But Thursday comes around and if I can muster up the energy I'll try to make something interesting for dinner (although, it's not uncommon for Thursday to be a 'take out' day). Usually by Friday I'm back on schedule and ready to be inspired!
Tonight's meal is a combination of Homecooking and Take Away! On Tuesday, while I was picking up the elk meat from Smokin' Iron Farms, I just had to pick out some lamb because they'd just had a fresh cut. I would love to do a leg of lamb roast, but I need more time and I need to research proper cooking times and temperatures (I find I have difficulties cooking a roast to the right level of doneness...usually it ends of overdone). I decided to go with the lamb chops because their fast and taste so good! Today while at work I had the briliant idea to pick up a rice bowl from the new restaurant (I use that term very loosely in this situation) that just opened up in the foodcourt in West Edmonton Mall. The name of the place is Freshii and they make an assortment of fast healthy dishes with only fresh ingredients. I decided at work today that I would do a brown rice pilaf and lamb chops! Quick and easy, but flavorful and healthy!
First some information on why I love lamb.
http://www.blue-kitchen.com/2010/02/17/easy-to-make-easy-to-love-lamb-chops-with-dijon-mustard-and-thyme/
"There are a lot of things to love about lamb, starting with its distinctively rich, mild, sweet taste. Too much has been made of its gaminess, I think. As I said when I wrote about lamb stew, “that gamy flavor—as the dictionary defines it, ‘having the tangy flavor or odor of game’—is what makes lamb special. It’s the same quality that separates venison from beef and duck from chicken. And while I love a good steak or roast chicken, there’s just something exciting about the ‘wildness’ of game.” Even though lamb has a more intense flavor than beef, it also seems somehow lighter than beef to me.
Lamb is also lighter on the environment. Sheep are generally raised in ways that are easier on the planet and on the animals themselves than other animals raised for meat. They’re naturally grazing animals, not suited for factory farming and feedlots. With improved animal husbandry practices, much American lamb is raised with little or no feed grain. Instead of requiring the production of feed grain with its attendant fertilizer and pesticide requirements, sheep actually contribute to healthy land. They do so by grazing omnivorously and keeping weeds in check without the use of pesticides and, well, by providing natural fertilizer."
Lamb Chops with a Dijon and Thyme (adapted from the website above)
- 2 Fresh All Natural Lamb Chops
- 2 tsp Grainy Dijon Mustard
- Small Clove Garlic
- Dash White Balsamic
- 1 tsp Dried Thyme
- Sea Salt and Pepper
- Grapeseed Oil
Season the chops with salt and pepper. I used my mortar and pestle again to grind up the garlic with the dijon and thyme, then added a splash of balsamic. I slathered the chops with the dijon mixture and with the oven preheating to 350 degrees I seared the chops in a oven proof fry pan in the grapeseed oil. A couple minutes on each side and then I popped them in the oven.
Rice Pilaf
For the rice I ordered I had them add the following:
- Brown Rice
- Chopped Dates
- Sunflower Seeds
- Roasted Red Pepper
- Celery
- and EVOO (extra virgin olive oil)
Once home with the chops in the oven, I quickly diced up half a small onion, a bit of garlic and sauteed them in another pan until the onions turned clear, then I simply added the rice bowl and tossed together (seasoned with a bit of salt and pepper). Once heated I added in some fresh parmegiano reggiano. Done!
Lastly, I love eggs... really love eggs, so I had to fry up one of the great free range, organic eggs from Smokin' Iron Farms to top off the rice pilaf. I love when I break the yolk and it mixes with the rice. Mmmmmm!
I love when dinner can taste gourmet, but take less than 1/2 hour to make!
No comments:
Post a Comment