Dinner & Roses To-Go: Summer-Bries Pasta

brie pasta dinner vegetarian basil recipe

Brie Pasta Plated and Ready

On Monday nights for a series of 16 weeks twice a year, I engage in a very sophisticated evening with a select group of friends in the City. It’s a weekly meeting of the minds and

dinner pasta vegetarian roses brie cheese sauce

So much hope on one tray

exchanging of incredibly insightful and valuable information. An opportunity to explore human behavior on an intimate level. To live – just for a moment – inside the lives (and hot tubs) of beautiful women and six-pack ab-ed men on their journey, their quest for love …..For the purpose of simplifying, let’s call it ‘Book Club’ – but know that it is oh, so much more. I mean, there are roses involved.

The west 86-ers (friends who live there) generally host and always provide an incredible meal to feed our minds and souls as we solve the world’s problems and follow the young hopefuls through the ups and downs of budding romance. Once in a blue moon, I offer to bring dinner, I mean, I’m the food blogger, right, this should be my job. Yet, on these occasions, I often find myself at a loss for what to bring. I don’t want to default to the go-to easily portable casserole family – this is a fancy evening after all – there’s generally evening gowns and a champagne toast. There are always tears. I brought my chicken milanese on one occasion and it was well-received, a good complement to this intellectually stimulating evening. So, when I offered to bring dinner for what was certain to be the most dramatic series finale ever, the pressure was on.

It would have to be a rose-worthy feast. One that could not only comfort us through the disappointment of a potentially heartbreaking end to the journey but could also support an exuberant celebration should the evening end in true love. There were other factors to consider as well – it had to be easily portable, not require too much ‘cooking’ as in tiny NYC apartments any heat thrown from the kitchen is too powerful for even the strongest of A/C units during a heat wave. It couldn’t be too salty (I tried to kill this group once before with an exceedingly salty, like dead sea salty, pulled pork dinner – that was a Des-Aster).

So, I borrowed a page from me mum’s culinary delights and made a Summer-Bries Pasta.

Tiny Kitchen Tips:

  1. basil brie pasta dinner vegetarian recipe

    Basil Bunch

    Fairway NYC has the best deal on Basil in town…but, you have to buy a giant bunch of it – so, plan to use some for a freezable pesto sauce or other basil-easy delights

  2. This recipe is too much…you can easily cut in half if your ‘Book Club’ isn’t that many people

Summer-Bries Pasta (serves like 85 people…or 6)

Ingredients:

  • 2 Cloves Garlic  you can go to three cloves, you can do 2 cloves garlic and 1/2 a shallot – it’s your call
  • 1 1/2 Cup Basil Leaves
  • 1 Pound French Brie
  • 1 Cup Extra-Virgin Olive Oil
  • 1 Container of Compari Tomatoes
  • Salt & Pepper
  • 1 – 1 1/2 lbs of Linguini or Boccacini or any other ‘ini’ pasta

Always Mise En Place – it’s just fun and makes you feel chef-like:

brie pasta dinner recipe

Mise En Place

1.  Cut the tomatoes – the entire box – into bite-sized pieces – like little cube-y-ish – and put into a large mixing bowl

dinner pasta summer brie campari tomatoes

Campari tomatoes – selected bc they are sweet and delicious

2. Mince the cloves of garlic and toss on top of the tomatoes in the bowl

dinner pasta  brie tomatoes garlic summer

No mincer? No worries, just chop super small – I used my microplane, just be careful!

