Of course the chef's knife skills were amazing and I learned a thing or two about how to properly dice a tomato.
After the demonstration we wandered out to the meat vendor, Alamo Cattle Co., and I ended up buying some lamb chops and a package of bacon wrapped chicken breasts stuffed with de-seeded jalapenos and cream cheese.
Let me say a thing or two about these chops. Upon first glance, you might think $12 is too much to pay for them. But au contraire. With the right seasoning, these were amazing and I'm pretty sure I am going to be dreaming about them tonight.
The recipe we used to cook these can be found here- 10-minute Rosemary Lamb Chops. It says it's for 12 chops, so my sous chef, Justin, and I just adjusted down a little bit. One of the coolest parts about it- we got to use the Rosemary from one of the bushes we have out back. We bought it to help keep the mosquitos at bay over the summer.
You can see that they are sizzling in the pan. Well I heated it up under the broiler just as the instructions said to do. And then they got 5 minutes in the oven.
They weren't medium rare, but they weren't overdone either. I definitely look forward to cooking these again.
As a side I thought a cauliflower gratin might be good. So I found this recipe for a skillet cauliflower gratin. And took a head of cauliflower from this:
Because I am trying to eat lower carb, I subbed out the regular flour for soy flour and the bread crumbs for pork rinds. As a whole this was also pretty delicious.
So for dinner we had a pretty full plate:
Justin wouldn't mind having something green on the plate next time, but I know he's gonna go to bed and dream of the lamb chops too.
Side note- this was my first attempt at cooking lamb chops ever, so this recipe is pretty fail proof. Also my first attempt at the cauliflower gratin. Obviously I would happily make both again!