Friday Night Dinner
I am making this lamb chop recipe tomorrow night for dinner with C, because I haven't seen him in so long (a week) and because I haven't made dinner for him in a very long time. (Maybe a couple months. Maybe more...)
Either way, it's to the point where he doesn't recall the last time I've made him dinner; I've done so TWICE -- one time in June when my family was away...and one time in July or August...and Alex helped me. He only remembers the one time Alex helped me, for some reason. And, according to him, it doesn't "count" because Alex was assisting me!
Lamb Chops with Cauliflower & Raisins
1 tablespoon olive oil
8 small lamb loin chops (about 1 inch thick)
Kosher salt and black pepper
1 head cauliflower, cored and cut into small florets
1/2 cup golden raisins
2 scallions, chopped
1 tablespoon capers, roughly chopped
Heat the oil in a large skillet over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to individual plates.
Return the skillet to medium-high heat. Add the cauliflower and cook, tossing frequently, until golden, 1 to 2 minutes. Add the raisins and 1/2 cup water and cook, covered, until the cauliflower is just tender and the water has evaporated, 2 to 3 minutes.
Stir in the scallions and capers. Serve with the lamb.
I'm making this with a side of salad made of a spring mix, plus an English cucumber, some Gorgonzola, balsamic vinaigrette, and candied pecans. I think he'll like it. Actually, the conversation about dinner was more like this:
Me: I'm making dinner on Friday night.
C: Oh yeah?
Me: Yes.
C: Is it going to be boxed macaroni and cheese?
Me: No!!! But even if it was, you'd have to say it was best goddamn mac and cheese you've ever tasted, period.
C: ...Yeah.
Anyway, I have a great bottle of Syrah we're pairing the lamb with that I got a couple months ago, and I bought tealights tonight at Target...and nobody's going to be home! So it should make for a nice quiet evening.
Either way, it's to the point where he doesn't recall the last time I've made him dinner; I've done so TWICE -- one time in June when my family was away...and one time in July or August...and Alex helped me. He only remembers the one time Alex helped me, for some reason. And, according to him, it doesn't "count" because Alex was assisting me!
Lamb Chops with Cauliflower & Raisins
1 tablespoon olive oil
8 small lamb loin chops (about 1 inch thick)
Kosher salt and black pepper
1 head cauliflower, cored and cut into small florets
1/2 cup golden raisins
2 scallions, chopped
1 tablespoon capers, roughly chopped
Heat the oil in a large skillet over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook to the desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to individual plates.
Return the skillet to medium-high heat. Add the cauliflower and cook, tossing frequently, until golden, 1 to 2 minutes. Add the raisins and 1/2 cup water and cook, covered, until the cauliflower is just tender and the water has evaporated, 2 to 3 minutes.
Stir in the scallions and capers. Serve with the lamb.
I'm making this with a side of salad made of a spring mix, plus an English cucumber, some Gorgonzola, balsamic vinaigrette, and candied pecans. I think he'll like it. Actually, the conversation about dinner was more like this:
Me: I'm making dinner on Friday night.
C: Oh yeah?
Me: Yes.
C: Is it going to be boxed macaroni and cheese?
Me: No!!! But even if it was, you'd have to say it was best goddamn mac and cheese you've ever tasted, period.
C: ...Yeah.
Anyway, I have a great bottle of Syrah we're pairing the lamb with that I got a couple months ago, and I bought tealights tonight at Target...and nobody's going to be home! So it should make for a nice quiet evening.