Thursday, September 21, 2006

Lamb Chops with Pasta Beet Salad

This meal features the beet salad. The lamb chops were salted, peppered and sprinkled with fresh rosemary and grilled on the Weber, about 5 min. per side for medium rare. The beet was baked at 400 F along with a clove of minced garlic in a covered dish with 2C of water until just tender. The penne was prepared according to package directions. The beet was peeled, diced and added to the pasta along with 1/4C crumbled blue cheese. The dressing was made by mixing 1/4C orange juice with 3T olive oil and 1/2t ground coriander. This recipe serves four generously. The orange and coriander goes nicely with the rather earthy flavor of the beets. The greens and tomatoes were dressed with 1/4C olive oil and 3T balsamic vinager. We drank a Concha y Toro Cabernet/Merlot blend.

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