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 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Winter II: Week 13, Day 2

Baked Lamb Chops with Persillade
Potato Crisps
Chickpea Purée

Cooking time: 50 easy minutes for menu          Cooking schedule: see below for instructions

        The chickpeas call for Truffle Oil, and if you happen to have some, it's wonderful!  But, it's just meant as a garnish so a good olive oil or walnut oil will work as well. Both Lamb and Potatoes are baked making this an easy dinner. You could substitute pork chops for the lamb, but will need to double the baking time (and then make a slit to check if done).

Baked Lamb Chops with Persillade

Total time: 20 minutes
     Persillade is what goes into Escargot Bourguignon to make it so delicious.  It goes into a lot of other dishes in France as well. Baking lets the persillade stay on the chops rather than in the pan.

Baked Lamb Chops with Persillade Ingredients:

 Instructions:

Baked Potato Chips

Total time: 50 minutes
   Just a light coating of olive oil keeps these potatoes on the healthy side.  They are a lovely golden brown and crunchy.  Sprinkle with a bit of sea salt for the perfect finish.

Baked Potato Chips Ingredients:

 Instructions:

Chickpea Purée with Truffle Oil

Total time: 35 minutes
   A simple, savory dish; this also makes enough for 4.  I chop the other 'half' of the tomatoes and stir them into the leftover chickpeas when I reheat.  You could also use the leftovers as a dip for tortilla chips.

Chickpea Purée with Truffle Oil Ingredients:

 Instructions:

Cooking Schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
wide bowl, medium nonstick skillet, blender,
2 baking sheets, 1 rack

Turn oven on 400F (200C), arrange 2 shelves
Put oil on plate
Slice potatoes, dip in oil, lay on baking sheet, bake
Make persillade
Press Persillade into chops, put on rack, set aside
Open drain, rinse chickpeas
Open, divide tomatoes

Put chickpeas, tomatoes, oil in blender, purée
Heat oil in skillet, spread chickpeas, cook
     Pause while stuff cooks
Stir chickpeas
Remove potatoes, turn oven to 450F (225)
Bake chops
Turn potatoes, return to oven
Stir chickpeas
    Pause again
Remove chops when done
Remove potatoes
Finish chickpeas and serve

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