I try my best to make the most of this time as I know far too well how it feels to neglect your passions. There is something really quite special about making a feast on a regular old weekday. I’m of the mindset that anything- any moment, any meal, can be special if you make it so. I realized rather recently that most of us make a fuss over far too little. Days go by like a blur and before we know it months have passed without a said ‘special day’. When we think of it,however regularly, why not make it so?
I woke up, slipped on my uniform of floor length cotton dress and sandals, and set out to procure a few essentials to make for a fabulous meal. En route, I stopped at a coffee shop, feeling it necessary to do a bit of work, and feel a bit accomplished.
Moderately satisfied I continued on to my favorite butcher and purchased two beautiful pieces of lamb for our meal. The sides were taken care of as I was down to the wire with using up my CSA goods. Leftover from last week: Rainbow Chard, Beets, and Corn (enough with the corn, really). Included among those goods were copious amounts of herbs that I needed to use up (ideas for sage anyone?) and could combine to create a rather beautiful marinade.
Now for the drink and dessert- the items that set this meal apart even further. Well the drink just had to be kir (combine a bit of cassis and white wine or champagne for something really over the top). And for dessert, I wanted something super easy so I made this 6 minute vegan cake (without the glaze) and topped it with a half portion of Hershey’s chocolate frosting recipe found here (at the bottom of the instructions). After cooling the cake for about 10 minutes I simply poured the icing over the top and sprinkled leftover almonds just for kicks.
I have to admit, the cake came out rather perfect and just thinking about it is making me question whether or not I want to continue writing or go have another slice.
With the cake in the oven, I sipped on my kir as I prepared all of the vegetables. I roasted the beets coated in 1 tsp olive oil for about 20 minutes at 375. The corn and swiss chard were sauteed with ~2T olive oil over medium heat. A bit of salt and pepper and all is well.
I left the lamb until the end so it would be just cooked as L arrived though the marinade can definitely be made before. In fact, I loved it so much I am going to make a batch to keep in the fridge and use to roast vegetables.
The recipe below is incredibly easy just don’t overcook! Lamb is meant to be pink in the middle so don’t forget these beauties on the grill. Bon Appetit!
Grilled Lamb in Herb Marinade
inspired by similar recipe in this cookbook which I adore
2 chops (~1 lb)
2 T fresh rosemary, chopped
1 t. dried oregano
1/2 t. sumac
juice of 1/2 lemon
2 T olive oil
Heat grill to high heat (400F). Cook for about 3 minutes on each side (more depending on your preference…the recipe state 2 minutes but I like my meat more towards medium). Let stand for about 5 minutes and serve with leftover marinade.