This week’s Spin Cycle is “dream jobs.”
For me, it totally depends on the time of day and the circumstances. This morning, I wished I could have been an anchor on Good Morning, America so I could tell the world I don’t really CARE why Demi Moore is in the hospital and talk about something that actually matters. Yesterday, I wanted to be a member of the Texas highway patrol so I could at least hand a citation to the moron who continued to drive while filming his wife give birth in the passenger seat of their car. (Am I the only one who thinks that would have been a good time to PULL OVER TO THE SIDE OF THE ROAD??) Other dream jobs have included: head of the local school board, supreme court justice and whoever the hell is in charge of of airing
trash shows like The Real Housewives of Orange County.
Most of the time, though, I want to be exactly what I am – a wife, mother, grandmother, food blogger and aspiring cookbook author. Especially when I’m cooking and photographing something like this.
Because it is deliciousness on a plate. Quite…dreamy, so to speak.
And I’ve never really ever liked lamb all that much.
- 1 tablespoon each finely chopped red, yellow and orange bell peppers
- 1 small Jalapeno pepper, seeded and finely chopped
- 2 teaspoons lard or butter
- 8 lamb loin chops
- salt and pepper, to taste
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 2 shallots, peeled and very thinly sliced
- 1 teaspoon fresh basil, finely chopped
- 1/2 teaspoon freshly grated orange peel
- 2 tablespoons goat butter, chilled
- Melt the lard In a large sauté pan or skillet over medium heat; lightly sauté the peppers and jalapeno until they are tender-crisp, about 2 or 3 minutes. Set aside and keep warm.
- Dry the chops well with a paper towel; season on each side with salt and pepper. Increase the heat under the skillet to medium high and cook the chops until just pink, about 3 to 4 minutes per side. Set aside, cover and keep warm.
- Add the wine, vinegar, shallots, basil and orange rind to the pan; increase the heat slightly, bring to a boil and cook, stirring constantly, until reduced to about 3 tablespoons. Whisk in the goat butter, a bit at a time, until the sauce is smooth and creamy. Season to taste with salt and pepper.
- Place two chops on each plate; spoon the shallot sauce over the chops and sprinkle with the peppers. Serve immediately.
- Nutrition (per serving): 355 calories, 24.3g total fat, 92.1mg cholesterol, 73mg sodium, 498.7mg potassium, 6.7g carbohydrates, <1g fiber, <1g sugar, 21.7g protein.