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Dad’s chicken pot pie

My dad claims he “finally found a chicken pot pie that came out perfect”.  No idea where he found this recipe, but if I had to guess it was the Lake Fork Fishing Forum… his most visited website. I adapted a few things (call me a food snob but canned mushrooms aren’t in my life) to get the ingredients,  seasonings and consistency just right. It’s really good and so much better than the one in the little tin I grew up eating!

When I was in Prague last year I found this beautiful dish. It’s not perfectly round and the blue painted design is flawed… and it weights a small ton.  It’s perfect imperfections couldn’t be passed on… I had to have it. I padded it up and carried it on my 15 hour flight home.

I’ve made only 2 dishes in this Bohemian beauty… tiramisu and this chicken pot pie. My next challenge will be a proper British meat pie… I need to some more research and tasting in jolly old London in 2018.

Some tips on selecting the right dish:

  1. To make this full recipe your baking dish needs to hold 8-10 cups. A large cast iron skillet or large round/oval baking dish will work. I measured out water in mine to see the volume… it was 8 cups with room to spare and this recipe filled it to the top.
  2. The bottom crust had to be rolled out to fit up the sides of my dish. The top crust is perfect size with extra to fold over the edges.
  3. If you want to 1/2 the recipe, it’s easy to 1/2 the ingredients. Then you could use a regular pie plate or even a square glass baking dish (get creative with the crust to make it fit). Reduce the baking time to 30 minutes and check to see it it’s bubbling at the edges.

Dad’s Chicken Pot Pie – Serves 8-10

INGREDIENTS

Olive oil
1/2 cup celery, chopped
1/2 large yellow onion, chopped
15 crimini mushrooms, sliced thick
6 sprigs fresh thyme, leaves removed from stems
1/2 stick butter
1/2 cup flour
3 cups chicken broth
1/3 cup half and half
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
3 cups chopped cooked chicken (2 large bone-in, skin on chicken breasts, baked 425 for 45 minutes – meat removed and into large cubes)
12 ounce bag frozen mixed vegetables (peas, carrots, corn, green beans)
2 cups frozen diced hash brown potatoes (not shredded)
½ cup milk to thin mixture
2 flat sheets of refrigerated pie crust (2 rolled per box)
Egg wash: 1 egg + 2 Tablespoons of water, beaten in small bowl

INSTRUCTIONS

Baking dish needs to hold 8 -10 cups –  deep dish pie plate or cast-iron skillet

Prepare crust:
Unfold 1 refrigerated pie crust. Place one crust in bottom of buttered/nonstick sprayed deep-dish pie plate or large cast iron skillet.  I had to roll mine out to reach up the sides. Place in refrigerator until done with filling below. Keep 2nd crust in fridge, unrolled.

Prepare filling:
In a large pot over medium heat, add olive oil. Once hot, add onion, celery, mushrooms and thyme. Season with salt & pepper and cook until translucent and soft, about 5 minutes.  Remove from pan and place into a bowl. Set aside to use later. Wipe out skillet to use in next steps.

Melt butter in the same large pot over low heat. Add flour stirring until smooth. Add chicken broth and whisk until smooth and bubbly. Add half & half, seasonings, frozen vegetables, frozen potatoes, chicken and onion/celery/mushroom mixture. Add milk (or water or stock) and turn heat up to medium-high.  Stir until mixed thoroughly heated through, about 10 minutes. Taste mixture for seasoning and add salt/pepper as needed. Transfer to your baking dish (place on a cookie sheet in case the sauce leaks over the edges). Top with 2nd crust and crimp edges.  Cut slits in top crust. Brush top crust with egg wash to create a nice golden crust.

Bake at 350 degrees for 45 -60 minutes until bubbly and crust is starting to brown. I covered mine after 45 minutes so the crust didn’t over brown. Let sit for 20 minutes to cool slightly and let sauce set up.

Chicken with shallots, white wine and dijon

Wow, this was better than expected. 

