If you do like lamb you might enjoy chops prepared this way.
Paired with a fine red wine, I think it is one of my favorite dinners.
This time quickly seared with lemon slices and rosemary. Vine leaves make an interesting and edible garnish. I served with creamy mashed potatoes and vibrant green grape seed oil, and a generous sprinkling of coarse sea salt.
The leaves are edible and mildly flavored ~ they crumble delicately when touched with a fork; delicious with the mashed potatoes.
The grape leaves were from our grape vines, gathered last week~ before the killing freeze, but if you don't have access to fresh grape leaves you can substitute leaves in brine from the jar. If you use fresh, make sure they are organically grown and without chemical pesticides.
The original recipe is another from one of my favorite cookbook authors ~
I've been preparing a lot of Donna's recipes lately as you may have noticed, they never disappoint. Straightforward preparation, healthy clean flavors, simple presentation and best of all ~ delicious.
Donna suggests using fresh oregano leaves, but my oregano has died back for the winter so I substituted fresh rosemary ~ no problem with availability as it is winter hardy in my zone. She serves the potatoes with olive oil instead of grape seed oil, I think it is tasty with either one.
I've posted the recipe on my recipe blog.
if you would like a printable copy.
Thank you for stopping by, and any comments you would like to share.