“He don’t eat no meat? Okay, I make Lamb.”

Starting this post off with one of our families favorite quotes in the title above!

That’s right you guessed it, it’s from “My Big Fat Greek Wedding.” That movie is an absolute classic and staple on both sides of my family.

Okay, so if you haven’t guessed yet, we’re making lamb today! Lamb chops in particular. This recipe is super easy yet flavorful and turns out great every time.

The key is to let the meat marinate and to let the meat rest post cooking it for about 5 -10 mins for all of the juices to set in. I prefer these chops cooked a nice medium.

When at your grocer, be sure you have the chops “frenched”. It saves you both prep and cooking time. It basically means they clean off the excess fat and cut the rack for you. 🙂 I also LOVE to drizzle a honey balsamic sauce over the top of my finished lamb. I’ll include the simple recipe for that below as well.

Here are the recipes and a couple of photos. Enjoy!

Ingredients 

8-12 Lamb Rib Chops (serves 3-4)

2 tbs Olive Oil

2 pinches of Coarse Sea Salt (note*- a pinch is thumb, index AND middle finger )

3 sprigs of Fresh Rosemary (pulled off of stem)

1 ziploc or sandwich bag

Directions 

Preheat your oven to 425. Place your chops into your ziploc bag. Then, you simply pour in the two tablespoons of olive oil, two pinches of salt and your rosemary. Seal the bag and shake away! Store the meat in the refrigerator for about an hour or two. Next, heat your pan on medium high heat. When the pan is piping place your marinated chops into the pan for about 1-2 mins on each side, or until you get a nice and beautiful golden brown sear. Lastly, place the pan into the heated oven for about 5-7 minutes. This will give you a nice medium to medium well depending on your liking!  Remember to let the meat sit post cooking!

For The Sauce: Simply blend together 1/2 cup of honey, 1/3 cup balsamic and 3 cloves of garlic until smooth and creamy. Lightly drizzle over top of the lamb before serving.

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Upright Roasted Chicken

Hi Everyone!

I hope you’ve all been well during my extremely long hiatus! First of all we’ve been moving into our new home (which we’re loving), and second we just got all our utilities hooked up today. Yikes!

With that being said i’ve been cooking ALOT this past week and was able to have my camera handy for all of it. I’ll be posting a few delicious recipes this coming week. I wanted to share this awesome chicken recipe I came up with for you guys! I stumbled upon this super cool roasting dish at World Market. It’s made specifically for roasting a whole chicken and has a little dish in the center that you can fill with a liquid of your choice in order to ensure you get the juciest roast chicken known to man! In my case I chose wine (naturally), and it was wonderful! Enjoy!

P.s- the roasting dish cost $19 🙂

Ingredients 

1 Whole “fryer” chicken (it means that it’s been cleaned out ;))

1 stick of butter

2 lemons

zest of two lemons

fresh rosemary

1/2 teaspoon minced garlic

1 cup of white wine (sauvignon blanc in my case)

salt and pepper to taste

Potatoes and Carrots (enough to coat the bottom of the dish)

 

Directions 

Make sure your chicken is completely dry (simply pat with paper towel). In a bowl combine room temperature butter, chopped fresh rosemary, garlic, lemon zest and salt. Mix together. This creates a yummy spread/coating for the chicken. Fill the center of the dish with the 1 cup of wine and place the cavity of the chicken over top so that it sits upright.  Rub the mixture all over the chicken using your hands (its going to be messy!). In another bowl coat your chopped carrots and potatoes with a tiny bit of olive oil and fresh ground black pepper. Place the chicken and veggies in a 425 degree oven for about an hour or until golden brown. Eat to your hearts content. Enjoy!!!

 

Perfect Pan Steaks !

This is my recipe for what I consider to be the perfect pan steak! It’s quick, easy and doesn’t require a grill. My steaks always come out tender, juicy and cooked to perfection with this recipe. Try it and let me know what you think!

* If you like my recipes be sure to click on the title and repost using the Facebook, twitter, pinterest or tumblr widgets! Thanks!

Ingredients 

3 Tablespoons of butter

1 tablespoon of olive oil

2 sprigs of fresh rosemary

coarse sea salt and pepper to taste

2 8 oz filets (or any cut of beef you like)

Preheat your oven to 450. In an oven safe skillet/pan heat your butter and olive oil on the stove on a med high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE finger pinch 🙂 ). When the butter has melted and the oil is heated add your steaks into the pan to get a nice golden brown sear on them. This should take about 2 mins on each side. Then place your pan in the oven for about 7-9 mins until the steaks are cooked to your preference ( 8 mins makes a perfect medium, my favorite!). These rosemary infused steaks are nothing short of delicious. Enjoy!

Allow the meat to rest 5 minutes before serving

I served my steaks with quick pan potatoes and a caesar salad!

Note*- Allow 2 mins extra oven time for bone in steaks 🙂

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