I absolutely love lamb and my recent poor experience at Astoria's Kabab Café inspired me to cleanse my mental palate by pulling out an unblogged dinner from a few months ago. Now, at the end of this piece you'll notice that the final dish contains roasted and diced sweet potatoes. I'm not including the recipe for that because I feel they didn't come out well.
Unlike the lamb and dandelion greens which came out SUPERBLY!
2 loin lamb chops
salt (to taste)
pepper (to taste)
4 cups of red bitter dandelion greens (stem ends removed)
2 red chilies (crushed)
1 tsp salt
These are red chilies that I dried myself. Here's how I dry chili peppers.
These are crushed, dried red chilies. You can tell because I'm pointing at them.
These are my lamb chops. If they were lamp chops they'd look a little brassier. Coat in fresh ground pepper and salt and let sit at room temperature for 20 minutes.
These are red bitter dandelion greens.
These are red bitter dandelion greens boiling in a pot.
When they've boiled down for about a minute, add the crushed red pepper and salt and cook for one more minute, stirring every few seconds.
Heat a cast iron skillet on high and cook the lamb chops for about two minutes a side.
Share and enjoy.
Your soundtrack for this entry: Amesoeurs - Heurt