We ate a couple of lamb chops and a bunch of veggies and potatoes.
First thing into the oven was the potatoes: they need about an hour, even if they are fingerlings. I cooked them in a little bit of chicken fat (aren’t you envious?).
The veggies were from a Longo’s veggie tray — it was about 10 days old. A few celery sticks (I ate those while working on the rest), some ‘mini carrots’, broccoli, and cauliflower. I trimmed the oxidized bits, and put everything in a baking sheet with a drizzle of olive oil, and threw a sprinkle of Tony’s favourite mix — Spike — over top.
Then the lamb chops — half a pound each — which had been marinating in olive oil, crushed garlic, and herbes de Provence for a couple of hours, hit the searing hot cast iron pan. Sizzle, sizzle.
The chops also came out of the oven first, so they could rest. The veggies stayed in the oven and caramelized a bit more.
Oh yes, we had some wine:Casillero del Diablo, a Cabernet Sauvignon from Chile.
Hope you had a good New Year’s dinner!