With only a few ingredients. this one pot wonder didn’t disappoint. The only chopping required was halving a few cherry tomatoes. Thanks Andrew Zimmern!

The recipe is simple to double or triple, but as written is perfect for a cozy dinner for 2.

Chicken with shallots, white wine and dijon – Serves 2-4

INGREDIENTS

boneless skin-on chicken thighs or 2 boneless skin-on chicken breasts cut into 4 pieces
tablespoons flour
1/2 tablespoon kosher salt
1/2 tablespoon ground black pepper
tablespoons unsalted butter
6 to 8 whole medium shallots, peeled
cup white wine
1 1/2 cups chicken stock
tablespoon Dijon mustard
sprigs tarragon
cups cherry tomatoes, cut in half
1 teaspoon cornstarch

1 package egg noodles

INSTRUCTIONS

Pat chicken thighs very dry with paper towels. Sprinkle over them the flour, salt and pepper.

Melt the butter in a large, heavy-bottomed pot or skillet set over medium-high heat. When the butter foams, cook the chicken, in batches if necessary, until well browned and crisp on all sides. Set chicken aside on a plate.

In the same pot, add the whole shallots to the pot and sauté them in the butter and chicken fat until they begin to soften and caramelize, approximately 5 to 6 minutes. Skim off all but 3 tablespoons of the fat. Add the wine to deglaze the pot, whisk any brown bits off the bottom, then whisk in the mustard and 1 cup chicken stock. Add the sprigs of tarragon and the chicken thighs to the pot. Cover the pot, turn the heat to low and simmer for 30 minutes.

While the chicken is finishing, cook the egg noodles according to the the package directions.

In a small bowl, mix together 1 teaspoon of cornstarch and 1/2 cup chicken stock. Remove the lid from the chicken, turn the heat to high and add cornstarch mixture.  Bring to a boil until thickened and then turn to low heat.

Add the cherry tomatoes to the pot, stir lightly to combine and serve immediately on top of the egg noodles.

 

Pasta with sausage, butternut squash, kale, caramelized red onion & walnuts

This recipe is for the butternut squash lover. The sweetness from the squash with the spicy sausage and crunch from the walnuts, is the perfect combination of textures and flavors. Goat cheese on top, would also be a tasty addition.

INGREDIENTS

  • large butternut squash, cut into small cubes
  • tablespoons olive oil
  • Salt and pepper, for seasoning
  • pinch cayenne pepper
  • 1/4 teaspoon nutmeg
  • 1/2 pound Italian sausage, mild or hot
  • red onion, sliced thinly
  • 1/2 pound orecchiette, mezzi rigatoni, 0r small pasta
  • large cloves garlic, minced
  • cup chicken broth
  • bunch tuscan kale or regular kale, stems removed
  • tablespoon chopped sage 
  • 1/2 cup white wine 
  • 1/2 cup heavy cream
  • Fresh Parmesan
  • tablespoons Toasted walnuts

INSTRUCTIONS

  1. Preheat oven to 425° F. Toss butternut squash with 1 tablespoon olive oil, salt, pepper, a pinch of cayenne pepper, and the nutmeg. Roast until butternut squash pieces are tender and caramelized, about 30 minutes. Set aside.
  2. Heat 1 tablespoon olive oil in a medium saucepan over low heat. Add sausage and sauté until cooked through. Remove and set aside.
  3. Add the sliced red onions and a tad more olive oil, if needed, to the same pan and cook until caramelized, about 20-30 minutes, on medium-low heat.
  4. In the meantime, heat a pot of water over high heat until boiling. Salt water generously. Cook pasta according to package instructions until al dente.
  5. Add garlic to the onions and cook for 2 minutes. Turn the heat up to medium high and add the kale, sausage and sage to the pan.
  6. Add white wine and cook for 2 minutes. Add chicken broth and reduce, about 10 minutes.
  7. Turn heat to low and add the heavy cream. When the pasta is al dente, add it to the pan with the sauce. Add the roasted butternut squash.
  8. Loosen sauce with pasta water if needed. Sprinkle with Parmesan cheese and walnuts.

