Moussaka

I have not found time to post on my blog in a few weeks, so here I go attempting to catch up tonight...first on the list a many, moussaka a classic Greek dish.

I have been wanting to try to recreate this meal for my hubby for a few years now.  He always loves it when we go to a local restaurant.  This is a very time consuming meal, makes a ton and tastes great, but I have to say I had to use the one and only Bobby Flay's recipe....why not, right?  If he makes a mean moussaka, I'll try it!

Garlic & Rosemary Lamb Lollipop Chops

Yesterday, I caught up on a ton of blogging, sorry about the delay!  I feel like I have not cooked a truly delicious, elegant meal in a while and have been wanting to try a new dish with lamb.  So our Saturday night consisted of my first lamb dish!  DELISH!  Tender and full of flavor!  What a great date night meal:)

Ingredients:

• 1.4 pound rack of lamb
• 1 fist of garlic, peeled and chopped
• 1/4 cup rosemary, leaves removed from stems
• 1-2 tablespoons olive oil
• 1/4 cup pineapple juice
• 1/4 cup orange juice
• Salt and pepper to taste

1. Preheat oven to bake at 425.
2. In a mini food processor, pulse the olive oil, orange juice, pineapple juice, rosemary and garlic until finely minced. 
3. Cut rack of lamb into individual chops.
4. In a dish or ziploc bag, marinate the chops with the rosemary and garlic marinade.
5. Heat an oven safe skillet, I used a cast iron pan, over medium high heat, adding 1 tablespoon of olive oil to the pan.
6. Sprinkle both sides of the chops with salt and pepper (in addition to the marinade).
7. Sear chops 1-2 minutes on each side.
8. Bake for 3 minutes, remove from oven and serve.

Sides: Orange Cinnamon Moroccan Couscous and Roasted Asparagus.  Place asparagus (with olive oil, salt and pepper) in oven when getting chops ready to cook in pan. When I made the couscous, I added 1/4 cup of orange juice and boiled the water and OJ with a cinnamon stick. These were the perfect sides to the lamb chops!