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Grilled Lamb Chops wit Green Garlic Herb Butter and Green Garlic Mashed Potatoes
Grilled Lamb Chops with Green Garlic Herb Butter and Green Garlic Mashed Potatoes
For the garlic herb butter and mashed potatoes
In a medium bowl, mash together first 5 ingredients. Add salt and pepper to taste. Spoon onto plastic wrap. Gently form into a small log. Refrigerate until firm. Bake or microwave potatoes. When done, slice in half and carefully scoop out insides. Place in a large bowl. Add butter, garlic, thyme, crème fraiche and cream and stir to combine. Add salt and pepper to taste. Add more cream if you like your mashed taters looser. Keep warm, or reheat gently when serving.
For the lamb chops
Place the chops in a shallow casserole dish. Drizzle with olive oil. Salt and pepper well. Sprinkle thyme, rosemary, lemon, garlic and lavender. Turn chops over a few times to coat evenly. If you have time, cover in plastic and place in fridge for 30 minutes. Take chops out and let chops sit at room temperature for 20 minutes. Heat a grill or ridged grill pan to medium. Place chops over direct heat and cook for about 5 minutes per side, or until done to your liking. Serve over mashed potatoes and place a slice of compound butter on the chops.
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Apple Oat Crisp
Apple Oat Crisp
Preheat the oven to 375 degrees. Place apples in an 8-inch square baking dish; toss with lemon juice and 1 tablespoon of the granulated sugar, and then set aside. Place the butter, remaining ½ cup granulated sugar, and the brown sugar in a medium-size bowl. Cream with an electric mixer until mixture is light brown and crumbly, 3 to 5 minutes; add the flour, cinnamon, and salt and stir until thoroughly incorporated. Add the oats and stir until thoroughly incorporated. Scrape down the sides of the bowl, as needed. Sprinkle the topping over the apples to cover. Bake until the topping is lightly browned and apples are heated through and bubbling, 35 to 45 minutes; let cool slightly before serving with fresh whipped cream or vanilla ice cream.
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Grilled Asparagus and Ricotta Cheese Pizza
Grilled Asparagus and Ricotta Cheese Pizza
Heat it up: Set up a grill with heat source, coals or gas, on one side over medium-high. Clean and lightly oil hot grill. Stretch it: On a lightly floured work surface, stretch 4 ounces’ store-bought dough into a 10-inch-long oval or other desired shape. Brush one side lightly with Herb Oil or olive oil and season with salt and pepper. Grill it: Using your hands, place dough, oiled side down, directly over heat source. Brush dough with herb oil or olive oil and cook until underside is lightly charred and bubbles form all over top, 1 to 2 minutes. With tongs, flip dough and cook until lightly charred, 1 to 2 minutes. Slide dough to cooler side of grill. Top it: Top with ricotta cheese, lemon zest and asparagus; cover grill. Cook until cheese melts and toppings are heated through, 2 to 5 minutes. Drizzle with herb oil before serving.
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