Shrimp pad thai

I can’t seem to satisfy my cravings for Asian food!! One of my favorites is Pad Thai with just about anything in it and on the spicy side. This recipe is fabulous and not nearly as oily as most restaurant versions.

Preparing this dish moves pretty quickly. Get everything prepped while your noodles are soaking.

A few tips on ingredients:

  • If you don’t have Thai chilies – use a jalapeno or crushed red pepper flakes
  • Use good fish sauce – it makes a big difference. My favorite brands are Tiparos (Kroger, $2) & Red Boat 40°N (Asian store, $5)
  • Palm sugar can be found at most Asian grocery stores. Light brown sugar is a great substitute.
  • Try chicken or tofu if you don’t have shrimp!
  • Don’t oversoak the noodles – you want them to have bite so they can absorb the sauce when cooked.

Recipe adapted from Food52.com

INGREDIENTS

  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons palm sugar or brown sugar
  • 4 tablespoons grapeseed or canola oil
  • 2 tablespoons tamarind concentrate
  • 8 ounces dried wide rice noodles
  • 2 eggs
  • salt and pepper to taste
  • 1 pound shrimp, peeled and deveined
  • 3 garlic cloves, minced
  • 1 shallot, minced
  • 3 thai chilies whole
  • 6 green onions, sliced 1 inch long
  • 2 cups bean sprouts
  • small handful peanuts, chopped
  • small handful cilantro, chopped
  • lime wedges

DIRECTIONS

  1. In a small bowl, combine the fish sauce, rice vinegar, sugar, 2 tablespoons oil, and tamarind concentrate. Stir until sugar is dissolved and set aside.
  2. Soak the rice noodles in hot tap water for about 20 minutes, or until they start to soften but not fully tender. Drain and set aside.
  3. Beat the eggs with a pinch of salt in a small bowl and set aside.
  4. In a large skillet or wok, heat 1 tablespoon of the oil under high heat for about 2 minutes. Add the shrimp and season with salt and pepper. Cook for about 2 to 3 minutes, or until the shrimp start to turn pink with browned edges. Remove shrimp and set aside.
  5. Add remaining 1 tablespoon of oil to skillet. Add garlic, shallot and thai chilies. Cook over medium heat and stir continuously for about 1 minute. Add eggs to skillet and stir vigorously with a wooden spoon until scrambled, about 30 seconds. Add the rice noodles and green onions and toss with tongs to combine. Pour the tamarind/fish sauce mixture over the noodles and increase the heat to high, continuing to toss the ingredients with the sauce.
  6. Add 1/2 of the chopped peanuts and cooked shrimp. Toss noodles for about 2 more minutes. Add bean sprouts and cook for 30 seconds. Dish out onto hot plates and top with remaining peanuts and garnish with cilantro.

Moroccan Chicken Thighs

I’ve been making this dish for several years and I never get tired of it. The combination of the sweet sauce, warm spices and salty olives is addictive. It’s fast to make and leftovers are just as good the next day. If you don’t devour it all… which I usually do.

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken thighs, trimmed and cut to bite size pieces
  • ½ cup chopped fresh cilantro
  • ½ cup quartered dried apricots figs (about 2 ounces)
  • ¼ cup chopped green olives
  • 1 tablespoon minced garlic
  • 3 tablespoons dry Marsala or Madeira
  • 1 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cardamom

DIRECTIONS

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until browned, stirring frequently. Stir in remaining ingredients.

Reduce heat to medium and cook for about 8 minutes, stirring occasionally. To finish sprinkle with a little more cilantro.

Serve over a bed of couscous.

Serves 4.

Healthy & Hearty Spaghetti with Meatballs

I’ve been working a lot and traveling a lot the past few months. Meaning I’ve been eating a lot of fabulous foods and treating myself to things I would typically pass up at home. Pastries. Potatoes. Pasta. Time to get back to the healthy meals. Luckily, this meal feels like a treat.

