Mmm….lamb and goat cheese

droool…So I went to 5 different stores Saturday assembling the list of groceries for the Sunday feast. I suppose I was just being picky about my ingredients and had some time before Mandy got off work. That and I couldn’t find fiddlehead ferns. Apparently those greedy east coast cooks have kept them all for themselves this season.

Anyways, I was watching FoodTV last week, thinking about what to cook when I saw a lamb chop presentation on Emeril. Come to find out my dad was watching the same show, had the same idea and we cooked a very similar dinner while 1800 miles apart. Eerie.

The lamb was seasoned with Tony’s (one of the best seasonings in the world) and then seared and cooled. Goat cheese and garlic was stuffed in the center of each chop, then it was smeared with dijon mustard and coated in bread crumbs and olive oil and baked for 15 minutes. Along with the provencial garlic mashed potatoes, asapargus and baked tomatoes topped with bread crumbs, garlic, parsley and olive oil, the entire meal turned out to be incredibly delicious.

And then there was dessert. Mandy baked a fantastic lemon cake with lemon icing and coconut shavings on top. We ate at 2pm and I didn’t get hungry for almost 24 hours. Not an everyday meal, but well worth the preparation time.

Leave a Reply

Your email address will not be published. Required fields are marked *