasted chops. Season to taste with salt and pepper.

fork split

Just as I'm finally getting settled (unpacked yet another box today), the weather is turning to cool breezes and warm soft afternoon light. Soon school will be back in full swing and afternoons of baking will be harder to come by.

I've always had a thing for English Muffins. Perhaps because the best brand was Thomas's, and Thomas is my dad's name. Perhaps because you cut them with a fork. Perhaps because they are 10 times better than toast. Until now, I had never attempted to make such a treat from scratch. I am pleased to report that the effort was minimal and the product, very rewarding.



Traditional English Muffins
adapted from Beth Hensperger's The Bread Bible (a fine bread book)

Makes 12 (I got a baker's dozen out of the batch)

1/4 c water (105-115 degrees)
1 T yeast
Pinch of sugar
4 to 4 1/2 cups of all purpose flour
2 tsp salt
1 egg
1 1/4 c milk (warmed to 105-115 degrees)
2 T melted, unsalted butter
corn meal

Proof yeast in the water, sprinking with the pinch of sugar. Let sit 10 minutes until foamy.

In a large mixing bowl, place 2 cups of flour and salt. Add yeasty water, egg, milk and butter. Mix until creamy, about 2 minutes. Slowly add the remaining flour, 1/2 cup at a time, until a soft dough that clears the side of the bowl forms. If mixing by hand, turn dough out on to surface and knead until dough is smooth and springy. If using a stand mixer, mix about 2-3 minutes on low.

Let dough rise in deep, greased container for 1 to 1 1/2 hours until doubled.

Sprinkle cornmeal on surface and turn dough out. Pat into a 1/2 inch rectangle and cut with 3 inch biscuit cutter, or drinking glass. Reshape dough and keep cutting until all dough is used.

Heat a griddle on medium heat and grease lightly. When hot, place muffins on and let cook for 7 to 10 minutes. Flip and continue to cook for 7 to 10 minutes. Muffins should be nicely browned on both sides. Remove to cooling rack. When cooled, split muffins with fork and toast. Spread with butter or jam. Have with a cup of tea.