Tender and juicy (if cooked properly, of course) with the slightest hint of earthy flavor makes lamb one of my favorite proteins. During the summer months I prefer my lamb grilled. The direct high heat of the grill sears lamb beautifully intensifying its earthy qualities. Thursday's supper reminded me just how much I love baby sheep. The best part about this dish? The herbs and natural flavor of the lamb do all the work to make this dish so delicious.
Marinated Lamb Chops and Roasted Figs
6 lamb chops
15 fresh figs
2 tbsp fresh marjoram
2 tbsp fresh rosemary
2 tbsp fresh thyme
2-3 tbsp olive oil
1 tsp sea salt
Chop the fresh herbs and combine with sea salt and olive oil in the bottom of a large plastic bag. Add lamb chops and coat lamb chops with marinade. Let marinade at room temperature for at least 3 hours or up to overnight.
Once the lamb has marinated to your liking, preheat oven to 450ºF. Slice figs in half and place on a baking sheet. Drizzle olive oil over figs and sprinkle with any herb you like. I used dried thyme. Roast in oven for 10 minutes.
Grill lamb to desired doneness. I prefer medium rare, which is about 4-5 minutes on each side for a smaller lamb chop, about 6-7 minutes for a meatier piece. Make sure to heat enough so that your lamb sears on each side.
Peach-Lavender Bread Pudding
Everybody has their perfect comfort food. For my friend, Whitney, its mac 'n cheese. For my friend, Rachel, its sautéed mushrooms. For me it is undoubtedly bread pudding. It is one of those menu offerings that I will always order.
This bread pudding recipe was inspired by the Top Chef Quickfire cookbook given to me as a graduation gift from another dear friend (I know he reads this-- thank you!!).
6 eggs
2 cups of heavy cream
10 - 12 bakery hot dog buns (not the cheap ones with preservatives, freshly baked ones) you can also use challah or brioche bread here
2 tsp cinnamon
2 tsp ground ginger
3-4 peaches
1 tbsp dried lavender (fresh works, too)
4 tblsp honey
1 pint low fat frozen yogurt
2 tblsp chopped crystallized ginger
1 tblsp unsalted butter
*Note: make sure that the pan you use to bake the actual bread pudding in is able to be placed inside another. You'll be filling the larger pan with water for a water bath.
Preheat oven to 350ºF
Allow low fat yogurt to soften while you chop the crystallized ginger. Combine and replace yogurt in freezer.
Cut hot dog buns into 1 inch cubes. Place in the smaller of the two pans.
Mix the cream, eggs, cinnamon and ginger in a small bowl. Pour this mixture over the hot dog buns. The cream mixture should cover the hot dog buns completely. Let stand for 30 minutes. The bread will soak up all of the egg-cream mixture, so you'll need to make sure the amount of liquid is sufficient to make the hot dog buns soggy.
After 30 minutes place the bread mixture pan in second pan and pour water halfway up the side. Place carefully in the oven and bake until set, about 30 minutes. Remove carefully from the oven.
Chop peaches. Heat butter in a pan. Sauté peaches, add honey and lavender to the pan. Cook until soft.
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