I'm sorry if you are reading this and are vegetarian. If this is not your first time reading my blog then it will come as no surprise to you that I eat meat...and a lot of it. I at one time, for several years, was a vegetarian. It started with the notion that I was over eating meat. Growing up, my father was totally carnivorous. We had meat with every meal: bacon and eggs for breakfast, bologna sandwiches for lunch and steak for dinner. I became vegetarian simply because I was tired of eating meat. So after a three year sabbatical I made my way back to meat and never turned back. The culprit, as with any vegetarian turned meat eater: pork.
I digress from the point because this post is not actually about pork, but my love of meat. So you will have to excuse my constant feature of it on this blog. Since going gluten-free it is apparent that I eat a protein and veggie heavy diet. And really what's wrong with that? It's pretty darn healthy if you ask me.
A couple of weeks ago I made this meal for our date night. We had rosemary rubbed lamb shoulder chop with a red pepper, mint relish, herbs d'provence roasted potatoes and grilled asparagus. It's a super simple recipe for a nice meal and most of the ingredients came from my Sunday ritual visit to the market.
The first thing I start on is making the relish so that the flavors really meld together and are flavorful by the time you serve it.
You might recognize this roasted potato recipe. It's a favorite in our house, thanks to my brother.
Lamb Chops with Mint-Pepper Relish serves 2
2 (8 oz shoulder chops, about 1 inch thick)
1/2 teaspoon dried rosemary
1/2 teaspoon coarse sea salt
1/4 teaspoon cracked pepper
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
1 teaspoon dijon mustard
1/4 cup red bell pepper, finely chopped
1/3 cup fresh mint, chopped
2 scallions, sliced thin
In a small bowl, whisk together olive oil, lemon juice and dijon mustard. Stir in red bell pepper, mint and scallions and mix well to combine.
Heat broiler. Rub both sides of lamb chops with rosemary, salt and pepper. Place under broiler and cook until chops are browned, turning once, about 4 minutes each side for medium rare.