Tuesday night's dinner doesn't really qualify for 100 new recipes, but it does deserve a mention. It was a dinner that owed its greatness to the the component ingredients, rather than anything I did to them.
I got the lamb chops very cheap at Pepper's that morning and intended to get them in marinade immediately, but didn't get around to it until about half past four. The chops had my favourite combination of stickers on their package: a green one reading "ORGANIC" and a red one that said "REDUCED". Jackpot! My sister is shocked that I buy reduced meat and fish at Pepper's, not because she wouldn't do it herself, but because she assumed I would look down my nose at anything that said "Should be eaten or frozen on the day of purchase". Oh how wrong she is. There's nothing that makes me happier than seeing that red REDUCED label on some fresh halibut or sockeye salmon unless it's the red label/green label combination. Even if I'm not at all in the mood for steak, I will always buy one if it's got the red label/green label combo, and pop it in the freezer for another day.
The marinade I used was nothing exciting: oil and lemon juice, s&p, garlic, rosemary and parsley. Likewise, I did nothing remarkable to the potatoes: just boiled them, then treated them to a butter and dill bath. The only thing I actually made was that blue cheese dressing, using less garlic this time. The greens were of the pre-washed, plastic bag variety.
Tobias put the chops on the bbq, but we ran out of propane halfway through so he finished them on the grill pan. The baby was out-of-sorts which meant I had to hold him while I ate, but this gave me the excuse I needed to pick up my lamb chop by the bone and eat it with my hands, getting every last bit of meat.
The wine was an Australian Bordeaux-style blend by Penmara. It's called mcp because it's a blend of merlot, cab. franc, and petit verdot. Micheline said it would go with lamb and boy did it ever.
Oh what a meal! No dessert was necessary.