I admit, I was skeptical these meatballs from the yummy Rocco Dispirito would actually be satisfying. Considering he reduced the calories from 1200 to 350, the meatballs are surprisingly moist and tender, full of flavor and the tomato sauce is rich and hearty. I’m sure the original version of his Mama’s Meatballs are delicious… but I’ll take these and feel less guilty about dessert.

The weirdest ingredient in this recipe is the puffed kamut. It’s a brilliant replacement for breadcrumbs… and I’m thinking it could make a cool replacement in rice krispy treats… but I’ll tackle that later. You can find it at Whole Foods, Sprouts or most any health food store. I prefer to blitz it in food processor into coarse crumbs for this recipe.

If you really want to take this to the ultimate in healthy meals… skip the pasta and substitute spaghetti squash, one of my favorites.

Healthy & Hearty Spaghetti with Meatballs

INGREDIENTS

  • olive oil
  • 2 cloves chopped garlic
  • 1/2 cup yellow onion, diced small
  • dried red chili flakes
  • 1 cup reduced sodium chicken stock
  • 28 ounce can Cento tomato puree
  • 1 tsp fresh oregano
  • 5-6 leaves fresh basil, chopped
  • 1/2 medium eggplant (halved lengthwise)
  • salt & pepper
  • 6 ozs ground turkey breast
  • 4 ozs lean ground beef (93/7)
  • 2 ozs lean ground pork
  • 1 egg white
  • 1/4 cup fresh parsley leaves, chopped
  • 1/2 oz parmigiano-reggiano, grated
  • 2 cups puffed kamut cereal (Arrowhead brand)
  • 6 ozs spaghetti (kamut or brown rice)

DIRECTIONS

Make the sauce: In a large saucepan heat olive oil. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree, diced tomatoes & herbs. Simmer over low heat for an hour.

Make the eggplant puree: Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 5 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 3 minutes. Let cool.

Make the meatballs: In a large bowl, add the meats and mix gently to incorporate. Place the egg white, ¼ cup chicken stock, ¼ cup onion, 1 clove garlic and parsley in a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.

Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. Make each meatball a heaping tablespoon and form into balls with your hands. Should make around 16 meatballs.

Heat a few teaspoons olive oil in a large nonstick sauté pan over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and add more olive oil if needed. Repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.

Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer’s instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

Turkey & Sweetcorn Meatballs with Roasted Pepper Sauce

Now you see them, now you don’t…

These meatballs are really satisfying and disappear pretty quickly! I have used ground turkey & chicken and both are equally delicious. Don’t skip the sauce… it is a must. Serve warm or at room temperature (or eat them cold out of the fridge like me).

INGREDIENTS

For the meatballs:

  • 1/2 cup corn (fresh or frozen)
  • 3 slices of stale white bread, crusts removed
  • 1lb ground turkey or chicken
  • 1 egg
  • 4 green onions, finely chopped
  • 1 tbsp chopped parsley
  • 2 1/2 tsp ground cumin
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 garlic clove, minced
  • canola or sunflower oil

For the sauce:

  • 4 red bell peppers
  • 3 tbsp olive oil
  • 1 tsp salt
  • 2 tbsp cilantro, chopped
  • 1 garlic clove
  • 1 small Fresno chili, deseeded
  • 2 tbsp sweet chili sauce
  • 2 tbsp apple cider vinegar

