Saturday, November 03, 2007

Mustard Lamb Chops with Braised Fennel and Leeks

These thin, tasty lamb chops are cut from a rack and grill up in the George Foreman in no time. The braised fennel and leeks were less successful, but were basically a fennel bulbs and a few leeks, rough-cut and braised in about 1/2 cup of chicken broth until tender. We ended up pureeing the veggies with more chicken broth to make a soup that tasted better than the braised veggies alone.

Mustard Lamb Chops
-8 small lamb chops
-3 tb mustard
-2 tb apple cider vinegar
-2 tb olive oil
-salt and pepper to taste

Marinate the lambchops in the rest of the ingredients, which you mix until thoroughly combined. Grill on a George Foreman for about 4 or 5 minutes for medium rare.

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