WHILE THE CAT'S AWAY...

Johnny eats Lamb!  I think it's the one meat Ashley doesn't like, and being the Spartan that I am...Lamb is naturally running through my veins.  Tonight I utilized some farm box brussel sprouts, a wild rice blend and two beautiful New Zealand Lamb Chops simply prepared on the cast iron skillet and finished in the oven topped with a red wine pan sauce....I miss my wife very much...but boy oh boy did I love making and eating this dinner!

order -
rice on stove to a boil then to a simmer, set timer to 40 minutes
brussels in at 35 minutes
start the lamb with 25 minutes to go
about 17-20 minutes of cook time for lamb to cook - then another 15 to rest
pan sauce


Pre heat your oven to 400

Half cup of this brown and wild rice blend and a full cup of chicken broth...bring it to a boil, then reduce to a simmer, cover for 40 minutes.

Here is a little trick...get a paper towel wet and wring it out...THEN put your cutting board on it...this will make sure the board doesn't move and more importantly increase the chances of you keeping all of your fingers.

There will never be a 10 year old kid who would take a picture of brussel sprouts like this and do it from a place of pure love...but here I am, 30 years old, wishing I would have eaten my brussel sprouts...

We cut the end off, then slice it long wise in half and toss it into the bowl...rinse and repeat.

Toss with olive oil and season generously with salt and pepper and get it onto a parchment lined pan... into the oven for 35 minutes at 400 degrees

Get the lamb out of the fridge about 40-60 minutes before you cook this baby...get it patted dry with paper towels and really get it seasoned on all sides with salt and pepper.  Do this about 20 minutes before you cook it to let the seasoning really set in...

whole foods side bar:

ok...whole foods IS very 

expensive, but you really do 

get what you pay for...this is 

New Zealand Lamb...look at the 

beautiful red coloring, the marbling, 

this whole foods lamby was very much 

worth it... 

Get your shallot sliced in preparation for the pan sauce...

It's important to take your THYME when making your food...

Canola oil into the pan and get it hot on medium heat...once the ripples start put your lamb down and let it sear for about 2-3 minutes...flip it, sear for a couple 2-3 more minutes and finish it in the oven for 5-6 minutes.

Flip to a fresh part of the pan because it will be hotter than the side we just finished cooking on.

Get the lamb out onto a plate and let it rest for about 10-15 minutes covered with foil.  Time for sauce.

Pour out the excess oil from the pan and get it back onto the stove over medium heat. 

Add the shallots and cook for 3-5 minutes, until they get a little brown, then add the wine and some broth...about 1/4 cup each

Use the edge of the spoon to scrape up the very important brown bits...let this reduce a little and cook for about 10 minutes.

SPROUTS ARE DONE!

Finish this sauce with a tbs or two of butter and the leaves from the thyme tree from way up there...

The lamb was sweet, the brussels were nice and salty and crispy and the rice serves a nice way to lap up some of the pan sauce...and the wine...hey you can't let it go to waste right?