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I brought a Rack of Lamb at Sams Club. Cut into Chops. This can be hard to do so you will need a Butchers Knife and a strong hand. Put into a Large Bowl.
You can buy Greek Seasoning or make your own which is what I did; 2 Tsp Kosher Salt, 2 Tsp Garlic Powder, 2 Tsp Dried Basil, 2 Tsp Greek Oregano, 1 Tsp Cinnamon, 1 Tsp Dried Parsley, 1 Tsp Chopped Fresh Rosemary (or dried), 1 Tsp Dried Marjoram, 1 Tsp Dried Thyme, 1 Tsp Ground Nutmeg, 1 Tsp Fine Black Pepper. Whisk together with 1/2 Cup good quality Olive Oil and 3 Tbsp Fresh Lemon Juice. Pour over the Lamb Chops.
Marinate for at least 30 minutes. I like to Grill mine on the Weber Grill. They cook quickly. You can also cook on a Grill Pan on the stove top. I Cook mine until Medium. Some like the, Medium- Rare. *TIP: I make the Side Dishes and then let sit on Warm on the Stove and then I Grill the Lamb Chops last minute.
For the Potatoes shown in the picture. Put Whole Baby Red Potatoes into the Water and bring up to a Boil. Boil until Fork Tender. I added Rosemary and Kosher Salt to the Water to infuse flavor. I always, always put lots Kosher Salt in the Water when Boiling Potatoes.
In Sauté Pan add Rosemary Oil (or regular olive oil) to the Pan and Fresh Chopped Rosemary or Dried Rosemary and a Little Kosher Salt.
Add Quartered Potatoes to the Pan just to incorporate and Heat through. Keep on warm until ready to serve.
For the Corn add Extra Virgin Olive Oil and Butter to the Hot Pan. Add 2 to 3 Finely Diced Garlic Cloves and 1 Diced Small Shallot. Cook for about 5 Minutes.
Add about 1-1/4 Cup Corn to the Butter Mix. Stir around. Add Kosher Salt and Cracked Pepper to taste. Add a pinch of Turbinado Sugar to add a hint of Sweetness. Add Chopped Flat Leaf Parsley right before serving. You can use Fresh Corn in Season or Frozen Corn. Keep warm until ready to serve.
This is an excellent meal! Bon Appetite!
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