Friday June 1, 2018: Dinner No. 114: Lamb Chops, Kale x2 salad, and Raita-ish salad
June 6th, 2018 by Kate

Tonight we wanted to make a big meal that would give us leftovers for the weekend (because we have a lot of soccer, homework and other stuff planned (yeah…like Fortnite).  So we made a double rack of lamb. Everyone thinks rack of lamb is fancy and hard, but it’s actually easy and simple.  We just marinade it for a couple of hours in a garlic herb rub and then cook it.  We also made kale salad with kale prepared two ways (that’s why it’s called Kale X2 salad), cous cous and a salad based on raita.  (Basically it’s raita, but we add more cucumbers and tomatoes than usual).  Anyway since Alex had soccer practice, she did the marinade beforehand and I (Max) worked on the rest.


Lamb Marinade

For the marinade, you ust combine chopped garlic, rosemary and thymb with olive oil and salt and pepper.  Then you rub it all over the lamb chops and let sit in a plastic bag. You can let is sit overnight in the fridge or for an hour before cooking at room temperature.

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Then before cooking you score the fat side of the lamb (that means cut across diagonally) and you wrap the bones in foil so they don’t burn in the oven.  The best way to cook it is to start a high heat for 10 minutes to brown it and then lower the heat for 20 or so minutes to finish it.

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Raita Salad

For the raita, we chopped cucumbers, tomatoes, red onions and scallions and then mixed it in with plain yogurt.  We just eyeballed how much cucumber and tomatoes we chopped, knowing we wanted a lot. Add salt and pepper and let sit at least an hour if possible (in the fridge) so the flavors mingle together.

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Kale x2 Salad

For the Kale x2 Salad we started with, of course, kale! We cleaned a whole bunch and put half in a bowl.  Then we sauteed the other half in a little olive oil and salt and pepper and removed from the heat and set aside.  Then we sauteed chickpeas in the same pan and set aside (on paper towels to catch extra oil).  Right before serving we combined the 2 kales, chick peas, fresh tomatoes and goat cheese.  Delicious!

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For the meal, after we let the lamb rest, we cut off the lamb chops and served them with couscous, raita and Kale x2 Salad.


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