An elegant/interesting offering that caught my eye, cuz I LOVE lamb:
(serves 4)
4 - 4 oz. lamb loin chops, about 1" thick
1 lb. baby potatoes, scrubbed and halved
1 t. raw unsalted pistachios
1 t. unsweetened shredded coconut
2 t. toasted sesame seeds
1 t. cumin seeds
1 t. fennel seeds
1/4 t. coarse sea salt
1/4 t. black peppercorns
Olive oil cooking spray
2 t. EVOO*
1 T. chopped fresh chives
Fine sea salt and fresh ground black pepper, to taste
In a coffee grinder, spice grinder, or motar with pestle, grind pistachios, coconut, sesame, cumin, fennel, coarse salt and peppercorns until well ground. Spread spice mixture on a large plate. Place lamb chops on a cutting board or in a baking dish, and mist both sides of lamb with cooking spray. Dredge each chop in spice mixture - well coating both sides. Arrange oven rack in second position, and heat broiler on high. Place chops on a large foil-lined baking sheet and broil for 6-7 mins. per side, until light pink in center. Remove from oven and let rest for 5 mins. Meanwhile, fill a pot with 2" water and fit with a steamer basket. Bring water to boil and add potatoes to basket. Cover, reduce heat to medium, and steam until potatoes are tender when pierced with a sharp knife, about 8 mins. Transfer to a large bowl, and toss with oil, chives, fine sea salt and ground black pepper. Serve with baked acorn squash with brown sugar and butter in the cavity.
Choose to have a Happy Friday, and have FUN today!!!!!
Love,
MM
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