Thursday, October 6, 2011

The Foodie Files

I hope you're ready for a treat today!  I've got another recipe, straight from my Mom's kitchen, for your viewing pleasure.  Don't let the fact that's it's lamb scare you can make this.  It's so delicious and- to top it off- makes you sound like a master chef.
"What'd you make for dinner last night?"
"Hot dogs.  What'd you make?"
"Lamb.  No big deal."
See what I mean.  Impressive.

Ingredients: About 1 lb or 8 small lamb loin chops
1 1/2 cups lentils
10 oz of chicken broth
1 8oz can of diced tomatoes
1 medium size onion
3 cups of spinach
2 teaspoons salt
1 tsp tarragon
1 tsp thyme
3 medium size laurel leaves
1/4 cup olive oil

In a medium size pot (I used a Le Creuset stock pot), bring 1/8 a cup of olive oil to 300 degrees (for searing). Brown lamb that has been washed, dried, salted and peppered on both sides. Sear both sides until brown, about 3-4 minutes per side.  Add lentils, chicken stock and 1tsp of salt. Pepper to taste and let simmer about 10 min. 

In a separate medium size sauce pan add and heat remaining olive oil.  Add onions and cook until golden in color, about 4 minutes.  Add all remaining ingredients except spinach and simmer for 10 minutes.

Add your tomato mixture to the lamb and lentils and salt and pepper to taste.  Add spinach and c
ook an additional 10-15 minutes.


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