Lamb Chops and Crispy Brussel Sprouts

March 9th 2014







Lamb Chops
Ingredients:
2 racks of cleaned lamb chops, sliced into individual chops
1 TB basil paste
1 TB garlic paste
1 TB parsley paste
1/2 cup olive oil
salt and pepper


Directions:
1. Marinade the chops. Mix the olive oil, herb pastes and salt and pepper together by whisking with a fork. Brush the marinade on both sides of the chops and marinade for 1 hour or up to 6 hours.
2. Shake off excess marinade and grill over high heat 5 minutes each side. Sprinkle a little more salt, pepper, and Italian seasoning over chops right before grilling.
3. Make sure to keep them still to get great grill marks. Take them off the grill and let rest for 5 minutes, keep warm. Serve with greek yogurt sauce if desired or even bbq sauce!




Crispy Brussel Sprouts:
Ingredients:
4 cups of brussel sprouts
3 TBSP olive oil
salt and pepper
3 TBSP butter


Directions:
1. Preheat oven to 400 degrees. Trim brussel sprouts by cutting the root end off and taking the first layer off because it is often too bitter.
2. Lay the brussel sprouts out on a sheet pan in a single layer. Drizzle with olive oil.
3. Sprinkle with salt and pepper and toss.
4. Roast brussel sprouts in oven, tossing twice for about 40 minutes. They should be browned and slightly crispy when they come out.
5. Right before serving gently toss with the butter.


This meal is very divine. You should try this one with a Chianti! 


Happy Sunday night!
Julianne