Sunday, July 09, 2006

Dinner at Home


Mixed Green Salad with Balsamic Vinagrette


Lamb Chops with Garlic-Herb Butter Sauce
I sautee these lamb chops, which are about 2 1/2 inches thick, on medium high in a mixture of butter and olive oil for 2 minutes on each side for a perfect crust and a rare inside. They are seasoned with salt, pepper and granulated garlic. The sauce is simply 10 cloves of minced garlic simmered in butter until golden, and a few handfuls of chopped basil and lemon-thyme thrown in at the last minute. Very yummy.


# posted by Giao and Alexis @ 8:22 PM
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