Last night’s dinner?
Here are the lovely donut muffins. They didn’t last long and were worth every calorie.
We’re lucky enough to have my father-in-law for the next day and a half before he goes to Engliand for a month. So we’ll eat especially well.
Tonight I have some lamb chops that are just calling to me. I am going to make a crust for them and cook them slowly on the bbq .
The crust is made like this;
Mix 3/4 cup of parmesan, 3/4 cup of chopped parsley, 2 chopped garlic cloves, 1 tsp of fresh thyme chopped (1/2 if you are using dried), cracked black pepper and a dash of salt.
Brush the chops with dijon and then pat the crust on the chops. This technique also work well if you use a leg or toast of lamb.
To go with it I will cut some heirloom tomatoes up with a bit of vinaigrette and stirfry some greens and pea pods.
Dessert if up in the air but I’ll figure something out.