Lambchops!

One of my absolute favorite things to eat is lambchops. I make them pretty frequently because they are good to make for one or two people, or an entire group. You can throw them on the grill or bake them in the oven (which I did tonight since it is raining). I have a great marinade that I've come up with which got even my mother's approval, so I think you will love it. With the lambchops, I roasted asparagus and made mashed potatoes. Both of these are great sides for either a small or large group, and you can always adjust the amounts to make more or less depending on your needs that evening. My roommate, Sally, also just got back from an apple farm so I made a little apple crisp for us to have.

Lambchops

-1/4 cup dijon mustard
-1/3 cup balsamic vinegar
-1/3 cup olive oil
-3 cloves of garlic, minced
-4 lamb loin chops (I prefer these to the regular ones for some reason. They are also a tiny bit less expensive)
-salt and pepper

Salt and pepper the lambchops on both sides.  Whisk the mustard, vinegar, olive oil, and garlic together and then pour over the lambchops. Note: I use almost the exact same recipe for salad dressing. This is a pretty basic balsamic vinaigrette, so if you want to use it for salad as well, reserve some and add a little bit more olive oil to taste. Bake in a 375 degree oven until the lambchops are about 160-165 degrees (for medium rare/medium). Should take about 15-20 minutes, if you don't have a food thermometer then you can always cut into the to see if they are cooked.

Mashed Potatoes

-2 potatoes
-2 cloves of garlic, peeled (optional)
-1/2 stick of butter (you can use less if you are watching your figure but I love butter)
-1/2 cup of milk
-salt and pepper

Peel and dice the potatoes into large cubes (about the size of a marshmallow). Boil those with the garlic and about a tablespoon of salt in the water. When the potatoes are soft enough to mash (about 15 minutes, check with a fork), drain them and mash with the butter and milk. Add salt and pepper to taste. If you need to make these a little in advance, you can reheat them by adding a little more milk.

Roasted Asparagus
-1/2 bunch of asparagus (I use what I need and then put the rest in a cup of water in the fridge)
-salt and pepper
-olive oil
-fresh parmesan cheese to grate on top

Wash the asparagus and break off about 1-2 inches off of each end. Drizzle about 2 tbs of olive oil over the asparagus (I spread it out on a cookie sheet). Salt and pepper the asparagus and then grate parmesan over the top (about 2 tbs). Bake at 375 while the lambchops are cooking, about 20 minutes.

Apple Crisp
-2 apples, peeled and sliced thinly
-3 tbs white sugar
-2 tsp cinnamon
-2 tsp fresh grated nutmeg (optional)
-1/3 cup brown sugar
-1/4 cup of flour
-1/2 cup of oats
-1/2 stick of butter, diced

Mix together the apples, the white sugar, and 1 tsp each of the cinnamon and nutmeg. Put in a casserole dish. Mix together the rest of the ingredients and when the butter is soft enough, crumble everything with a fork so that all the butter is mixed in evenly. Pour this on top of the apples and bake at 350 for 30 minutes. Serve with vanilla ice cream. SO GOOD.