On Sunday Cristian and I decided to take out some lamb chops that we hadn't made due to recurring invitations to the in-laws. Last night, yet again, our plan was derailed but in this case to my benefit. I had marinated the lamb chops in Syrah, olive oil, salt, pepper, garlic, crushed red pepper and parsley. After sitting in the bath a few days the flavor was highly intensified. I took out my cast iron grill pan and heated it up with a light layer of olive oil. In the meantime I looked up sauces to go with this delectable protein. I found Giada's very plain, very easy recipe and was very excited to use my new food processor for only the second time.
Measuring out the ingredients I pour them into the bowl - balsamic vinegar, garlic clove, salt and pepper...honey. Oh no. I completely forgot we had run out of honey. What to do? Searching the fridge I decide to be bold and try a substitute, raspberry jam. It's sweet, somewhat tart and should go well with balsamic, but garlic??? I measure it out and decide to go for it. Once the food processor is engaged I slowly and carefully pour in the vegetable oil until the mixture thickens. After only 2.5 minutes the chops have been flipped and the second batch is on the heat.
For a side dish I decide to go with spring mix, diced heirloom tomatoes and mozzarella pearls. Clean and simple. Delish. On my new everyday china I arrange my dinner for one and pour myself a glass of a red Rhone wine. I pause to take a picture of the meal I made for me then sit down. The rain is coming down lightly and the house is quiet. I may have been missing honey but I'm also missing my Honey.
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| lamb chops cooking in the grill pan | |
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| raspberry balsamic sauce |
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| finished chops |
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| finished fall feast |
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| my humble plate |
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| mmmmm | |
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