DIRECTIONS

  1. Preheat the oven to 400F. To prepare the peppers for the sauce, quarter them with a sharp knife and shave off the white parts and the seeds. Put them in a roasting tray and toss with 2 tablespoons of the olive oil and ½ teaspoon of the salt, then roast in the oven for 35 minutes or until soft. Transfer the hot peppers to a bowl and cover it with plastic wrap. Once they have cooled down a little, you can peel them, although it isn’t essential for this sauce. In any case, place them in a blender or food processor with their roasting juices and add the rest of the sauce ingredients. Process until smooth, then taste and adjust the salt if necessary. Set aside.
  2. For the meatballs, place a heavy non-stick frying pan over a high heat and throw in the corn kernels. Toss them in the hot pan for 2-3 minutes, until lightly blackened. Remove and leave to cool.
  3. Soak the bread in cold water for a minute, then squeeze well and crumble it into a large bowl. Add all the rest of the ingredients except the oil and mix well with your hands.
  4. Pour a shallow depth of sunflower or canola oil into your heavy frying pan. Allow it to heat up well and then fry about a teaspoon of the mince mix in it. Remove, let cool a little and then taste. Adjust the amount of salt and pepper in the uncooked mixture to your liking.
  5. With wet hands, shape the mince mix into balls, about the size of golf balls. Brown them in small batches in the hot oil, turning them around in the pan until they are golden brown all over. Transfer to an oven tray, place in the oven at 400F and bake for about 5 minutes. When you press one with your finger, the meat should bounce back. If unsure, break one open to check that it is cooked inside. Serve hot or warm, with the pepper sauce on the side.

Greek Chicken Meatballs with Spicy Yogurt Sauce

This is the one Rachel Ray recipe in my repertoire… probably because she hasn’t concocted some silly name for them, as she tends to do. I’ve made a few modifications – adding sundried tomatoes, changing up the seasonings, etc. These chicken meatballs are a go to meal when I’ve got chicken that I’m tired on grilling. Serve with pita bread, salads or just dip and enjoy as is.

My cheap tip: Make your own ground chicken. I always have chicken breasts in my freezer. Instead of buying ground chicken I but the chicken into cubes and grind in my food processor. Cheaper, easy and just as good. Feel free to substitute ground turkey or pork.

INGREDIENTS

Chicken Meatballs:

  • 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
  • 1/2 white or yellow onion, finely chopped
  • 3 cloves garlic, chopped, divided
  • 1 box frozen chopped spinach, defrosted
  • 3/4 cup crumbled feta cheese
  • 1 pound ground chicken
  • 1 teaspoon ground coriander
  • 1/2 cup sundried tomatoes, chopped
  • salt & pepper

Yogurt Sauce:

  • 1 1/2 cups Greek style plain yogurt
  • 1 clove garlic
  • 1/2 lemon, juiced
  • 1 1/2 teaspoons, 1/2 a palm full, cumin
  • 1 1/2 teaspoons, 1/2 a palm full, coriander
  • Salt

DIRECTIONS

Preheat the oven to 400 degrees F.

In a bowl combine onion and 2 cloves of garlic. Squeeze the water out of the spinach until completely dry. Separate the spinach as you add it to garlic and onion. Add feta, chicken , sundried tomatoes and coriander to the bowl and a liberal drizzle of extra-virgin olive oil. Season with salt and pepper. Mix the meat with veggies and feta and form 18 (1 1/2-inch) meatballs. Brush a nonstick cookie sheet with a little olive oil. Place the meatballs on the cookie sheet and bake 10 to 12 minutes until they are golden and juices run clear.

Place yogurt, garlic, lemon juice, cumin, coriander and a little salt in food processor and process until smooth. Adjust seasonings and transfer to a serving bowl. Serve meatballs with sauce.

Roasted Beet Gnocchi with Gorgonzola Cream Sauce & Toasted Walnuts

This is only the second time I have ever made gnocchi. The first attempt was at Christmas a few years ago. My sister and I were trying to recreate the gnocchi we devoured at The Spotted Pig in NYC. It wasn’t successful. But I’ve been watching, researching and getting a better grasp on the art of making gnocchi since that disaster. The secret: don’t overwork the dough and start with room temperature ingredients.

This dish is a show stopper and a total make-ahead meal. It’s absolutely stunning with the magenta morsels nestled in the creamy sea of white. I served this for a girl’s dinner on a weeknight and all of the pieces were made days before. The gnocchi were prepared a week before and popped in the freezer (thaw the day of in the refrigerator). The cream sauce was made 2 days ahead and kept in the refrigerator and reheated. Assembly was quick. Impress your people. Feed them this.

