If you can’t tell, I love lamb. Hannah came over for a glass of wine and I think she was a little surprised when I offered her lamb. She loved it, but what she loved even more was the white bean puree. It was so delicious and tasted like potato soup! I used whatever vegetables I had in the fridge to make a side salad and voila! A beautiful meal.
The best part – I got to use my new mixer from my mother! It’s so handy for a puree. Normally I would have to transfer contents into a blender and it could take time since you have to let the soup cool. But with my mixer, I can skip those steps!
Grilled lamb chops with roasted garlic
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 thyme sprigs
- 1 Garlic clove
- 2 teaspoons chopped rosemary leaves
- 1/4 teaspoon ground cumin
- 4 lamb loin chops
- Salt and pepper
In a large, shallow dish, combine 1/4 cup of olive oil with thyme, minced garlic, rosemary and cumin. Add the lamb chops and turn to coat with the marinade. Refrigerate overnight.
Preheat the oven to 350 degrees. Heat 1 tablespoon oil in a large skillet. Add lamb without overcrowding. Cook until brown on both sides, turning once, 3-4 minutes per side. Transfer skillet to oven. Bake until cooked to desired doneness, 10 – 15 minutes for medium-rare. Remove from oven, tent with foil and let rest 15 minutes before serving.
White bean puree
- 3 tablespoons unsalted butter
- 1 small onion
- 1 garlic clove, minced
- 1 thyme sprig
- 2 15-ounce cans cannellini beans, drained and rinsed
- 1 cup low sodium chicken broth
- Salt and pepper
In a medium saucepan, melt the butter. Add the onion, garlic and thyme sprig and cook over moderate heat, stirring a few times, until the onion is softened, about 7 minutes. Add the beans and broth and simmer over moderately high heat until the broth is reduced by half, about 5 minutes; discard the thyme sprig. Puree the bean mixture in a blender. Season with salt and pepper and serve hot.
- Yellow grape tomatoes, halved
- Fresh pomegranates, juices squeezed
- White wine vinegar
Slice the yellow grape tomatoes and cucumber and toss with arugula. Cut the pomegranates in half and scoop the seeds out with a spoon. Place the seeds in a bowl and use a fork to squeeze as much of the juice out as possible. Use a strainer to separate the seeds from the juice. Add 1/3 cup of red wine vinegar. Serve on the side so you don’t wilt the salad.