OhFeelYa's still here, and still easy (just kidding, Mom!). Still full of easy dinner ideas. Now that we've made it through the great winter of pork and potatoes, I'm trying to get more veggies in around here. My silly husband, who would attend the Church of Bacon if such a thing existed, is also a great lover of lamb. I got these pretty little chops last Saturday from a vendor at the Chestnut Square Farmer's Market in McKinney, Texas, but you could use beef fillet or pork chops or something similar . Btw, the farmer's markets are open again! Please go support your local farmers and meat producers! (Just make sure you ask each vendor where the produce comes from and if chemicals are used.)
While the lamb was warming up a little bit (I think it browns more evenly when it's closer to room temp), I hunted around in the veggie drawer to see what needed to be used. I had a leek and three perfect little bok choy as well as the heel of a head of purple cabbage (the rest was sacrificed to the fish taco gods a couple of days ago). I chopped it all up, along with a couple of cloves of garlic, and put the leek and cabbage into some bacon grease with salt and pepper to cook down a bit. I waited to add the bok choy because I just wanted it wilt a bit, not turn into mush.
While the lamb rested, I added a bit less than 1/4 cup of cider vinegar to the cabbage mix, tossed in the bok choy, and put a lid on that pan. The great thing about this veggie recipe is that it's good with cabbage and onion, brussel sprouts, and other greens. A tiny bit of bacon grease does add great flavor, but you could easily use your favorite oil or shortening and a sprinkle of smoked salt to get the desired effect. (Go easy on the smoked salt. It's potent stuff.)
|Attempted pretty picture (I'm not awesome at plating).|
I try to take pretty pictures for you all. Really. Sometimes it works out, sometimes not so much. I thought I'd try to take a pic of a normal portion, and it's so-so. However, the picture below, of what my husband actually ate, actually turned out better.
|What this basketball-sized plate really looked like just before my hubby ran off with it.|
- lamb chops
- 1/2 head of cabbage, shredded
- One leek, sliced and cleaned
- 3 small heads of bok choy
- 1/4 cup apple cider vinegar
- salt and pepper
- 2 T. bacon grease (or sub oil and a pinch of smoked salt)
- 2 cloves garlic
Heat your lamb pan to medium-high heat (or medium if your stove runs hot). Let it heat for a few minutes. When it's hot, add your ghee or other shortening. It will sizzle and melt. Add your lamb as soon as your shortening melts.
Add the bok choy to the cabbage pan, stir, turn heat to low, and put a lid on it.
Check your lamb frequently, and turn it when the first side gets a good sear on it. You may need to turn the heat down a bit at this point. Make sure that you let your lamb rest at least 4 or 6 minutes before you cut into it.