Weeknight Dinner- Lamb Chops/ Mustard Greens/ Brussel Sprouts

Crispy Sprouts... Blurry picture courtesy of fogged up Iphone lens

I’ve decided that once in a while, I’m going to post about what I made for dinner. Usually these meals take less than an hour to prepare and are made after a long day at work. I guess the goal is to show how easy it is to cook a good meal in little time… or to make you jealous of my mad cooking skillz, yo.

I decided that I wanted things to be a bit spicy. Mrs. Notafoodie is a fan of the burn. I marinated 5 baby lamb chops in olive oil, cumin, cayenne pepper, onion salt, kosher salt and pepper. I just did a quick pan sear for 2 minutes on each side and then finished off in the oven for 3 minutes.

To counteract the burn, I made a yogurt sauce with greek yogurt, a whole lotta mint leaves, paprika, cayenne pepper, lemon juice,  salt and pepper

I had never made mustard greens before. We got them last week from our CSA, so the Mrs. looked up a recipe on the interwebs. Apparently they need to be boiled for a few minutes to make them edible.  After 4-5 minutes in the hot water, I drained them and sautéed ’em up with lots of garlic, oil, and salt and pepper. Yum. They have a nice natural kick to them.

One of my favorite veggies are roasted, almost burned, brussel sprouts. The outside gets nice and crispy and the inside stays tender. I’ve done this with bacon (of course), lardo, and other fats, but last night I just went with olive oil. I halved the sprouts an tossed with the oil, whole garlic cloves (nothing beats roasted garlic), salt and pepper, and some crushed red pepper. Roasted in a 400 degree oven until crispy on the outside (about 30 min)


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