She wanted lamb chops so I headed over to the nearest supermarket to pick up some goods.
2 hours later... Voila!
Tonight's menu was Cauliflower Soup, a Mesculin Salad with Ginger Vinaigrette, and Lamb Chops with Mushrooms and Roasted Vegetables.
Cauliflower Soup :Made with Cauliflower, Chicken Stock, Milk and Seasoning.
And making good use with my Braun 200w Immersion Blender.
Simmer cauliflower in chicken stock for 20 minutes. Hit it with the stick blender and add milk or cream. Season and ladle in bowl. Serve hot or cold.
Mesculin Salad :Greens, Tomatoes and Mizkan Salad Dressing
It is what it is.
Easy breezy...
Lamb Chops :Roasted Lamb Chops, Portabello Mushroom stuffed with Sauteed Shiitake Mushrooms
French rack of lamb, score the fat cap, season and sear in high heat to seal in the juices. Coat with a layer of mustard and place in oven at 400 for 10 minutes. Remove for 5 minutes and throw it back in the oven for another 10 mintues. This should get it Medium Rare.
Stuffed Portabello :
Sautee shiitake mushrooms, onions and garlic. Invert a portabello mushroom and stuff. Roast at 325 for 15 minutes.
I was pretty hungry myself and didn't feel like making a wine sauce, so I just served the lamb chops with some stone-ground German mustard.
One last thing... a bottle of Shiraz and it was time to chow.
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