Super lamb dinner and all the fixins’! The mint cream sauce is easy to do: After brazing the lamb chops, deglaze the pan with 1/4 cup of Cream de Menthe. Add 1/2 cup of cream and stir to blend. Reduce over medium heat until thickened. Taste and season as necessary. Place 1 Tablespoon, or so, on each chop and serve.
But before we get to the Roll-Ups, we had an awesome lunch at Sushi Joy again yesterday with friends Russ, Carinjoy, Maggie, Robin and myself. Here is some of the plates we had. All were delicious again and Thanks Winnie and Tiger for an awesome lunch. Left-Click any of these photos to see them enlarged.
And then, this is what Robin made tonight, the Baked Chicken Roll-Ups. They were delicious. A real change! Serve the dish with a 2011 Ste Chapelle Grenache and you have an awesome dinner.