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Wednesday, January 30, 2013

Lamb Chops with Gyro Marinade

This recipe was inspired by my daughter who loves gyros. Gyros are a combination of ground meats, beef and lamb usually, with some nice herbs mixed in. I think the secret ingredients are lemon and a generous amount of garlic. I found a recipe in The New Look of American Lamb from the American Lamb Council (thanks Kasja!) for lamb gyros and ran with that. They turned out mighty tasty!

Lamb Chops with Gyro Marinade
(serves 4)

3 cloves garlic, minced or pressed
3 Tablespoons extra-virgin olive oil
1 ½ teaspoons dried lemon peel or the zest of 1 fresh lemon
¾ teaspoon dried basil
¾ teaspoon dried marjoram
1 ½ teaspoon dried rosemary
2 Tablespoons chopped fresh parsley
8 lamb rib chops or 4 lamb shoulder chops
salt and black pepper

Mix together garlic, olive oil, and lemon zest in a non-reactive pan that will hold all the lamb chops in one layer. Crumble up the dried herbs in your palm and add to the garlic mixture. Add the parsley and mix to combine. Put the chops in the dish and rub the herb mixture all over the lamb. Cover and refrigerate for up to 8 hours.

Season lamb chops with salt and black pepper. Broil or grill to desired doneness. We like our lamb medium-rare but you do what you got to do to keep your diners happy.

Tuesday, January 22, 2013

Yet another pretty Dessert photo

Happy Birthday to Jenny! You can read Jenny's poems by following the link on my blog page(Le Poeme). I made this cake for her birthday dinner. It's another Maida Heatter beauty. It's called the Montana Mountain Cake. Because it's about as tall as a Montana mountain (the nice icing peaks don't hurt either). And, I didn't even bake the layers in 8" cake pans, as she says you can. It would have been ridiculous!

It's three tall layers of delicious mild chocolate cake with loads of coffee-caramel 7-minute icing. Very impressive - when you walk in the door, the guests all go "Oooh!" and "Aaahhh!" Even more ooohs and aaahhhs when they taste it.

People ask me if I like baking desserts best. Certainly, the adulation is lovely. I really love cooking, with baking another part of cooking. I don't really understand people who say they can't bake, especially great chefs/cooks. If you meet me, don't tell me you can't bake. You might not be able to bake this cake as your first (or even 10th) foray into baking, but you can bake. Takes a bit more attention to detail, but if you can follow a recipe, you can bake.