3. Chiffonade the basil leaves and…uh huh…toss on top of the garlic and tomatoes

dinner pasta vegetarian cheese basil

Beautifully Chiffonade-d Basil-y Goodness

4. Remove the rinds from the brie and then tear into smallish pieces – like smaller than an ice cube and bigger than a marble…Throw the pieces of brie into the basil-y, garlic-y, tomato-y mix

brie pasta summer dinner vegetarian

Triple Cream Brie – two is too few, four is too many

5. Pour the Extra-Virgin Olive Oil over the brie, basil, tomato, garlic mix and toss gently to combine

dinner vegetarian pasta summer easy cooking

Mixed….And, now let it just sit

6. Add salt and pepper, cover and let the mixture sit out on your tiny kitchen counter for the day…at least 2 hours, but the flavors meld and intensify the longer it sits…I left it for no fewer than 5 hours…

NOTE: It will look runny and odd…do not fear — I already did that for you – no, there’s not too much olive oil or too many watery tomatoes…relax. It’s all good.

7. Boil the pasta about 1-2 minutes shy of the recommended cooking time, drain and immediately toss with the tomato-y, basil-y, garlic-y, brie-y mix

The brie will melt into an incredible cream sauce……yum.

8. Garnish with a few more basil leaves/pieces and serve warm

Book Club is more about getting together with friends than it is about watching the Des-bacle. Next time you want to bring dinner to a crew, just remember –  The journey to find love isn’t always easy, but this portable pasta dish truly is a bries.

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I’m Keeping the Table: Two Meat Lasagna

dinner party table setting lasagna 365 brand

Dinner Table Set and Ready. And yes, that’s my recycling in the background.

When I first moved to NYC, people had dinner parties. Sure, we were young and couldn’t really cook so the food fare was far from fabulous. Sometimes it was even sorta gross. But, we had dinner parties anyway. It was a big deal…acting all grown up and stuff.

I love a good dinner party…but, no one seems to have them any more. Much more a rarity than the norm. Maybe it’s because our apartments are small and a lot of us just don’t have the space for a sit down dinner.

It’s true…space is at a premium in NYC and sometimes difficult decisions must be made when choosing how best to maximize the limited space. I mean, when I moved from my house to this apartment…I gave away, yes gave away, about 2/3 of my kitchen stuff…When confronted with the choice between giving up some of my shoes or storing a second Le Creuset 6 qt pot…You know what won out.

Everyone told me my dining room table would be too big for this apartment. It’s true. The table is enormous. Even without the extensions that live in a lovely climate controlled storage space in CT, I can easily seat 8.

blizzard 2013 on tv

Nemo!

So, because I cook AND I have a proper dining table in the ‘dining area’ of my apartment, I host dinner parties. And, there’s no better excuse for a dinner party than a good old fashioned snowstorm.

Last night the posse rallied chez moi to ride out Nemo – the Blizzard of 2013. For storms, I tend to make comfort food. Good, crowd pleasing, stick to your ribs, comfort food. And, last night was no exception.

Lasagna (Serves 8)

Small apartment tip: If at all possible, have a dining area in your tiny space.

Ingredients:

  • 1 box Barilla brand no-cook lasagna sheets – you only need 1 box, but get two as you’re bound to break at least one of the sheets. Trust me.
  • 1 – 1.25lbs of ground beef – I used 93/7 because it was on sale at Whole Foods
  • 2 sweet Italian pork sausages…OK, they didn’t have any yesterday, so I bought some awesome Pork Broccoli Rabe sausages
  • Whole Foods 365 brand ricotta cheese

    365 Brand

    1 1/2 Cups of whole milk ricotta cheese…normally I am a Poly-O loyalist…but, WF has its own brand and I was trying to avoid a 2 grocery store day.

