Sunday was recipe development day. Inspired by Swedish lamb roast with dill sauce, I flipped it to lamb chops rubbed with dill salt and blackpepper, served with dill sauce my way (hint--check out my Norwegian Sailor Stew recipe for the twist), and a mixed spring green salad with radish greens, roasted radishes, yellow pepper dressed with a dressing using one of the company's TNT dressing recipes, hasselback potato with garlic and chopped parsley.
The 2nd recipe also used lamb chops. These were rubbed with an South African inspired rub and served with a combination of root vegetables also seasoned with South African seasonings. The lamb chops got a thumb's up from both of us, but I need to make the veggies again and play with the seasonings some more.
The goal was to develop two recipes using lamb (cut of my choice); one to feature spring lamb and the tastes of spring, that involved little prep work, and took 35-40 minutes (including prep time--yup--I figured out how to do the potatoes in under 45 minutes). The other recipe was to feature fall lamb (cut of my choice) and veggies available in the fall. Since the chops from the lamb I got in the fall are packaged in packs of two, I decided lamb chops were the cut I'd use.
I forgot to download the pictures. I can't share the recipes since I am developing the recipes for a company. But, if I remember to download the pictures in the next day or so, I can post those.