View Full Version : Lamb chops, butternut soup, and sauted spinach with currants

23rd August 08, 11:18 PM
After last nights tasty pork chops I decided it was mary's little lambs time tonight. What can I say, I'm a judo guy. Same idea, very different flavor.

Lamb Chops

Make a dry rub of 2 tsp ground cumin, 1 tsp ground corianer, 1 tsp salt
Apply rub to lamb chops. 1 per person. (I used leg chops tonight, but I usually use rib chops.)
Let rest in the fridge.
Pan fry over high heat on each side for 2 minutes, then turn the heat down to medium and cook for an additional 4 minutes.

Butternut squash soup

Split, seed, and roast 1 large butternut squash in the oven at 400 degree for 40 minutes.

Chop 1 large onion, saute until tender and slightly caramelized

Put both in a large pot with

1 quart of chicken stock
1/2 cup half and half
3 tbsp of butter
1/2 tsp of Cayenne
1 tsp Tumeric
1 tsp Cumin
1/2 tsp Nutmeg

blend till smooth with a stick blender, or if you don't haveone, use a regular blender in batches.

Simmer over low-medium heat for 1 hour

Salt and pepper to taste

Sauteed spinach.

Thoroughly wash 1 bunch of fresh spinach.
Saute 4 small cloves of garlic whole in olive oil until lightly brown.
Add spinach to pan and cook until wilted.
Add a pinch of course grind salt and a couple of tablespoons of currants and cook over low heat until the liquid cooks away.