Thursday, July 1, 2010

Balsamic and Honey Lamb Ribs, Roasted Yukon Gold Potatoes, and More Peas

Lamb is not a favorite with my kids, so when Maggie saw the frenched rack of lamb and asked, "oh are we having ribs?", I spontaneously answered "YES!".  I mean, I guess they are ribs, just not the kind they are normally gaga over.  Maggie asked a follow up question, after thinking about it for a few seconds, saying, "what kind of ribs are they"?  "These are lamb ribs", I said with confidence, to which she replied, "oh, Yum!".  It's all in the marketing.


I trimmed off all the fat from the rack and cut them into individual chops, 2 bones to a chop for us, and one bone lollipop chop for the girls.  I marinated them for several hours in a mixture of balsamic vinegar, honey, soy sauce, garlic, rosemary and olive oil.  Grill over high heat until medium rare.


The Yukon gold potatoes were simply roasted in olive oil, salt and pepper at 425f.  I placed unpeeled cloves from half a head of garlic, drizzled with olive oil, into an aluminum foil pouch to roast as well.  When the garlic is softened, about 15 minutes, remove them from the oven, mash, and toss with the potatoes when they are done.  


I had a bit of English peas left from the other night.  So, those were shelled and cooked with simple butter.


Our weekend has begun early and we are now on island time.  Without a fully stocked kitchen at my disposal, cooking for the weekend will be nice and simple.  

No comments:

Post a Comment