Katie Had a Little Lamb…And Then She Cooked It.

16 Apr

I have been pining to cook up some lamb lately, and unfortunately noticed that it is outrageously priced. This however, was remedied by the wonderful existence of Costco where i found a beautiful pack of 8 Australian lamb chops for the bargain price of 19$. So at that I “cooked” up a plan for a wonderful 3 course meal in which I could woo and seduce my boyfriend. Roast rosemary lambchops, tortellini/leek soup to start, and brownies for dessert. Whats not to love.

Tortellini Soup with Carrots, Peas and Leeks:

2 medium leeks (12 oz. untrimmed)
1 Tbs. unsalted butter
3 cloves garlic, finely chopped (about 1 Tbs.)
1/2 medium carrot, peeled and finely diced (2 Tbs.)
Kosher salt
Freshly ground black pepper
5 cups low-salt canned chicken broth
8 oz. frozen cheese tortellini
1 cup frozen peas
1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano

Trim the roots and dark green leaves from the leeks. Slice the white and light green part in half lengthwise and then slice the halves thinly crosswise. Rinse well and drain.

Melt the butter in a 4-qt. saucepan over medium heat. Add the garlic, leeks, and carrot. Season with a couple pinches of salt and cook, stirring occasionally, until tender, 5 to 7 minutes. (It’s fine if the vegetables brown lightly.) Stir in 1/4 tsp. pepper and cook for about 20 seconds, then add the chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Continue to simmer until the tortellini are cooked, 3 to 5 minutes.

Season to taste with salt and pepper. Portion the soup into warm bowls, top each with some of the cheese, and serve.

Lamb Chops:

1 Large roasting pan

1 Large Carrot, rougly chopped

1/2 Onion, chopped

3-4 cloves of Garlic, whole

Bag of mini Yukon Potato, Halved



A few Sprigs of Rosemary, Thyme

2-3 tablespoons of Olive Oil

Lamb Chops

In the roasting pan, place the potatoes, carrot, onion, and garlic. cover in olive oil, add desired amount of salt and pepper and mix together. Next, take full sprigs of Rosemary and Thyme and scatter throughout. Heat the oven to about 425 degrees, and roast potatoes, stirring occasionally.

At about 30 minutes, or when vegetables are just about tender, you’ll want to add the lamb. Before doing so, season both sides with salt and pepper, and I also added a few dashes of dried rosemary to ensure the rosemary taste stuck out. Now on the exact cooking time of the meat I am unsure, unfortunately I overcooked mine by a couple minutes. I would estimate 15-20 minutes, but be sure to check the meat as it cooks to ensure your desired doness. When that is reached, take the pan out, let the meat rest for a few moments, and serve!

As a side dish, I made Yorkshire Puddings as well, and they are so easy to make!

Yorkshire Puddings:

Heat oven to 450 degrees

1 cup Flour

1 Egg

1 Cup milk

tsp salt

Vegetable oil

Muffin Tin

Fill each individual tin with a small layer of vegetable oil. When oven is at heat, place the pan with oil in to heat oil. Whilst that is happening, mix the other ingredients in a bowl until smooth. once the oil is smoking hot, remove from oven. Fill each tin with batter about halfway as it will rise when cooking. Place tin in the oven for about 20 minutes then serve!

Here’s the final spread, completed with a Red Wine, some candles, and love. Needless to say, it was a delicious dinner and incredibly easy to create! Nothing makes me happier than a successful home cooked meal!


2 Responses to “Katie Had a Little Lamb…And Then She Cooked It.”

  1. mathewdowling April 16, 2012 at 3:59 pm #

    Great title for a blog.

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