  • 1/2 Cup of grated Parmesan Cheese
  • 3 24oz jars of Sauce…I use a combination of 2 parts marinara sauce + 1 part vodka sauce. Note the 365 Organic Marinara sauce is a 25oz jar…that was AOK. And, you don’t really need all three jars…but you need more than 1 jar of the marinara. And extra sauce for leftovers is good.
  • 1 1/2 cups of shredded or grated good mozzarella cheese
  • McCormick’s or similar Italian Seasoning
  • Olive Oil

Preheat Oven to 375 degrees

1. In a large saute pan (mine is a 3 qt non-stick All-Clad one) heat about 2 TBSP of olive oil over medium heat

2. Remove the sausage from casing and break into pieces and drop into the heated olive oil

browning sausage lasagna recipe dinner

Brown don’t burn the sausage

3. Cook the sausage completely….Then remove from the saute pan and set aside

4. Add the ground beef to the pan and brown

browning beef for lasagna 365 brand

Use a wooden spoon to break up the beef

5. Drain the excess oil from the pan and then re-add the browned sausage to the browned beef

beef and sausage lasagna recipe

Because 2 meats are better than 1

6. Sprinkle about 1 TBSP of Italian Seasoning over the meat/sausage. If you don’t have Italian spice (horrors!) just use a combination of dried oregano, thyme, rosemary, sage, basil. Whatever feels Italian-y.

7. Pour in 1 complete jar of marinara sauce and about 1/2 C of the vodka sauce over the meat

365 sauce lasagna beef pork recipe

Dump in and Stir to Combine

8. Stir to combine and then simmer on low for 5 minutes

9. In a small sauce pan, heat 2 cups of marinara sauce over low heat

10. In a bowl, combine the ricotta cheese with the parmesan

2 meat lasagna recipe 365 brand

365 brand ricotta and freshly grated parm

11. Layer up the Lasagna:

  • Coat the bottom of the lasagna pan with a layer of the marinara sauce heating in the small sauce pan 
  • barilla no cook lasagna sheets

    No Fuss

    Using a small spatula, spread the ricotta cheese-parm mixture on one side of 4 Barilla no cook lasagna sheets…Some cooks will tell you to soak the no cook sheets in warm water before using them, but you really don’t need to. So, don’t.

  • Place the cheesed lasagna sheets cheese side up onto the sauce layer
  • 365 brand ricotta lasagna beef

    365 Ricotta Schmear on Lasagna Sheets

  • Sprinkle about 1/4 Cup of mozzarella over the ricotta/parm lasagna sheets
  • Cover the cheese with 1/3 of the meaty sausage-y sauce
  • beef and sausage lasagna laying

    Cover with 1/3 of the Meaty Goodness

  • Repeat 2 more times
  • Cover the final meat layer with a layer of the no cook lasagna sheets
  • Using the remaining non-meat sauce, cover the entire lasagna – be generous. It’s the sauce that will heat and steam to cook the no-cook lasagna sheets.
  • Sprinkle the remaining mozzarella cheese and about 2 TBSP of grated parm over the  lasagna

11. Cover the lasagna with tin foil and put into the oven for :45mins

12. Remove the tin foil and bake an additional :05 – :10 mins

13. Remove from the oven and let stand for :15mins. This is important….It will make the lasagna easier to cut into free standing servings

beef and pork sausage lasagna recipe

Let stand for :15mins before serving

Eat.

My table is too big for the apartment. I know that, I do. But, as long as people will still come to dinner, I’m keeping it. I might even go out and get two more chairs.

When Fabulous People Are Coming to Dinner: Ina’s Beef Short Ribs

scott's short ribs ina garten

Fall Off the Bone Tender Goodness

I’m about to be butchered by Ina Garten lovers everywhere. So I’ll just start by saying, I love to cook her recipes and I even watch her show(s).

She makes her own chicken stock and never fails to mention it when including it in any recipe: “2 cups of home made chicken stock. It’s really the best.”

She grinds her own spices.

She uses only “really good olive oil”.

She grows her own herbs. “This is rosemary right from my garden.”

She’s a master of the kitchen and all things kitchen related.

That said….She’s a bit of a name dropper.

Each time I tune in she’s about to host a luncheon/dinner/beach party for every fabulous gay person east of Nassau County. I honestly think I recently I heard her say: “Truman Capote and Liberace are coming for lunch, so I’m making cornish game hens and apple turnovers.”

