Lamb Chops with Lemon and Rosemary
Roasted or Grilled Sweet Potatoes
Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
I originally made the Leek Gratin with Prosciutto, but as long as I was buying ham for the Acorn Squash, I decided to use baked ham. If you haven't put the grill away, do the lamb and sweet potatoes on the barbecue.
Gratin of Leeks with Ham
Total time: 30 minutes
Leeks belong to the onion family but are much milder. They are used a lot in French cooking and are often seen as a first course. This is a traditional presentation... updated a bit ;-)
- 3 medium leeks
- 1 cup (8oz, 240ml) chicken stock
- 1 cup (8oz, 240ml) water
- 2oz 60gr) ham
- 2oz (60gr) cheese, Gruyère would be good
- 3 tbs white wine
- 1 tbs Greek or plain yogurt
- 1/2 tsp tarragon
- Cut root end off leeks. Cut tops leaving 5 inches (12cm) of white to pale green leek. Cut leeks in half the long way and discard outer leaves. Rinse under cool running water fanning the layers a bit to get out any remaining sand.
- Heat chicken stock and water in large skillet to a simmer.
- Lay leeks in a row in the simmering broth. Cover and simmer for 10 minutes.
- Cut the ham into strips and place in 2 individual baking dishes or one larger one. You want to be able to lay the leeks neatly. I used 2 oval dishes that were 5" (12cm) long by 2 1/2" (7cm) wide.
- Uncover and remove leeks with a tongs, draining and trying to keep them together. (Reserve broth.)
- Place 3 leek 'halves' on top of ham in each baking dish.
- Divide the cheese and place on top of the leeks.
- Mix the wine, yogurt and tarragon. Spoon around the edges of the leeks.
- Bake, 400F (200C) for 12 - 15 minutes, until heated through and cheese is bubbly. Remove and serve.
Grilled Lamb Chops with Lemon and Rosemary
Total time: 35 minutes
Is there a better match than lamb and rosemary? This simple marinade, with a bit of soy sauce and garlic, imparts a lot of complex flavors to our lamb chops. Great grilled but equally good done indoors. A grill pan for your stove top is nice but a hot nonstick skillet works fine.
- 4 - 6 center-cut lamb chops - depending on size
- 2 tbs lemon juice
- 1 tbs soy sauce
- 2 tbs oil
- 1/2 tsp garlic powder
- 2 tsp rosemary
- Mix lemon juice, soy sauce, oil, garlic powder and rosemary.
- Pour over lamb chops and allow to marinate for 15 - 30 minutes.
- Remove chops and discard marinade.
- Either cook on barbecue grill or in a non-stick skillet over medium-high heat. In either case you will cook chops for 2 - 5 minutes a side depending on thickness and desired degree of doneness (I don't know if that is a word - but you get the idea). We do ours on a hot grill 2 minutes a side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more - you cannot undo... When done to your liking remove from heat and serve.
Grilled or Roasted Sweet Potatoes
Total time: 40 minutes
These get a bit crusty on the outside and incredibly soft and creamy on the inside. Yes, the skins are edible and good for you ;-))
- 2 sweet potatoes
- 1 tbs olive oil
- 1 tsp herbes de Provence
- salt and pepper
- Slice potatoes in half the long way, then in half the long way again. Then cut into chunks 1 - 1 1/2" (4cm) wide.
- Put remaining ingredients into large bowl and mix well.
- Add potatoes and stir, coating thoroughly.
- Barbecue Grill:
- Put them into an old metal pie plate or cake tin or foil barbecue container. Cook on barbecue (grill) for 30 - 35 minutes or until done... and you will need to stir them with a long-handled wooden spoon occasionally as they tend to develop 'hot spots' and can get a little crispy.
- Arrange potatoes on baking sheet with rim (I use my trusty, round pizza pan) Bake at 400F for 30 minutes. You can turn once if you like to fuss but I usually don't bother. Remove from oven and serve.
Total time: 25 minutes
In England they serve plain baked tomatoes for breakfast. We like them, stuffed, as a first course. They also make a lovely, vegetable side dish, especially now, as we move into fall.
- 2 large tomatoes, suitable for stuffing
- 1 tsp herbes de Provence
- 2 tbs grated Parmesan
- 2 tbs dried bread crumbs
- Slice the tops off of the tomatoes and scoop out the pulp and seeds leaving a hollow shell.
- In a small bowl mix herbs, cheese and bread crumbs.
- Spoon mixture into tomatoes.
- Put into a small, shallow baking pan and bake at 400F for 15 - 20 minutes, until tomatoes are hot and juicy.
- Remove and serve.
Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet with lid, baking dish(es) for leeks and
tomatoes, baking sheet or grill pan, barbecue grill
or skillet, large bowl, small bowl (used 3X), dish
Light or /turn on barbecue grill if using
Turn on oven 400F (200C), arrange 2 shelves
Heat stock and water in skillet
Wash, trim leeks
Slice leeks in half, lay in simmering stock, cover
Scrub, cut sweet potatoes
Mix herbs, oil, salt, pepper
Add sweet potatoes, stir well
Either put on barbecue or in oven
Mix marinade, pour over lamb
Cut ham, lay in baking dish(es)
Remove leeks, let drain a bit, place on ham
Lay/sprinkle cheese on leeks
Mix yogurt, wine, tarragon, spoon around leeks
Bake Leek Gratin
Mind the potatoes
Scoop center out of tomatoes, put in baking dish
Mix herbs, cheese, bread crumbs
Spoon filling into tomatoes
When Gratin is done, remove
Mind the potatoes, move off heat if done
Wait a minute