Cooking Therapy

This is a specialty recipe that I made as dinner for my 26th birthday! I hope you enjoy cooking and eating this as much as I did. Bon appetit!

For the lamb chops

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Ingredients:

4 lamb chops

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon oregano

For the potatoes

Prep Time: 5 minutes

Cook Time: 10 Minutes

Ingredients:

5 redskin potatoes, cut into quarters

3 sprigs of rosemary

2 cloves of garlic minced

2 tablespoons of butter

For the sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients:

1 tablespoon of olive oil

¼ cup of minced shallots

½ cup of red wine

1/3 cup of beef stock

¼ cup of pomegranate juice

2 tablespoons butter

1 teaspoon honey

Instructions:

• Prep the sauce first as it takes longer to cook.
• Coat a sauce pan with the olive oil
• Over a medium-high heat, cook the shallots until they become translucent
• Then add the red wine, the beef stock, and the pomegranate juice and cook until it begins reducing
• Stir in the butter and stir and cook until it reduces.
• Stir in the honey
• While the sauce is reducing let’s shift our focus to the meat and potatoes
• In a pan add the two tablespoons of butter over a medium-low heat, and add the potatoes and garlic
• As the potatoes are being cooked, add the sprigs of rosemary and cover and continue cooking over a medium-low heat
• While the potatoes are cooking and the sauce is reducing, start seasoning the lamb with the salt, pepper, and oregano
• Coat a large pan with olive oil over a medium heat
• Add the lamb chops and cook 5 minutes on each side
• The food should be getting ready at the same time
• Plate the lamb chops, adding the potatoes on the side, and drizzle the sauce over the lamb
• Enjoy!