We’re cooking again!

Either Friday or Saturday evening Gary and I plan a special evening: yummy food, music or a movie. This week my culinary adventures took me to Ontario organically raised lamb, and domestic salad. I give you:

Spicy Honey Lamb Chops, and Blueberry and Kale Salad
Spicy honey marinated lamb chops, along with kale and blueberry salad
the Lamb

4/person lamb loin chops

The Marinade (for service for two)

1/2 cup Ontario honey

3 cloves garlic, finely minced

1 teaspoon chili flakes (or fresh chili, finely minced)

1/4 cup lime juice, along with the zest if you’re using fresh

1/4 cup lime-infused olive oil

Combine all the ingredients for the marinade. Allow the lamb chops to soak in all that yummy goodness overnight in the fridge. Grill over charcoal barbecue to whatever level of pink you wish. Serve immediately.

The Salad

1 cup shredded kale per person

2 tablespoons chopped almonds per person

1/4 cup blueberries per person

1 scallion per person, finely sliced

The Vinaigrette

1 tablespoon cherry black balsamic vinegar

2 tablespoons lime-infused olive oil

freshly cracked black pepper

Prepare the salad. Combine ingredients for the vinaigrette, and toss with the salad.


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