Talk about a crust that was the antithesis of Saturday's and you've got it right here. I'd say this particular combination of fresh breadcrumbs, fresh mint, ginger and butter would be great on just about anything including pork tenderloin, but on last night's lamb chops it was superb.It just proves that you don't have to go to a lot of fuss and bother to make a Sunday worthy dinner. See what I mean?
And as for the side dish, well picture slices of cauliflower, spiced with red pepper flakes and garlic, sweetened with raisins and tomatoes and a pine nut crunch. Honestly, I know it sounds kinda' weird, but this quick saute was really delicious and something different for a change. Dare I say, one could use broccoli instead of cauliflower in fact, that's what the recipe from Idaho a la Carte called for, but I figured if it was a rave with broccol, it would be great with cauliflower too. What makes it darn near perfect for a buffet or picnic is that it can be made in advance and is just as delicious at room temperature. Bonus!
By the way, check out the chops. The big guy cut them from a Rack of Lamb Rib Roast and frenched the bones beautifully while I whipped up the herby crumb crust. Isn't he somethin'?
Double Lamb Chops with Ginger Mint Crust (adapted from Bon Appetit)
4 ounces crusty French bread or baguette, cut into half inch cubes
1/2 cup coarsely chopped fresh mint
1/4 cup minced peeled fresh ginger
3/4 teaspoon salt
1 stick butter (1/2 cup) room temperature
8 double lamb chops, well trimmed and bones frenched
Preheat oven to 450. In a food processor, combine bread, mint, ginger and salt. Pulse until all ingredients are finely chopped. With motor running add butter and process until a paste forms. Top chops with a layer of crumb paste and press firmly so breadcrumbs stick to the chops. Roast 25 minutes for medium rare or until done to your preference. Let stand for 5 minutes before serving. Serves 4 Download Double Lamb Chops with Ginger Mint Crust
Cauliflower with Pine Nuts and Raisins (adapted from Idaho a la Carte)
1 small head cauliflower, trimmed and sliced into quarter inch slices
1 teaspoon dried red pepper flakes
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup pine nuts
1/2 cup raisins
8 cherry tomatoes, halved
Heat oil in a large sauté pan and add pepper flakes and garlic. Cook until garlic is aromatic – about 2 minutes, stirring constantly. Add pine nuts, cauliflower, and raisins. Cook stirring occasionally for 5 minutes or until pine nuts are toasted and cauliflower is cooked but still crisp. Add tomato halves and toss. Remove from heat and cool to room temperature. Serves 4 to 6. Download Cauliflower with Pine Nuts and Raisins