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Menu Plan for Spring II: Week 13, Day 2

Grilled Lamb Chops with Dijon-Basil Butter
Patatas Bravas
Lentils Provençal

Cooking time:  45 minutes for menu      Cooking schedule: see below for instructions

        Substitute pork chops or a steak for the lamb if you prefer. This uses the rest of the Pimento Sauce.

Lamb Chops with Dijon-Basil Butter 

Total time: 20 minutes
    A bit of mustard-basil butter finishes off the lamb, melting over the top as you serve.

Lamb Chops with Dijon-Basil Butter Ingredients:

 Instructions:

Faux Patatas Bravas 

Total time: 35 minutes
   These are not as hot as the 'real' ones in Spain.  If you would like more heat add red pepper flakes or a few drops of bottled hot sauce.  The translation is 'Fierce Potatoes' (not 'brave'). The Pimiento Sauce is enough for 2 dishes.

Patatas Bravas Ingredients:

 Instructions:

Lentils Provençal

Total time: 45 minutes
     I use the tiny, green lentils de Puy, but you can use the larger brown or tan lentils. Do not use the red ones, they get too mushy. With the shallots, garlic, olives and mustard it's reminiscent of long, slow lunches in Provence. 

Lentils Provençal Ingredients:

 Instructions:

Cooking Schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, small bowl, medium bowl, whisk, small
saucepan, medium skillet, barbecue grill, grill pan,

Light/turn on barbecue grill
Start to cook lentils
Cut potatoes
Whisk oil, herbs, vinegar
Add potatoes, stir
Start to cook potatoes
Sprinkle chops with garlic, oil, set aside
Snip all herbs

Make Basil Butter
Get pimiento sauce from fridge, warm
Mind the potatoes
Chops shallots, garlic for lentils
Chop olives
    Pause while lentils, potatoes cook
Sauté shallots, garlic
Start to cook chops
Remove potatoes, add sauce, finish
Turn chops
Drain lentils if needed
Finish lentils
Serve