INGREDIENTS

For the gnocchi:

  • 3 small red beets, roasted and pureed
  • 1 pound whole milk fresh ricotta cheese
  • 1 large egg
  • 3/4 cup Parmesan cheese, grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup flour

For the cream sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 12 ounces of Gorgonzola cheese, crumbled

For the garnishes:

  • 1/4 cup toasted walnuts
  • 10 fresh basil leaves – chiffonade (long thin strips)
  • Parmesan Cheese – for garnish
  • Gorgonzola crumbles – for garnish

DIRECTIONS

To roast beets: Preheat oven to 375 degrees. Rinse and dry beets. On a large sheet of foil, drizzle beats with olive oil & season with salt. Fold into foil pouch (or bake in a baking dish covered with foil) and bake for 30min -1 hour, depending on the size of the beets. They should be fork tender. Place into food processor and puree. Set aside.

To make the gnocchi: Place beet puree in a large bowl. Stir in ricotta, eggs, cheese, salt and pepper. Mix in 1 cup of the flour. (Dough can be made one day ahead, cover and refrigerate).

Sprinkle some flour on your countertop or board. Take a handful of the “dough” and place on counter or board. Lightly shape & roll the dough into a log. Cut into 1-inch pieces and shape into balls. Then transfer to baking sheet. Do this in batches. (Gnocchi can be prepared 6 hours ahead. Cover and refrigerate). Be careful to not overwork the dough – this will make it tough.

To make the sauce: In a saucepan melt the butter over medium heat. Stir in flour to create a roux and cook for 2 minutes. Slowly add in milk, whisking to keep lumps from forming. Continue to stir while sauce starts to thicken. Once the sauce has thickened and will coat the back of a spoon, blend in crumbled Gorgonzola and Parmesan until the cheese has melted. Season with salt & pepper to taste.

Preheat the broiler. Working in batches, cook gnocchi in large pot of simmering salted water until gnocchi float to the surface, about 3-4 minutes (depending on the size of the gnocchi). Using a slotted spoon, transfer gnocchi to the skillet with cream sauce.

Place skillet under the broiler until the cheese sauce has started to brown. Remove from oven and top gnocchi with toasted walnuts, fresh basil, Parmesan cheese & Gorgonzola crumbles. Drizzle with a little olive oil and serve!

Grilled Lamb Chops with Chimichurri & Yogurt Mint Sauce

Lamb chops two ways… both extremely delicious. My dinner date & fellow foodie, Scott, was the master of these two sauces and he preferred the marriage of the two. I can’t seem to move beyond the Chimichurri.

Chimichurri is Argentina’s pesto… and I’m becoming obsessed. I can’t think of anything I don’t want to put it on: fish, toasted bread, eggs, chicken, pork tacos, a garnish for soup. Chimichurri may take the lead as my favorite condiment and push balsamic vinegar to second place. It’s beautifully simple and amazingly flavorful considering the base is parsley. Add some lemon, red wine vinegar, garlic and red pepper flakes and you have a flavor treasure.

It doesn’t need much love. Mix it up – slather it on anything edible – watch the bowl empty.

INGREDIENTS

For the Marinade:

  • 8 lamb rib chops (about 1 – 1 1/2 pounds)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 lemon, juiced
  • Salt & Pepper

For the Chimichurri:

  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two. Serves 4.

For the Yogurt Mint Sauce:

  • 6 scallions, white and green parts, chopped
  • 1/2 cup chopped fresh mint leaves
  • 2 tablespoons minced fresh dill
  • Pinch of crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 7 ounces Greek yogurt
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it’s a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

DIRECTIONS

Prepare the sauces as instructed above and set aside.

In a small bowl combine marinade ingredients: garlic, olive oil, salt, pepper and lemon juice. Rub over lamb chops and let sit on the counter for about 30 minutes.

Heat a gas grill or grill pan over high heat. Add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.