Sunday, June 29, 2014

Lamb Chops with Garlic & Mint Tzatziki

I have some big news.  Like REALLY BIG news.  It is the reason for my extended absence from posting lately.  This August, we will be moving to Washington DC.  More specifically, the Arlington area. 

This has been in the works for about a month now and it all happened so fast.  I will be joining a newly assembled National Sales Team for my company (that I love so much), Interstate Hotels & Resorts.  Instead of just working for one Marriott property, I will be working with many different clients and finding business to place at our hundreds of hotels nationwide.  It is incredibly exciting and I am just thrilled for this amazing opportunity. 

In between the interview process, working many hours a day to wrap up the departure from my hotel, traveling down to DC and begin training in the new position, house/apartment hunting and preparing for the big move, I have barely had any time to allocate for posts on this blog.  For instance, I actually made these lamb chops about 3 weeks ago and am just now finding time to edit and document this recipe!  

In the past few weeks, I've been through just about every emotion known to man.  At all times, I have a to-do list about a million miles long in my head.  Cleveland is my home... our home and it is going to be tough to leave all of our family and friends.  We love it here, but sometimes you need to take a leap of faith in order to grow professionally.

After spending the last week at our corporate office in Arlington, I'm positive that we will love it there as well.  It is a beautiful area filled with rich history and loads of culture.  As we embark on this new adventure, I can't wait to explore our new home.  Festivals.  Farmers markets. Wineries.  Restaurants. Art Galleries. Monuments and museums.  I look forward to sharing all of these experiences with you all on this blog.  

So please bear with me and stay tuned.  There is a lot on my plate over the next few months and I will do my best to post regular updates, but you know just as well as I do, that sometimes life happens. 

 Speaking of full plates... I guess I should say something about these gorgeous hunks of meat you see in the pictures above.  But after the novel I've just written, I'll let the pictures speak for themselves. Once again, Brunty Farms came through with these lovely lamb chops.  It is the season for grilling and they were delightful, grilled and topped with the herb filled sauce. 

The side you see is bulgar wheat with broccoli rabe.  I am going to try my darnedest to have that recipe out to you this week and with the upcoming holiday weekend, I think it is totally plausible.  

You will also find a few more pictures below of me playing tourist in our nation's capital (thanks Gabi)!  It is a lovely city and I still feel like I need to pinch myself as a reminder that this is really happening!  

Enjoy your short week everyone!  

Lamb Chops 
4-6 lamb chops
olive oil
garlic powder

Take the chops out of the refrigerator at least one hour before grilling and bring to room temperature.  Drizzle with a little olive oil and then liberally sprinkle both sides with salt, pepper, garlic and oregano.  Throw the chops on a grill over high heat and cook each side for about 4-6 minutes or until the internal temperature reaches about 140 degrees.  Let meat rest for at least 10 minutes so juices can redistribute.  

Garlic & Mint Tzatziki
1 seedless English cucumber, grated
1 teaspoon salt
1 1/4 cups Greek yogurt
1/4 cup goat cheese
2 tablespoons mint, finely chopped
2 tablespoons fresh dill, finely chopped
2 teaspoons lemon zest
3-4 garlic cloves, minced
salt and pepper to taste

Grate cucumber on a box grater and place in a fine mesh strainer placed over a bowl.  Sprinkle cucumber with salt and let sit for about an hour.  The cucumber will give off a lot of water but be sure to place it in a paper or tea towel and squeeze to get as much juice out as possible.

In a large bowl, mix together the drained cucumber, yogurt, goat cheese, mint, dill, lemon zest and garlic.  Let sit for at least an hour to let the flavors marry.  Taste and add salt and/or pepper as needed.  

Serve tzatziki over lamb chops.  It is also delicious as a dip for some soft pita and fresh vegetables.  

Attention Washingtonians and Virginians!  I am all ears for any recommendations for your favorite restaurants, neighborhoods or just any advice on the area.  Sharing is caring :)  

1 comment:

  1. You have a very good presentation and I love to follow you.



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