Friday, July 23, 2010

Pan Fried Lamb Chops

OK, so I have always said, I don't like lamb, it is too bold!  Well I think it has grown on me now!  (Thank you Karen for getting me started on this wonderful meat last Thanksgiving!!!) I have made this dish many times since then and love it each and every time.  It is definitely worth a try if you have never made it this way before, I am sure you will love it just like I do!

2 (8 ounce) lamb shoulder blade chops

2 tablespoons vegetable oil
1/2 cup warm water
1 teaspoon lemon juice
1 large shallot chopped
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper

1.  In a large skillet brown shallots until soft and golden brown.  Set aside.  Season lamb chops with oregano, salt, and pepper.  Brown on both sides about 2 minutes per side.  Add water and lemon juice and top with sauteed shallots.  Bring to a boil, reduce heat to medium-low.  Cover and simmer until juices run clear about 30-35 minutes.

Bacon Ranch Pasta Salad

I thought I would be the only one liking this dish since I am a ranch lover, well my husband loved it too!!!  So delicious, wonderful as a side dish on a hot summer day!

1 (12 ounce) package uncooked tri-color rotini pasta

10 slices bacon
1 cup mayonnaise
3 tablespoons dry ranch salad dressing mix
1/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup milk, or as needed
1 large tomato, chopped
1 (4.25 ounce) can sliced black olives
1 cup shredded sharp Cheddar cheese

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.

2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.

3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

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