John’s home from a ski trip and we’re so glad! We really missed him, we love having John home. I made broiled lamb loin chops smeared with mustard, tarragon, and olive oil, potatoes crushed with herbs and Hope Creamery butter (inspired by a potato recipe Marge was telling me about; recipes posted in comments below), and crispy roasted asparagus. Little Champagne, little chocolate. All good. Perfect Sunday/Academy Awards dinner. Nighty ‘night.
Grilled (or Broiled) Loin Lamb Chops with Mustard and Tarragon
Loin lamb chops are meatier and less expensive than rib chops, but this works with rib chops too.
2 Tbsp. Dijon mustard
1 large clove garlic, minced
1 tsp. dried tarragon
1 Tbsp. olive oil
freshly ground black pepper
4 loin lamb chops (usually about 1-inch thick)
In a small bowl, whisk together mustard, garlic, tarragon and olive oil. Spread mixture all over each lamb chop. Sprinkle each side generously with salt and pepper. Cook on a preheated grill, about 4 minutes per side for medium, or broil in a preheated oven (in my oven, the second-from-the-top rack), about 4 minutes per side for medium (pink). Assuming the chops are around 1-inch thick. Cooking times will vary widely, so adjust accordingly based on thickness, cooking technique, and go ahead and test for doneness by pulling a chop off the heat and giving it a check.
Crushed Potatoes with Herbs and Butter
1 lb. potatoes (peeled russets, cut into chunks; or new potatoes, halved)
4 Tbsp. butter
4 Tbsp. chopped herbs (basil, arugula, oregano and/or chervil)
salt and pepper to taste
Cook potatoes in boiling water until tender. Drain. Add butter and herbs, crush coarsely with a fork or potato masher. Add salt and pepper to taste.