Happy Wednesday you fine folks out in internet land! I hope this finds you well and that you survived election day madness! Now we can just argue with each other over what we’re having for dinner. What is for dinner in your house tonight? Something from the blog, a family favorite or a new recipe? If you’re stumped, I have a brand spankin’ new recipe for you! That’s what I’m here for every week!
I keep trying to switch up what proteins I’m creating recipes for on the blog, that way you have options on here for whatever you have in your own freezer, but if you’d like to see more of something, just let me know. I love a good challenge.
One thing I’m really challenging myself to get better at is my food styling and photography. Some items just don’t photography well, but I see other bloggers making things as ugly as chili look good. But I’m going to get there, I promise. Luckily the bright sauce on these chops and the green leaves of the mint and chives helped me out.
No matter how the food might photograph, I promise they taste good and I am stepping up my food photography and styling game. Watch out world, here I come!
This sauce is fresh, light and the perfect companion to the lamb chops. But you don’t have to stop there, you can try the sauce with other dishes too. That is the fun of cooking: trying new things and discovering new flavors and flavor combinations. This would be good as a dipping sauce for some meatballs, or even as a salad dressing (just add a little more acid to it for a salad dressing in my opinion).
If I picked one goal, to accomplish while blogging this year, it is to inspire at least one person to try new things in their kitchen. Then I would consider it a successful start to my blogging journey. I have talked to many people who are scared to get to adventurous in the kitchen, and I’ve never felt that way. It was always a place to explore and create. I want to inspire everyone to feel the same way in their own kitchen.
- 4 - 6 Lamb Chops
- 1 tsp fine sea salt for the chops
- 1 tsp black pepper for the chops
- 6 oz Blueberries
- Lemon Zest from one lemon
- 20 leaves Mint
- 1/4 c Lemon Juice juice of one lemon
- 4 cloves Garlic
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1/4 c Avocado oil
In a food processor, combine all the ingredients for the sauce except the oil and pulse 4 times.
Slowly drizzle in oil into the food processor while pulsing. Until mixed.
Reserve 1/4 cup of the sauce for serving later and set aside the rest while you prep the chops.
Sprinkle lamb chops with salt and pepper.
Heat a skillet, grill pan or cast iron pan over med high heat with a touch of oil.
Add the lamb chops to the skillet and let cook for 4 minutes, then flip.
Add the larger portion of the sauce over the cooking chops, about half of the mix now. And cook for 5 to 7 minutes, reducing the heat to med low.
Flip the chops again and cover with the rest of the sauce. Cook another 3 minutes.
Serve with the reserved 1/4 cup of sauce split between each serving, garnish with chives and mint leaves.