Or maybe it was more like: “Andy Warhol agreed to paint my hallway so I’m making him salmon with lentils!”

Ina garten short ribs jeffrey

Ah…Jeffrey

 And, then there’s Jeffrey. Jeffrey (for the non-Ina aficionado) is Ina’s husband. They’ve been married for like a gazillion years. Jeffrey works and lives in Manhattan Mon – Fri – venturing out to Ina’s Hampton’s home only on weekends. And, when he arrives, Ina kills the fatted calf – or in her case – chicken.

Friday shows always start something like: “It’s Friday and Jeffrey’s coming home from the City tonight so I’m making his favorite chicken. My perfect roasted whole chicken in fact.”

Ina gives the impression that Jeffrey is unable to do anything by himself – except live in NYC. So, Ina gets busy in the kitchen making all of Jeffrey’s favorite meals whenever she has to leave town. And, seriously, sometimes she’s planning to be gone for a just a few hours. “I’ve been invited to go skating with Brian Boitano tonight, so I’m making Jeffrey’s favorite cappuccino ice cream for him while I’m away.”

OK. I feel better. So, back to the fact that I love her recipes (‘How Easy Is that?”), I’ve made her Scott’s Short Ribs a half dozen times and they are easy and delicious.

Ina Garten’s Scott’s Short Ribs (Serves 8 – hers serves 6, but I was having 8 to dinner)

Important to note:

  1. The entire process of making this meal, including chopping…takes about 4 hours
  2. In a small apartment like mine…If you can close your bedroom and bathroom doors while the meat is in the oven…do it. The beefy winey aroma is lovely on the evening it’s made…Not so much the next day on your linens or towels
  3. There’s a bit of chopping…so, make Anne Burrell proud and mise en place if you can
ina garten short ribs mise en place

Pretty Mise En Place

Ingredients:

  • fennel whole foods vegetables

    This is Fennel I’m sure of it

    8 Beef Short Ribs, trimmed as best you can of the fat. Ina’s butcher does it for her…but that might not be what happens to you….or, me.

  • 1/4 Cup Good Olive Oil – whatever you do, do NOT use shitty olive oil! That would really piss Ina off!
  • 2 Medium Sized Onions Chopped
  • 4 Cups Large-Diced Celery – Ina says that’s 6 stalks, but only if the stalks are from her magical giant celery growing garden….It’s more like 10 stalks of celery
  • 2 Carrots peeled and large diced
  • 1 Small Fennel – fronds, stems and core removed and large diced
  • beef broth Whole Foods

    WF Owner is a Vegan, But this is good beef broth

    1 Leek, cleaned large diced, white part only – (to clean it best…chop and submerge pieces in ice water then fish out with a spider…the dirt/grit will fall to the bottom of the bowl)

  • 3 Garlic Cloves, finely chopped
  • 1 750ml bottle of Burgundy or Pinot Noir or other dry red wine – plus 14 bottles for your thirsty friends who are coming to dinner
  • Fresh Rosemary – from your garden…Or, Whole Foods or other
  • Fresh Thyme Sprigs
  • 6 Cups of Beef Stock or Broth – I use the 365 Brand at Whole Foods and 6 Cups is a box and a half
  • 1 TBSP Brown Sugar
  • Salt and Pepper – Ina prefers Kosher Salt, of course

Preheat the oven to 400 degrees

1. Place the short ribs on a sheet pan and sprinkle generously with salt and pepper

short ribs whole foods

Try to get the same size short ribs…

2. Put the ribs in the oven and roast undisturbed for :15 minutes (go to step 4) – remove from oven and set aside

3. Reduce heat to 300 degrees

4. While the ribs are roasting, heat the olive oil in a large dutch oven (I use my pretty blue Le Creuset, of course) over medium low heat

