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ksmith...this recipe's a keeper.
Rosemary-Kissed Lamb Chops w/ Mediterranean Goat Cheese Salsa. This morning I hunted through the fridge, found I had peppered goat cheese and lamb chops, and looked for a recipe. Stumbled over this one.
I surprised myself with the things I had on hand--goat cheese, pine nuts, panko bread crumbs. I didn't have fresh rosemary, so I used some of last year's dried instead. Didn't have green onions, so I substituted about 6 chive stalks and a small shallot. Didn't have fresh Romas, so instead used about 3/4 of an 8-oz jar of sun-dried tomatoes in olive oil. Drained off the oil, and added them to the mess.
Oh, that salsa. It's more of a spread since I lost the moisture from the fresh tomatoes, but since I don't think Romas have much flavor, I didn't miss them. This stuff would make a great party dip, or a good filling for a puff pastry roll-up for hors d'oeuvres.
The lamb chops weren't the best, unfortunately. Too sinewy. But what meat there was proved very tasty. I had them with a green salad and rosemary oven fries. I have leftover crumbs, which I will try using on a tuna steak. And I have plenty of the salsa. I think it would prove a lovely spread on a Mediterranean smoked sausage like salami. I think it would be great by itself on warm bread. I'm making it again.
And since I've apparently become one of those poor unfortunates who photographs their food, la:
I am now out on the deck because it's a perfect day. 70s, maybe 80. Low humidity. Light breeze. I have a sink full of dishes--all for two frickin' chops, sheesh--and I need to put out the recycling, but it will all keep until later.
Rosemary-Kissed Lamb Chops w/ Mediterranean Goat Cheese Salsa. This morning I hunted through the fridge, found I had peppered goat cheese and lamb chops, and looked for a recipe. Stumbled over this one.
I surprised myself with the things I had on hand--goat cheese, pine nuts, panko bread crumbs. I didn't have fresh rosemary, so I used some of last year's dried instead. Didn't have green onions, so I substituted about 6 chive stalks and a small shallot. Didn't have fresh Romas, so instead used about 3/4 of an 8-oz jar of sun-dried tomatoes in olive oil. Drained off the oil, and added them to the mess.
Oh, that salsa. It's more of a spread since I lost the moisture from the fresh tomatoes, but since I don't think Romas have much flavor, I didn't miss them. This stuff would make a great party dip, or a good filling for a puff pastry roll-up for hors d'oeuvres.
The lamb chops weren't the best, unfortunately. Too sinewy. But what meat there was proved very tasty. I had them with a green salad and rosemary oven fries. I have leftover crumbs, which I will try using on a tuna steak. And I have plenty of the salsa. I think it would prove a lovely spread on a Mediterranean smoked sausage like salami. I think it would be great by itself on warm bread. I'm making it again.
And since I've apparently become one of those poor unfortunates who photographs their food, la:
I am now out on the deck because it's a perfect day. 70s, maybe 80. Low humidity. Light breeze. I have a sink full of dishes--all for two frickin' chops, sheesh--and I need to put out the recycling, but it will all keep until later.
