Heaven is Seduced by Balsamic & Honey

David’s friend was over today and came into the kitchen right when I began to prepare dinner. He stated that every time he sees me, I am in the kitchen cooking. I hope that’s a good thing… Today was one of those days; Pouring rain in the morning and a very gloomy rest of the day. I was, however, very excited to start my journey today, as it has become the main topic of my telephone conversations. Last night as I laid in bed I made a list of all the dished I have to write about first. We are going to be eating so well for the next few weeks!

Last night I asked my mother to buy me a Pyrex set for my birthday so I can be more eco-friendly and stop using all of these disposable aluminum trays. She was shocked at my request. “I was hoping to buy you something not something for your kitchen.” I laughed and said, “The kitchen is a part of me, buying something for my kitchen means buying something for me.” She agreed and went onto the Bed Bath & Beyond website and found me the most wonderful set they have to offer. I will soon be in Pyrex Heaven! This morning, my mom phoned me and I explained my new blog project to her. I think she thinks I’m crazy or very bored because she doesn’t seem to get why I am doing this. I hope I become like Julie and become famous and then have her feel really silly about her quizzical commentaries. I even told her that in the movie Julie’s mom wasn’t very enthusiastic about her project but when she received her book deal she was dumb founded. Just sit and wait Mom =)

Today’s meal was inspired by my need find a new savory way to prepare lamb. I was never really a big fan of lamb but this recipe turned my life around. This is a sweet dish, so if you are not much for honey infused dishes, stay away. The balsamic vinegar gives the dish a tangy taste as well. I added mint to the salad dressing to give a bit of differentiation between the meat and the salad, remember the more you add of something the more it will dominate so give and take where ever you see fit. If you do try this recipe out PLEASE let me know how it went!

___________________________________________

Lamb Chops and Minty Fresh Salad

Serves 2-4 people (it matters how much you all eat…)

[Total Prep Time: 50 minutes tops… it matters how quick you work]


Ingredients:

6-8 pieces of lamb chops (You can use baby lamb or regular, but make sure it comes with the bone).
¼ cup of canola oil for brushing(you can really use any oil, vegetable, canola, corn or even olive for this part).
1 cup of balsamic vinegar
2 cups of olive oil
1/3 cup of rosemary (Dried or fresh chopped)
4 gloves of garlic, minced
½ cup of honey (if you like it really sweet, like me go for more)
Pre-packaged mixed greens (that are washed and ready to eat)
15-20 leaves of mint
1 bunch of asparagus
1 can of sliced beets (ready to eat)
1 can of baby corn
¼ cup of slivered almonds
Salt and pepper

Directions:

Honey Balsamic Vinaigrette[PREP TIME 5 MINUTES]: In a wide pot, under a low flame whisk together the olive oil, balsamic vinegar, honey rosemary , garlic and a few pinches of salt and pepper. Wisk it till it comes to a simmer. Take ½ cup of the vinaigrette and put aside, add the mint leaves and cover with foil let it sit. (This will be the salad dressing). (Do not try to taste the dressing from the whisk; it will burn your tongue… This is from experience…woops).

Lamb Chops [PREP TIME 30 MINUTES]: Wash the lamb chops in cold water and then pat dry each one with a paper towel. Take a brush and lightly brush one side with oil and lightly sprinkle salt and pepper. Using a grilling pan or a double burner griller put the oiled side of the lamb down to grill. Make sure your grill pan is very hot. (Put it on the stove top and let it heat up for 5-8 minutes). While the first side is grilling, brush the visible side with oil and lightly sprinkle salt and pepper. After 3-5 minutes (when you see visible grill marks) flip it to the other side and allow it to cook for 3-5 minutes more. Turn the grill off and place the lamb chops in the Honey Balsamic vinaigrette. Let the pot simmer with the meat on a low flame for at least 20 minutes. You can leave it to simmer more, it will tenderize the meat even more. Every 5 or so minutes turn the pieces over so both sides are evenly marinated. However you must monitor it so it does not burn. (You can also place the pot into the oven for the same amount of time on 300 degrees. I’ve done it both ways and it comes out superb.)

Salad [PREP TIME 15 MINUTES]: Take a baking sheet and place the almonds on it. Place it into a toaster oven or the oven (put it on 350 degrees). Let it toast for about 5-8 minutes or until it becomes golden.

Bring a pot of water to a boil. Prepare a bowl of cold water with a ton of ice in it. Take the asparagus and chop 1 inch of the ends off. Throw the bunch into the pot of boiling water. Let it boil for 3 minutes, you will see that the asparagus turns into a bright green color. Quickly take it out and throw it into the iced bowl. Let it stay for 10-15 seconds and take them out and place them on a paper towel. This will ensure that the asparagus stays nice and crisp.

Place the mixed greens in the center of the plate. Chop the asparagus where only the tops are left (if you like the entire asparagus you can chop them and add them to your salad, I am not a big fan. I just like the top spiky part.) Open the can of beats and pour them into a strainer, wash them and let them sit for a moment so all the water drips out. Do the same for the baby corn. Place the three vegetables surrounding the greens. Place the toasted almonds in the center above the greens. Take the Balsamic-Honey-Mint salad dressing and remove the mint leaves. With a spoon, drizzle the salad dressing over the entire thing. Feel free to put more or less, as you desire.

Enjoy!