blue le creuset short ribs williams-sonoma

Pretty Blue Le Creuset

5. Add the onion, celery, carrots, fennel and leek and cook for about :20 minutes stirring occasionally

le creuset short ribs ina garten jeffrey

Vegetable Softening Nicely

6. After :20, add the garlic and cook for another :02 minutes – or until you can smell the garlic goodness

7. Pour the wine over the veggies and bring to a boil

ina garten short ribs add wine

I heart cooking with wine

8. Continue to cook over high heat until the liquid is reduced by about 1/2

9. Add a TBSP of salt and 1 TSP of pepper

10. Make a bundle of several sprigs of rosemary and several sprigs of thyme and throw them in the pot

Herb Bundle

Herb Bundle of rosemary and thyme

11. Nestle the ribs into the winey vegetables and pour the beef broth over them – the ribs should be totally submerged

ina garten short ribs scott's

The beef ribs all nestled

ina garten short ribs 365 brand stock broth

And totally covered with broth

12. Throw in the brown sugar

13. Bring to a simmer over high heat….Once simmering, put the lid on the dutch oven and carefully put it into the oven for 2 hours. The meat will be very tender.

14. After 2 hours, remove the pot from the oven and the ribs from the pot. Set ribs aside keeping them warm if possible

scott's short ribs ina garten

Fall Off the Bone Tender Goodness

15. Discard the herbs and skim off the excess fat

16. Over medium, cook the vegetables and sauce for :20 minutes until reduced slightly

ina garten short ribs recipe

Ribs  and herb bundle removed- sauce a-simmer

17. Plate the ribs and pour some of the sauce and veggies over them

18. Plate the veggies separately

ina garten short ribs recipe veggies

Drunken veggies plated

19. Serve

20. Ask yourself: How easy is that?

This is a great meal for groups because it’s delicious and impressive. And also because all of the work will be done hours before your guests arrive.

But don’t even think of making the short ribs for Jeffrey and Ina on a friday. They’re having chicken with Jodie Foster and Neil Patrick Harris.

Appropriately Sized and Served on the Side: Lil’ Savory Cheddar Dill Scones

ina garten cheddar dill scones

Savory Smaller Cheddar Dill Scones

One of the things that drives me most crazy is the size of portions at restaurants. And, I’m not just talking about at The Cheesecake Factory. I’m not averse to the giant drinks at the bar there – but, that’s a different story.

The other night I was out to dinner at one of my fave Mexican restaurants in the West Village. I ordered the Baja (read ‘fried’) fish tacos. In a totally wrong way in my head, ordering the fish tacos vs the chicken chimichangas, would be ‘better’ for me. I realize that’s wrong.

mole fish taco

Giant Portion

When the tacos arrived, the plate – probably 10 inches in diameter – was completely covered. It was literally a portion that could serve a family of four if Melissa D’Arabian had anything to say about it. Seriously, there were no fewer than 8 big pieces of Baja fried fish smothered in tomatoes, onions, cilantro, topped with avocado slices and sitting atop 7, yes 7, soft tacos. Ridiculous. Delicious, but ridiculous.

It’s just too much. I mean, does the restaurant think that food for four should be served to just one? And, are they promoting eating that much just by serving it? Does the restaurant have a responsibility for controlling the portions they serve? I think so. And….Don’t get me started on giant sodas, because, sorry, I agree with the mayor here.

In a city where space is at a premium – and our kitchens are tiny – the giant restaurant portions amaze me.

sur la table nyc

It’s like crack for a cook

My niece and nephew sent me a gift certificate to Sur La Table for Christmas. Whenever I shop for kitchen stuff, I have to take into account my tiny kitchen. I have to make choices – I want, but don’t need, another 6qt Le Creuset pot, another All-Clad grill pan, 7 more spatulas, the pasta attachment to my KitchenAid mixer, more wine glasses etc etc etc, ….And, I sort of do want a Scone cutter….But, where would I put any of these things?

