Recipes US

Top Food Blogs

Sunday, December 30, 2012

Lamb Chops over Creamed Spinach, Cilantro Cream, and Balsamic Sauce

This past weekend, I made delicious lamb chops using a simple marinade of equal parts garlic infused Worcestershire sauce and olive oil with a pinch of salt, pepper and dried oregano.  I paired my chops with a cool cilantro sauce and sweet balsamic reduction to create a balanced plate. I love the taste and texture of lamb chops. Because lamb chops are butchered on-the-bone they have a insular layer of fat which seals in their great flavor. Lamb chops are excellent to serve for a last minute special occasion because they cook up very quickly. All I did to cook my chops was saute them in a hot cast iron skillet with a drizzle of olive oil and cook 2-4 minutes on each side, depending on your taste. Try these simple recipes... maybe for your sweetheart on New Years?!

Simple Creamed Spinach

1 box frozen chopped spinach, thawed and drained of excess water
2 tbsp butter 
1/4 cup whole milk or cream 
Pinch salt, pepper, garlic and nutmeg

Add butter to saute pan over medium heat. Add spinach, and mix 1 minute, then add milk and spices. Blend well and cook 5 minutes on low. Serve with your favorite meat or vegetable dish. 

Cool Cilantro Cream

1 container sour cream
1 cup chopped cilantro 
1 tbsp fresh lemon juice
2 tsp fresh garlic
Pinch salt and pepper

Mix all ingredients together in blender until well combined. Serve over meat or fish.

Red Wine Balsamic Reduction

1/2 cup balsamic vinegar 
2 tsp honey 
1/4 cup red wine
1 tbsp minced shallot
1 tsp minced garlic
1 tsp dried oregano

Add all ingredients to small saucepan. All ingredients to boil over medium heat. Once sauce is boiling, reduce heat to low and simmer until sauce has thickened, about 5-10 minutes. Drizzle over lamb chops, accompanied by cilantro cream. 


No comments:

Post a Comment