This week for dinner and a lovely recipe

Sunday: Bone in Rib Eye steak with peppercorn sauce, Mashed potatoes and roasted asparagus
Monday: Southwestern Chicken Salad
Tuesday: Slower Cooker Beef Stroganoff and steamed peas
Wednesday: Pork Tenderloin, Baked Potatoes and corn on the cob
Thursday: Shredded Chicken Tacos, black beans and rice
Friday: Personal size pizza and garden salad
Saturday: Leftovers

I had quite a few emails asking for the lamb chop recipe from last week. It was amazing, full of flavor, great as leftovers and easy to make. I got this recipe from my good friend Christy ( I think she got the original from Tyler Florence, but I’m not sure)

Lamb Chops w/Lemon Basil Sauce
1C lemon juice
1/3C olive oil
6 sprigs fresh rosemary, bruised
4 cloves garlic, chopped
2t salt
freshly ground black pepper
8 rack lamb chops (cut chops into 8)
1/2C chicken stock
2T butter
1/2C loosely packed basil leaves

In a large dish, combine half the lemon juice, 1/3 cup olive oil, rosemary, garlic, 1t salt and pepper. Add lamb, turn to coat and set aside for 15 min.

Preheat large skillet over med-high for 1 min. Season lamb on one side with salt and pepper. Cook season side down in oil until crisp for 2-3 min. Season top side with salt and pepper, cook until just firm to about 130-135 degrees, about 1-2 min. Transfer to a platter and cover with foil.

Sauce: pour off fat from pan. Return skillet to med. heat, add chicken stock and lemon juice. Simmer until reduced to a glace, about 4 min. add butter until melted. Add sauce to blender with basil. Serve with lamb.