Fresh rosemary +
fresh garlic +
the finest olive oil +
slightly overcast summer day +
equals another amazing day of living
I love the scent of rosemary. Oh my goodness, when I hold it in my hands and begin breaking it up,
the smell just overwhelms me. Such a fresh, sweet aroma that makes me think of so many good things
to eat that have just enough rosemary to take them from ordinary meals to culinary experiences. Rosemary…Sigh.
Yesterday we were visiting Nana and my Little One had his first go at the baby pool.
At first there was hesitation, but with mama’s hand and a few splashes – there was no turning back.
How delightful to see the excitement and wonderment of a new discovery. Truly an honour be a part of it time and time again.
Recently, I’ve been wanting to make lamb, so I decided to make a lamb chop. Just one, because
my husband is still on deployment and Nana isn’t quite the meat eater…she’s a meat nibbler.
I wanted garlic and rosemary and a few potato wedges too.
Got out the garlic press, chopped some rosemary, poured out a bit of olive oil and ground it all together
for a perfect lamb rub. Then I covered the chop well with the mix and let it absorb for 20 minutes. Meanwhile cutting up potato wedges, drizzling them with olive oil and sprinkling with the left over rosemary and salt & pepper. It was then time to place this tasty dish into the oven and get back to playing splish splash in the pool!
And 40 minutes later, it was ready…
Mmmm….so juicy and tender. I paired this meal with a glass of cabernet sauvignon and together it tasted superb. Can’t wait to make this recipe for my hubby, I know he’ll love it! Soon…
But for now, I’m sending him a truly special wish for a beautiful day – Happy Birthday Darling!
I love you.
And I’m wishing everyone here in Canada, a Happy Canada Day and a lovely long weekend spent with friends and family enjoying some beautiful weather, bbq and fireworks!
1/2 cup red wine for sauce
Preheat oven to 350F
Press the garlic & mix with rosemary and olive oil. Rub the lamb chops
with mixture and let it absorb for 20 minutes. Sprinkle with a little salt and pepper and
place in oven-safe dish with foil over top. Bake for 25 minutes, then lift foil and bake for
another 20 minutes (always double check the middle to make sure its cooked right thru).
In a small sauce pan, over high heat, bring wine to a boil, stir for about 45sec-1min.
Remove from heat & remove as much of the tiny brown bits. Pour over the lamb