Sometimes being a bit nontraditional can be fun.  And we do like fun around here!

I’ve been thinking up ways to use the Apricot Pepper Jam I made a few weeks ago and thought that a sauce for lamb chops might just fit the bill.  Rosemary and garlic seem to be my go-to flavors with lamb chops and every now and again, I need to get out of my rut.  I knew the flavors would be a natural for chicken or pork.  The lamb was a bit of a stretch – but a stretch that really ended up working well.

My inspiration for cooking was actually going out to dinner last night – a Saturday night – in Philadelphia.  A dear friend of ours was in town on business and it was just an automatic that we would go in to meet her for dinner. Of course, being stay-at-homes, we had no idea where to go, so Victor texted his niece who lives in the city.  She asked what we were looking for and he replied Something young and hip – everything that we’re not.  She recommended Le Virtù on East Passyunk Ave – a couple of blocks from their home.  It was a stellar choice!

It was fun getting the creative juices flowing.

Lamb Chops with Apricots

  • 4 loin lamb chops
  • 1 shallot, chopped
  • 1/2 cup dried apricots, chopped
  • 1/4 cup Apricot Pepper Jelly (or apricot jam or preserves)
  • 1 cup chicken broth
  • 1 tbsp balsamic vinegar
  • 1/2 tsp cardamom

Cook lamb chops in skillet to desired doneness.  Add chopped shallots and lightly brown.  Add chicken broth and deglaze the pan.  Add chopped apricots and continue cooking until broth is reduced by half.  Add jam, vinegar, and cardamom powder and heat through.  Taste for seasoning and add S&P as required.

Serve over lamb chops or other meat of your choice.

And then we had the nontraditional Brussels sprouts.   A huge stalk of fresh brussels sprouts is just too much for two people.  i love them, but don’t really want to eat them every night for a week.  I blanched and froze a bunch of them today.  The rest went into a bit of a stirfry.

Brussels Sprouts with Artichokes and Carrots

  • 2 cups brussels sprouts, blanched and sliced
  • 1 can artichoke hearts, drained and sliced
  • 2 carrots, sliced
  • 1 tsp ground sage
  • 1/2 cup chopped walnuts

Add vegetables to skillet and saute until browned and tender.  Stir in walnuts.  Season with salt and pepper, as desired.

And, finally, some mahogany rice.  A lighter rice would have made for a better picture, but I went for flavor.

Dessert is going to be a Pumpkin Ricotta Pie.   It’s a recipe I just came up with this afternoon, so we shall see how it came out in an hour or so…