Saturday, April 9, 2011

Lamb T-Bones with Kale

Today it's hot and sunny outside, so it's a perfect time to grill!  Or if you're challenged like I am, you can just use the oven and stove inside your cool, air conditioned kitchen.  If you like to try new flavors so that you're not eating chicken everyday, lamb is really tasty stuff!  I marinate lamb for 2 days in soy sauce, a few dashes of sesame oil, some garlic powder, fresh mint, and freshly grated ginger.  (Sasha helps - she loves the microplane!)
  • Pre - heat oven to 400 degrees.
  • Spray a hot skillet with canola oil, then sear the chops on a hot skillet 3 - 4 minutes per side.
  • Finish in the oven 10 - 15 minutes for medium rare.
  • Start the kale by spraying a dutch oven with canola oil spray.  Heat at medium high.
  • Add one half sliced onion and let it cook for about 10 minutes.
  • Tear the stems out of the kale.  This is pretty easy, and it doesn't take long.
  • Add a little bit of kale at a time.  It will really wilt down.
  • Add 1/2 cup of chicken stock.  Season with sesame oil or peppers in vinegar sauce.  Add salt.

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