I left off with grocery store talk in my last post. I was recently asked to share some recipes, which is funny for me because I don’t often follow anything written down when I cook. Instead I feel out what ingredients I have at hand and then go. This method does require having a well stocked basics kitchen and a little creativity. The exception to this rule of course is cooking times for chicken and meats, you must make sure these items are cooked fully.
Here is the first of three great summer time eating ideas. I’m starting with lamb loin chops. A favorite of mine, this meal is to easy to prepare and requires basic ingredients.
Next week, my quick chicken curry followed by my bison burger on lettuce. Vegans and vegetarians I will get you next time (you can easier leave the chicken out of the curry).
Lamb Loin Recipe
Lamb loin chops are so easy. You literally pull them out of the fridge 15 minutes before you want to cook them, rinse them, season them, let them warm to room temperature and cook them for 8 to 10 minutes.
2 teaspoons olive oil
6-8 lamb loin chops
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Onion & garlic powder
1/8 cup dry red wine
2 tablespoons balsamic vinegar
Season with oil oil, balsamic vinegar, red wine and dry ingredients. Let marinate while you prepare the salad and quinoa. After 15minutes, heat olive oil in a cast iron pan over medium heat. Sprinkle lamb loin chops with salt, pepper, onion powder, garlic powder and cumin. Add lamb to pan, and cook 4 minutes or until browned. Turn over and cook 4 minutes or until desired degree of doneness. Remove lamb from pan. Serve with warm quinoa and a kale or spinach salad.
Salads can be served with a simple balsamic vinegar and olive oil dressing (add salt and pepper to taste). Follow cooking instructions on quinoa package, I like to add cumin, pepper, and olive oil to the pot before bringing to a boil.