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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Rosemary Lamb Chops with Mint Barbecue Sauce

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A well-prepared lamb chop can be divinely delicious. However, an ill-prepared lamb chop can turn a person off of eating lamb.

Believe it or not, the worst lamb chops (actually, the worst lamb period) I have ever eaten was in a posh Beverly Hills, California restaurant. Ironically, it was the same restaurant where just a year earlier I had the best filet of beef steak that I have ever eaten. As the filet was not an option on my second trip, I (and a few of my colleagues) ordered the lamb. The lamb was so bad it was almost inedible (I and at least one colleague left most of it on our plates).

The second worst lamb chops I have ever eaten were, unfortunately, ones I had been making for years. Granted, I rarely made lamb chops, but the recipe I used was not a good one. Thus, I set out to cook really good lamb chops.

Inspired by a recipe I found in an old cookbook, I decided to make a mint barbecue sauce for my loin chops. After some experimenting, the results were delicious!

Lamb chops with rosemary and mint barbecue

The simple mint barbecue sauce does not really show up in this photo. Although it is a clear sauce/glaze with a slightly green tint, I think I failed to put the last coating of sauce on these. On the other hand, the rosemary is very apparent in this photo. I love rosemary, but you could use any herb you’d like or just stick to salt and pepper.

In fact, my only firm recommendations for this recipe is to use chops of at least 1 to 1 1/4 inches thick and a really good quality mint jelly.

Recipe: Rosemary Lamb Chops with Mint Barbecue Sauce

Ingredients:

  1. 8 lamb loin chops (2 per person), 1 to 1 1/2 inch thick
  2. rosemary, to taste
  3. salt, to taste
  4. pepper, to taste
  5. 1 Tbsp. oil +/or butter
  6. 1/2 c. mint jelly
  7. 1/2 c. cider vinegar
  8. 1/3 c. brown sugar
  9. 1 Tbsp. butter
  10. 1/2 tsp. ground mustard
  11. 1/2 tsp. salt

Instructions:

  1. Add salt, pepper, and rosemary to both sides of lamb chops. Cover and set aside for 15 to 20 minutes to allow the chops to come close to room temperature.
  2. In a small sauce pan, mix mint jelly, vinegar, sugar, butter, and mustard. Heat until jelly and butter have melted.
  3. Reserve about half of the jelly mixture in the pan and use the half removed for basting the chops as they cook.
  4. Heat oil +/or butter in a large skillet over med/ med-high heat.
  5. Add lamb chops to skillet and lightly brown on one side (about 1 minute or so).
  6. Turn over and base browned side with mint sauce.
  7. Turn again, and base other side with mint sauce.
  8. Cook about 2 1/2 to 3 additional minutes per each side, basting each side at least one additional side, until desired temperature is reached.
  9. For med.-rare the internal temp should be 145 degrees F, med-well should be 160 degrees F, and well should be 170 degrees F.
  10. Coat with warmed reserved sauce in sauce pan using a clean brush or spoon just before serving.
  11. May be served with reserved sauce.

Number of servings (yield): 4

Copyright © 2013.
Recipe by Paula, A Simple Home Cook.