Pan Roasted Lamb Chops with Mint Relish

Tonight's dinner ended with a discussion about portion sizes. I purchased Lamb Chops at Ferroras. Four chops or $6 and change. Amazing!! Dinner for 2 for $6.00. We are now thinking that the package I purchased should have been one portion. 

The chops were cooked spot on. Kudos to me!!!

But 2 little chops were really not enough per person for dinner. Appetizer, maybe. Dinner, maybe not.

We also picked up fresh corn from Cole's Farm Stand.

I tried microwaving it. I need to work on that one procedure.

The lamb chop recipe is from The Complete Cooking For Two Cookbook.

Pan Roasted Lamb Chops with Mint Relish

Mint Relish Ingredients-
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp chopped mint
1 small shallot, minced
2 tsp red wine vinegar
2 tsp honey
Salt and pepper

Lamb Ingredients-
4 6 to 8 oz lamb loin chops, 1/2 " thick, trimmed
Salt and pepper
2 tsp vegetable oil

Method-
For Mint Relish-
Combine all ingredients in a bowl and season with salt and pepper.
Let the relish sit at room temperature while preparing the lamb.

For the Lamb-
Adjust the rack to the middle position and heat the oven to 425˚. 

Pat the chops dry with paper towels and season with salt and pepper.

Heat oil in a 10" oven-safe skillet over medium-high heat until just smoking.

Brown chops well on both sides, 3 to 5 minutes (I just did 3 minutes per side.)

Transfer skillet to oven and roast chops until meat registers 120 to 125˚ (for medium rare), 6 to 8 minutes. (I would recommend no more than 6 minutes as the resting time continues to cook the meat.)

Using potholders (THE SKILLET HANDLE WILL BE HOT), remove the skillet from the oven. 

Transfer chops to plate and tent loosely with aluminum foil and rest for 5 minutes. (I skipped this part because the chops were already at 125º.

Serve with relish.

Zucchini, Pancetta and Pasta

We are in the middle of summer, and it is about time we had Zucchini, Pancetta, and Pasta. It is one of those recipes that just comes together. 

Zucchini, Pancetta, and Pasta

This easy-to-follow recipe is perfect for a quick and delicious summer meal. It's designed to be flexible, allowing you to adjust the ingredients to your taste.

Ingredients-

Pancetta - diced
Zucchini - Cut to your preferred shape (sliced, diced, or ribbons work well)
Pasta - Choose your favorite shape
Butter - A small knob
Parmesan cheese - Grated
Olive oil - For sautéing
Salt and pepper - To taste

Method-

Bring a large pot of salted water to a boil and cook your pasta according to the package directions. 

Before draining, reserve about a cup of the starchy pasta water.

While the pasta cooks, heat a pan over medium heat. 

Add the pancetta and cook until it's crispy.

Add the zucchini to the pan with the pancetta and a drizzle of olive oil. 

Sauté until the zucchini is cooked to your preferred tenderness.

Once the pasta is ready, RESERVE ABOUT A CUP OF THE PASTA WATER, drain it, and add it directly to the pan with the zucchini and pancetta.

Add a knob of butter, then gradually stir in the Parmesan cheese.

Slowly add small amounts of the reserved pasta water while tossing everything together. 

The goal is to create a creamy sauce that coats the pasta.

Season with salt and pepper to taste and serve immediately.

Sticky Sesame Chicken

This 30-minute recipe from Le Crem De La Crumb is a definite repeat! It was incredibly easy to make and, despite a few extra dishes, far too delicious to grumble about.

Ingredients-

4 boneless skinless chicken breasts - chopped into 1 ½ inch pieces
2 eggs - whisked
6 tbsp flour

3 tbsp corn starch

4 tbsp vegetable oil
3-4 cups cooked white rice - for serving

sesame seeds - for garnish

green onions - chopped, for garnish

Sauce
6 tbsp honey

4 tbsp ketchup

3 tbsp granulated sugar

1 tbsp brown sugar

2 tbsp white vinegar

3 tbsp soy sauce

1 tbsp toasted sesame oil

½ tsp salt

1 tbsp cold water

2 corn starch

Method-

Prepare the Sauce

Whisk together honey, ketchup, sugar, brown sugar, white vinegar, soy sauce, sesame oil, and salt. Set aside.

Prepare the Chicken

Place beaten egg, 3 tbsp cornstarch, and flour in three separate bowls.

Dip chicken pieces in egg mixture, then flour (toss to coat thoroughly), and lastly in corn starch (toss to coat thoroughly).

Heat oil over medium heat in a large pan or skillet. 

Add chicken and cook, stirring throughout to ensure even cooking, 5-10 minutes until cooked through. 

Use a slotted spoon to transfer chicken to a paper towel-lined dish.

Use a couple of folded paper towels to wipe out any excess oil from the pan. 

Add sauce and bring to a boil over medium heat. 

Whisk together cornstarch and water until dissolved, then whisk the cornstarch slurry into the boiling sauce til thickened.

Reduce heat to medium-low, add chicken back to the pan, and toss to coat completely. 

Garnish with sesame seeds and green onions and serve over rice. Enjoy!