Spring time was in the air while shopping at the farmers market this weekend. Finally sunshine and blue skies. Daffodils, Narcissus, and Hyacinths. And luscious spring vegetables like ramps, asparagus, baby artichokes and fresh peas. So to celebrate I happily picked up two dozen Narcissus flowers-pale yellow with bright orange centers that put a smile on your face; they look so lovely. For my springtime meal I whipped up a quick but simply delicious dinner: pan fried lamb chops, boiled baby red potatoes, and fresh peas garnished with mint. Yum!
Pan Fried Lamb Chops for Two
- Six lamb chops, about 1 inch thick
- Salt & Pepper to taste
- 3 large garlic cloves, minced
- 1 tablespoon of dried, crushed Rosemary
- 1 teaspoon of country style dijon mustard
- 1 teaspoon olive oil
- 3 tablespoons olive oil
- garnish: 4 mint leaves, roughly chopped
- Place lamb chops on a cutting board and salt and pepper both sides
- In a small bowl add garlic, rosemary, mustard and 1 tablespoon of olive oil
- Brush this mixture all over the top of all lamb chops
- In a deep skillet, heat 3 tablespoons of olive oil, when hot, add all lamb chops – garlic mixture side down, and cook for 3 minutes
- Turn chops over and cook for 3-4 minutes for medium rare chops, test to ensure doneness by cutting one chop in the center
- Place three chops on each plate and garnish with mint
Peas with Fresh Mint
- 2 tablespoons of olive oil
- 1 small white onion, cut in half, thinly sliced
- 2 cups of fresh peas, shelled
- 4 tablespoons of water, enough to cover bottom of pan
- salt and pepper to taste
- 1 tablespoon sweet butter
- 8 mint leaves, roughly chopped
- In a small skillet, heat olive oil over medium-high heat. Add onion and saute until translucent.
- Add peas and water, cook for three minutes
- Add mint leaves, salt and pepper
- Lower heat to medium, cover the skillet, and cook until peas are tender, about 3-4 minutes.
- Serve as is, or add a tab of sweet butter if you prefer.