Bottom line, is there isn’t room. And, a scone cutter, cuts out big scones. As the boss of my test kitchen, I have a responsibility to serve reasonably sized portions. So instead of a scone cutter, I bought a set of biscuit cutters. Better choice for a few reasons:

  1. They nest like Russian Dolls – one inside the other
  2. You get 5 sizes, not just one – more versatile
  3. They’re a lot smaller than a single scone cutter – controlling your portions and saving you space
  4. They come with a ring that connects them to one another – don’t throw out the ring as it will help you keep them organized in your tiny kitchen

I’m a savory, not a sweet eater. I heart savory scones – rarely a breakfast entree like their sugary cousins, but rather a side dish, an accoutrement to the main course. So, why should we make giant ones?

Lil’ Savory Cheddar Dill Scones (makes 24 baby scones)

Ingredients

  • scones recipe ina garten

    Scone Mise En Place

    2 Cups + 1TBSP Gold Medal all purpose flour

  • 1 TBSP baking powder
  • 1 TSP Salt
  • 1 1/2 sticks (12 TBSP) unsalted COLD butter, diced – dice the butter, then put it in the freezer for :10mins
  • 2 large eggs + 1 egg for egg wash
  • 1/2 Cup heavy cream chilled – measure out the cream and then put it back in the fridge until you’re ready to add it
  • 1/4lb extra-sharp Irish Cheddar cheese – small dice
  • 1/2 Cup minced fresh Dill

Preheat the oven to 400 degrees

1. In the bowl of a KitchenAid mixer, combine 2 Cups of flour, the baking powder and salt

kitchenAid mixer scones

Use the Paddle Attachment – and just mix :05

2. Add the cold butter dices and mix on low until the butter is in pea sized pieces

3. In a separate bowl (or, I used a water glass, whatever works) mix together the eggs and heavy cream

4. Add the creamy-egg mix to the buttery flour mix and combine until just blended and a dough forms

cheddar dill scones

Don’t Over Mix!

5. In a separate bowl, toss the dill and cheddar dices with 1 TBSP of flour just to coat

cheddar dill scones

Tossed with Flour

6. Add the coated cheddar and dill to the dough and mix to combine

cheddar dill scones recipe

Mix for just :05 seconds

7. Put the dough on a well-floured surface and knead for about a minute to get all of the cheddar dices and dill-iness well incorporated

8. Roll out the dough to about 1/4-1/2 inch thick – if you were making a traditional scone, you might want them thicker…but again, too much food!

cheddar dill scones

Don’t roll too thin…

9. Using the two inch biscuit cutter I just got from Sur La Table – cut into circles

sur la table biscuit cutters

Space Saving Nesting Biscuit Cutters

10. Place the savory scone circles onto a rimmed baking sheet lined with Reynold’s Wrap Pan Lining Paper and brush them with egg wash (1 egg whisked with 1 TBSP water)

cheddar dill scones

Oven Ready Lil’ Scones

11. Into the oven for :16-:18 mins if you used the 2 inch biscuit cutter, :20 – :25 mins if you used a traditional scone cutter. Just watch the scones – when the outside is browned and crusty and the inside is fully baked, they’re done

scones ina garten recipe

Lil’ Cheddar Dill Scones

These scones are good. Like really good. And, my tiny apartment still smells a little like butter from the baking process. They are in no way low-cal….But, rather a more responsible way to give my guests a little savory delicious indulgence appropriately sized and served on the side.

Rack up Lamb…Not Debt

whole foods lamb chops

Lovely Lamb Chops

I may have mentioned this…but, I’m half Italian. That means a lot of things. And, it also means that I didn’t have a credit card until I was 25. See, the Italians like to have cash; ‘Cash is king’, my dad would say. Once I got stuck for 7 hours at LaGuardia with only $4 (pre-ATM cards) – no proud Italian would ever make this mistake. I learned the hard way that it’s always good to have some cash around.

