Lamb Chops with Mushroom Garlic Sauce

On Sunday I didn't have a lot of time to pour into dinner, but I love a basic brown butter sauce with lots of garlic and a fair amount of mushrooms. I wasn't sure what to expect with the lamb, so I went ahead and pounded it like normal meat, and I made my sauce decently strong so that the lamb flavor could be masked if needed. But the lamb was actually really good, tender and though flavorful it wasn't too strong! I served it with roasted garlic and bacon brussel sprouts.

 

Pasta with Abruzzi-Style Lamb Sauce

On Sunday I had my sister Maria and her husband Jon over to share sunday dinner with Becki and I. I have to admit I was a little afraid to serve lamb to someone who doesn't really care for strongly flavored meats, but I found this lovely recipe and I must say that turned out great! I used the leftover leg-of-lamb which I'd frozen last week, and made the dish with gluten-free pasta. I served it with Ria's beautiful salad, and toasted-buttery baguettes.

Now on to the next Lamb dinner!

Leg of Lamb:

   The theme this month is Lamb! I am so excited to experiment with this unfamiliar meat; until Sunday I had never laid my hands on a raw piece of lamb, but by the end of the day I had bought, prepared and roasted a leg of lamb. 

   Becki and I decided that lamb may not be our favorite entree in the world, but this particular Leg of Lamb was a success.

Becki, (my sister who is stuck as my little guinea pig for all of these culinary attempts--be they successes or epic failures,) also gets credit for this pretty little picture of my Rosemary and Garlic rubbed roast.