Saturday, August 18, 2007

Broiled Lamb with Summer Vegetable Gratin

Summer Vegetable Gratin

1 medium eggplant, peeled and sliced 1/2"
2 medium zucchini, sliced 1/2"
5 larger roma tomatoes, sliced
(you want about a pound of each)

olive oil
coarse salt
coarse grind pepper
1 tsp finely chopped rosemary


• preheat oven to 400
• lightly oil 8 x 8 baking dish (you can use a larger one as well, it just won't be so layered)
• arrange about 1/3 of the eggplant in an overlapping row. Repeat with zucchini, then tomato.
• Once you have a full layer, season with salt and pepper.
• Repeat until all the vegs are used
• drizzle with olive oil, and sprinkle with rosemary
• bake for 40 minutes



Broiled Lamb

12 lamb rib chops, about 1 3/4" thick
6 tbsp-ish olive oil
3 cloves garlic, minced
coarse salt
lots of pepper

• preheat broiler (or you can use a grill)
• in large-ish baking dish, mix olive oil, garlic, salt & pepper
• add lamb chops, turning to coat, adding extra pepper as needed. (You can let it sit for 20 minutes or so, but isn't really necessary.)
• broil for five minutes
• turn the chops, basting with excess oil
• broil for about 8 more minutes. (if you are using a smaller cut of lamb, knock your cooking time down as needed.)


Well paired with a 1996 Les Tourelles de Longueville Pauillac.



August 17, 2007
French Dinner Party in advance appreciation of Matthew & Erin's birthdays (with Matthew, Mat, Mark, Monique & Keely)

(Both are fast and easy to make, with very simple seasoning. And completely amazing. The tomatoes in the gratin were especially good.)

No comments: