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Monday, July 07, 2008

Marinated Lamb Chops

I made these grilled marinated lamp chops for my husband's birthday dinner this year, and they were really delicious. I started out with thick-cut lamb chops (~1-inch), and the flavor was really great after a 2-hour soak in the marinade. We'll definitely be making these again!

Marinated Lamb Chops

1 tablespoon olive oil
1 lemon, zested (about 1/2 teaspoon)
1 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6 to 8-ounce) lamb loin chops (thick-cut is better), trimmed of all visible fat (to avoid flare-ups on the grill)

In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for at least 1 hour; I marinated them for 2 hours.
Grill or broil the chops for 5 to 7 minutes per side for medium rare.

Recipe adapted from Ellie Krieger

Tuesday, July 01, 2008

Onion Lotus

This isn't a recipe so much as it is a technique. I know the photo looks like it came from the original Better Homes & Garden New Cook Book, but I first saw it on Robin Miller's Quick Fix Meals on FoodNetwork, though I think she chopped them up and used them in another dish. These are really great and can be used in various dishes or served as a side dish. Variations are endless; this could be done with any type of onion (shallots, cipollini, red, etc) and can be roasted with any flavors (i.e., balsamic vinegar, any number of herbs, spices, etc).

Onion Lotus

onions (however many and whatever kind you want)
olive oil
other seasonings/flavors (optional)

Preheat the oven to 400F.

Peel the onion, leaving the root end intact. Carefully cut the onion vertically (from pole to pole) into 6 sections, being sure to leave the root end intact.* Drizzle with olive oil and season with salt and pepper. Roast for ~45-60 minutes or until the onions have 'bloomed' and are soft. Serve as a side or refrigerate for up to a week and use in other dishes.

*Note: You may need to trim the root end a bit so the onion will sit/stand straight on the pan and not roll around. Just be sure that you leave enough so the sections won't separate.