New Year’s dinner

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.

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Start with the fat side, move to the two large flat sides. Then into the oven for a bit.

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!

 

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About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

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