Seared Lamb Chops

Makes 4 servings. Recipe is by Teresa B. Day.

2 pounds lamb loin chops

1 tablespoon kosher salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon smoked paprika

1 tablespoon brown sugar

2 tablespoons olive oil

2 tablespoons butter

1. Allow chops to come to room temperature.

2. In a small bowl, whisk together the spices and brown sugar to make a rub. Pat the lamb chops dry then season with the rub.

3. In a large Dutch oven, heat the oil and butter over high heat. Sear the lamb chops for about two minutes on each side or until the internal temperature is 135 to 140 F for medium cook.

4. Let chops rest for 5 minutes. Serve warm with cherry tomato sauce.


Cherry Tomato Sauce

Makes about 2 cups sauce. Recipe is by Teresa B. Day.

1 tablespoon olive oil

1 clove garlic, minced

2 cups cherry tomatoes, halved or quartered

1 tablespoon lemon juice

¼ teaspoon salt

⅛ teaspoon black pepper

1 tablespoon basil, finely minced

1 tablespoon butter

1. In a skillet or sauté pan, heat oil over medium heat.

2. Cook garlic until fragrant, about 2 minutes.

3. Add tomatoes and sauté, stirring occasionally, for 4-6 minutes or until the tomatoes break down a bit.

4. Stir in lemon juice and season with salt and pepper and cook about 30 seconds more.

5. Remove from heat. Stir in basil and butter until melted. Serve over lamp chops.


Creamed Turnips with Horseradish

Makes 4 servings. Recipe is by Teresa B. Day.

3 to 4 red potatoes, peeled and cut into cubes

3 to 4 large turnips, peeled and cut into cubes

¼ to ½ cup evaporated milk

1 tablespoon horseradish

½ teaspoon salt

¼ teaspoon pepper

1 teaspoon sugar

2 tablespoons butter

1 teaspoon fresh parsley, minced

1. In a stock pot, boil potatoes and turnips in salted water for about 10-12 minutes or until tender.

2. Drain the potatoes and turnips and return to pot. Cook over high heat, shaking the pan, for 30 seconds or until any excess liquid has evaporated. Remove from heat.

3. Mash potato and turnips then strain through a fine sieve or cheesecloth.

4. Return to pot and stir in evaporated milk, horseradish, salt, pepper and sugar. Stir in the butter until melted. 

5. Garnish with fresh parsley. Serve warm.