So, when the credit card companies bombarded all of us in college with invitations to join their elite debt-amassing clubs – I simply wasn’t allowed. OK, sounds odd. Here I am 19 years old and I’m … ‘not allowed’ to have a credit card. Well, yeah. See, parents had to co-sign for the cards and mine refused.

Good thing too.

Very early on, a few of my best friends learned the hazard of credit card debt…Actually, a bunch did. Some had racked up bills by charging things like spring break in Mazatlan or Jamaica or South Padre Island. Others spent their credit fortune on cases and cases of really gross, cheap beer and wine coolers. And, the cards had interest rates of like 25%. I don’t claim to be a math scholar, but you don’t have to be one to realize that the debt grew really quickly for my minimum-only paying pals.

Others waited until after we graduated from college to use credit cards to live well beyond their means.

lucy i love desi arnez

‘Luuuuuuuu-cy!’

One friend who had really over done it…ended up having to declare bankruptcy. Like before declaring bankruptcy was all the rage. Sure, he tried to avoid this.

He had always been inspired by Lucille Ball (chronic over-spender / negotiator), who in one episode wrote on the back of a check she was cashing at the bank: ‘Be a lamb, please don’t process this check until Thursday’. He, like Lucy, tried to negotiate with his creditors…but, alas, to no avail. And, at 24, he had declared bankruptcy. No one would just…be a lamb.

Years later…he’s all fancy, has a big business – But, he had to overcome the bankruptcy to get there. Now instead of asking creditors to ‘be a lamb’ he’s dining on rack of lamb.

Herb Crusted Rack of Lamb  (Serves 8)

Ingredients:

  • 3 8-rib lamb chops – we got ours at Whole Foods and the nice butcher guy trimmed them up for us
  • 1 tsp vegetable oil
  • 3-4 garlic cloves minced
  • 1/3 cup fresh leaf parsley chopped
  • 1 1/2 tbsp fresh thyme – finely chopped
  • 1 tbsp rosemary – finely chopped
  • 1/4 cup Progresso italian style bread crumbs
  • Extra Virgin olive oil
  • salt / pepper

Preheat the oven to 350 degrees

1. Heat the vegetable oil in a heavy skillet over high heat.

2. Pat the lamb dry and season generously on all sides with salt and pepper

lamb chops epicurious

Should probably trimmed a little more of the fat..

3. Add the ribs to the hot oil and brown on all sides – about 5 mins per side – meaty sides only

lamb chops whole foods

Searing in the juices and flavor

4. Transfer the ribs to a broiler pan

5. Make the herb coating by mixing together:

  • lamb chops

    Yummy Herb Coating

    Minced garlic

  • Chopped thyme
  • Chopped rosemary
  • 2/3 tsp of salt
  • 2/3 tsp freshly ground pepper
  • Progresso Bread Crumbs
  • 2 tbsp olive oil

6. Coat the meaty parts of the seared lamb with the mixture – you may need to gently press the mixture into the lamb chops

herb crusted lamb chops

Herb Crusted and Oven-Ready

7. Roast uncovered for :15 minutes

8. Cover with tin foil and cook an additional :10 minutes, or until a thermometer reads 120 degrees

9. Remove from the oven and let the meat rest – the internal temperature should rise from 120 to 130 degrees

NOTE: The thermometer may not be your best friend here: The ribs were extremely rare even though they registered at 130 degrees….So, I had to cut the chops and broil them about :02 mins on each side until they were safely cooked through…

10. Serve – I served with bleu cheese mashed potatoes (YUM!) and roasted balsamic Brussels sprouts

whole foods lamb chops

Served with bleu cheese mash and roasted sprouts

As a credit-card free half-Italian college student, I was lucky: When I got my first card at 25, my friends were still paying off bills for beers and, sadly, wine coolers long since consumed. Credit card companies, bank tellers, utilities people probably aren’t gonna just ‘be a lamb’ – so better to rack up lamb, instead of debt.