Tuesday, October 13, 2009

Grilled Lamb Loin Chops with Figs

Lamb is one of those dishes that can go either way for me. I like it, but I don't like it all tarted-up like a 15-year-old on her first date without parental supervision. A lot of lamb I've had has been way overpowered with a confusion of spices and herbs. I like it simple. Yes, it's a strong-tasting meat, but it's still a GOOD-tasting meat, so I don't like to cover all that up and confuse my taste buds.

I got my mitts on some very pretty lamb loin chops and some gorgeous figs, so I figured some kosher salt, fresh cracked black pepper, fresh rosemary and a little olive oil, and we'd be in business.



They're on my ubiquitous foil-lined pan that I use on the gas grill. (For those of you tuning in, I don't like cleaning that thing.)

To go with the lamb, I used my new favorite green bean prep, adapted from Fine Cooking. They're dressed with a meyer lemon vinaigrette and topped with parmesan bread crumbs. Yum! Phillip was lukewarm about them, but he doesn't much care for green beans. His attitude was "for green beans, they're pretty good". Then he dropped hints about how much he loves English peas. (sigh) I hate peas.

Of course, for me, mashed potatoes are a must-go with the lamb. (Or most other red meat, for that matter. I love me some mashed potatoes. Since we're living the healthy P90X lifestyle, though, as Tony would say "No butter! No sour cream!" These were put through the ricer and mixed with a little parmesan, some olive oil, a little skim milk and salt and pepper. Are they as good as mashed potatoes with tons of butter and cream? Ahahahahahahahaha! You crack me up! But at least they're healthier. And they are good. Just not as good as the fat kind.

1 comment:

Andy said...

Great pics today Andie! I can almost taste that food just by looking at it!