I decided to cook lamb this Easter season. I’ve never cooked lamb before, and as such was a bit nervous. I suppose I shouldn’t have been, but anytime something new hits the menu I approach it with a bit of trepidation.
The recipe I finally settled on was from cooks.com. More precisely, I found that this recipe looked simple enough for a first attempt. I knew I’d be modifying a bit, since I’d already planned on using UGLI fruit in place of the mandarin oranges, and was relatively sure that ½ of an UGLI would pretty much equal 1 can of oranges, and the juice from the other half would not only make up for the syrup from a can of oranges, but render the whole thing a bit less sweet.
The other change was the addition of rosemary instead of mint since I do not stock dried mint, but always have fresh rosemary on hand if possible.
I’d call the dish a success, though I have to apologize for the slightly substandard photo. I was dying to dig into this after having worked on it for an hour, with the scent of lamb wafting through the house.
Serving Size: 1
Amount Per Serving: Calories: 382Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 99mgSodium: 440mgCarbohydrates: 23gFiber: 2gSugar: 7gProtein: 32g
What I would have done differently had I thought of it at the time.
I would have made 4 chops instead of two. My wife loved it so much that I ended up feeding her some of mine, which just left me wanting Sooooo Much more.