Inspired by Asparagus With Green Garlic, I recently sautéed a bunch of asparagus in a little bit of olive oil and salt and pepper until it was slightly browned. It was the tastiest asparagus I'd ever had!
This isn't so much of a literal recipe as it is an idea. The proportions here are for 8 lamb chops, but other cuts may be used by varying the amounts accordingly. Dried herbs may be substituted for fresh, quantities may be adjusted to taste, etc.
- 1-1 1/2 cups bread crumbs
- 1 spring of fresh rosemary
- 1 T each of fresh oregano and thyme
- 1 1/2-2 T of fresh parsley
- 2 cloves of garlic
- salt and pepper
- 1/3 cups mustard
- 1/2 T Worcestershire sauce
Fairly finely chop all the herbs, mix the bread crumbs, herbs, salt and pepper. Pat dry the lamb, coat with mustard and Worcestershire sauce. Pat the bread crumb mixture into the mustard. Bake. Serve with mint sauce.
I enjoy macaroni and cheese, and this is a particularly good recipe.
- 3 T butter
- 3 T flour
- 1 t salt
- 1/8 t pepper
- 3 cups milk
Over medium heat, make a roux with the butter, flour, salt and pepper. Then slowly stir in the milk.
- 1 1/2 - 2 cups coarsely grated cheddar
- 1/2 t Worcestershire sauce (or more!)
- 1/2 t table mustard (or more, deli mustards are good too)
Remove the sauce from the heat and add the cheese, Worcestershire sauce and mustard.
- 8 oz (~ 2 cups) macaroni noodles
Cook noodles according to package, then combine with sauce in a casserole dish.
- 1/2 cup bread crumbs
- 1/4 cup grated cheese (a mixture of parmesan and cheddar is good)
Top the casserole with the bread crumbs and cheese, and bake 400 F for about 18 - 20 minutes.