tag:blogger.com,1999:blog-23128019.post114617823308475338..comments2023-07-20T09:46:43.145-05:00Comments on What I'm Cooking Now: Easter HamDenise Normanhttp://www.blogger.com/profile/16393220639430224731noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-23128019.post-1146234034919999802006-04-28T09:20:00.000-05:002006-04-28T09:20:00.000-05:00May I second the request to keep the blog up? I ...May I second the request to keep the blog up? I check your site practically every day and have enjoyed reading your recipes and your thoughts. I cried when I read your eulogy for your mother and I think your artos is spectacular! I can't wait to see what you serve your family during non-fasting times! Please please please keep it up!<BR/><BR/>SophiaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-23128019.post-1146233415780744712006-04-28T09:10:00.000-05:002006-04-28T09:10:00.000-05:00Do keep this blog going - even now that it's after...Do keep this blog going - even now that it's after Pascha!! I've been totally enjoying it. Didn't get to make the cabbage rolls, but, there is another Fast in our future - the Apostles Fast - which is 4 weeks long on the OC this year. So I'll plan it for then.<BR/><BR/>Just for fun, here is the ol' curmudgeon's recipe for Baked Lamb Chops:<BR/>6 triple-cut lamb chops (2-3 per person depending on how hungry they are)<BR/>1/2 stick butter - cold<BR/>2 tbs dried mint leaves<BR/>2 cloves garlic<BR/>Kosher salt<BR/>freshly ground pepper<BR/>EVOO (Extra Virgin Olive Oil)<BR/><BR/>Preheat oven to 375 deg<BR/>Trim lamb chops of excess fat, leaving less than 1/8 inch thickness. Oil both sides of the lamb chops with EVOO, place on a cooling rack on a lipped cookie sheet.<BR/>Mince garlic finely. Chop butter into very small pieces. Add a little Kosher salt and some freshly ground pepper to the butter pieces. Using a tiny blender, blend the butter, garlic and mint leaves together. (It will get "lost" in a big blender. If you don't have an itty-bitty blender, use a pastry cutter to cut the butter and the seasonings together.)<BR/>Spread seasoned butter on top of each lamb chop. Use it all up. If it doesn't look thick enough, make more. ;-)<BR/>Place chops in oven and cook for about 20 minutes (you want lamb to be a little pink).<BR/><BR/>Serve with a nice spinach salad and some soft rolls for sopping up the juices.<BR/>YUM!<BR/>Love<BR/>ElizabethElizabethhttps://www.blogger.com/profile/16235917932407164518noreply@blogger.com