If Spring has a food, I can think of two things that fit the season perfectly. The first is lamb, so associated with Easter in both liturgy and on the Easter Table. The second is Asparagus, which is never better than when it is local and abundant. Putting the two together is a natural. Today’s post is not for a roast leg of lamb at all. Rather these loin lamb chops start the cooking process on the stove and then finish in a hot oven. They couldn’t be easier and they’re perfect for a weeknight dinner. What’s surprising here is how much flavor the very simple and fast herb marinade gives you. In thirty minutes to an hour, you’ll achieve a very tasty lamb chop. Alas, the Asparagus I used was not local – it will be June before it breaks ground on Long Island. But the stuff in the stores was so tempting that I gladly brought it home. And finally, I put a couple of Russet potatoes in the oven and baked them. Andrew couldn’t remember the last time he’d had one but what had we been missing!
Zahav - A delicious visit to Zahav restaurant in Philadelphia, serving spectacular Middle Eastern cuisine from Chef Michael Zolomonov.
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