That looks great!The last word in 'finger food'
Stuffed with bread crumbs,parsley,chopped garlic and cheese.
Cooked slow and finished with tomato sauce and more cheese.
A bottle of red, extra napkins and some smooth music on the stereo. Life is good!
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I love lamb. Did you add the marjoram and thyme to your marinade or use after. I add a sprig of rosemary and thyme to my marinade. That plate looks great.Something different tonight ... Stuffed squash w/lamb chops ...
Acorn squash pre-baked, then filled with a mix of mushrooms, onions, rotel, sweet peppers, and shredded cheese. The filling is also mostly cooked in advance and added to the squash after that's gone tender. Another 15 minutes to melt the cheese and meld the flavors from there.
Lamb chops were marinated overnight in onions, lemon juice, olive oil, red wine, and flavored with garlic, marjoram and thyme.
Nice mix of flavors ... gonna have to put this on my "favorites" list.
... both. Why half step? <G>
I'd think parsley would bes a nice touch too, but I didn't have any.
PS ... I bake the lamb right in the marinade as well, in a glass dish with foil on top so it can steam a bit in it's juices.
And ya ... what's the deal with lamb anyway? Right tasty meat, yet not all that popular. My local grocery has a hundred feet of meat, and maybe two of that's lamb. Used to be it was quite expensive compared to beef and pork, but that's no longer true.
And ya ... what's the deal with lamb anyway?