Lamb Chops, mashed potatoes and carrots

"This recipe for lamb chops is a favourite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavour. If you double the recipe, remember that the sauce will take longer to reduce."

Ingredients

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

Directions

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

  

"Garlic and rosemary add great flavour to these creamy mashed potatoes!"

Ingredients

• 5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
• 2 tablespoons olive oil
• 4 tablespoons garlic, minced
• 2 teaspoons freshly minced rosemary leaves
• 1/2 cup skim milk
• 2 teaspoons salt
• 1 teaspoons white pepper
• 1/4 cup chives

Directions

Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.    

  

Ingredients

• Salt
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

Directions

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.