Okay so I have never really been a fan of coleslaw but it was one of our assignments in my culinary skills class. I was not excited. I just don’t like all that mayonnaise and stuff that I usually find in the store bought coleslaw. Well come to find out you can use any vegetables and sauce you want in it!!! So to my delight I julienned away at all my favorites and made a nice sweet sauce to mix them in and voila… a nice vegetable slaw! It is so yummy! Great for summer too!
And these delicious lamb chops! They are so good and turn out really nicely when prepared this way.
Have fun with your cooking and let me know how it turns out!
Lamb chops
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup carrots, wedge slices
- ¼ cup onion, sliced
- ¼ cup celery, sliced
- ¼ cup fresh fennel
- 1 tablespoon extra virgin olive oil
- 4 lamb chops
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh dill, chopped
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
Mix oil, salt and pepper on a little plate and roll the lamb chops in it. Then sear the chops on all 4 sides over medium heat in a saucepan. Remove from heat and remove the chops from the saucepan. Add in the carrots, onion, celery and fennel to the saucepan, making a nice bed for the chops to sit on. Drizzle more oil on the vegetables so they don’t dry out. Mix together the garlic, thyme, dill, salt and olive oil and rub it onto the chops. Place the chops back into the saucepan and put into the oven at 275 degrees for 30 minutes. Take out of the oven when the temperature of the meat is at 145 degrees.
Vegetable slaw
- ½ cup carrots, julienne
- ½ cup cabbage, julienne
- ½ cup cucumber, julienne
- ¼ cup cilantro, chopped
- ¼ cup currants
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
Combine first 7 ingredients. Mix together vinegar, oil, maple syrup and pour over vegetable mixture and toss to coat.
Preparation time: 1 hour
Yield: 4 servings
Copyright 2010, J. Knudson, Original recipe
