July 1, 2016 Lunch – Polish Dog at Costco. Dinner – New Recipes Sautéed String Beans, White Beech Mushrooms, and Mung Bean Sprouts with Roasted Lamb Cops in White Wine Cream Sauce

July 1, 2016 Lunch – Polish Dog at Costco. Dinner – New Recipes Sautéed String Beans, White Beech Mushrooms, and Mung Bean Sprouts with Roasted Lamb Cops in White Wine Cream Sauce

We worked until 1:00.  Suzette and I then drove to Costco and ate Polish Dogs and then shopped for a few items for the party.

Then we crossed the street to Home Depot for mosquito spray, screws for the cabinets, and grub poison.

Then around the corner to Shamrock foods where we bought 2 No. 10 cans of black beans, lime juice for monitors, and pimientos.

Then we drove to El Super at Atrisco and Central, where we bought cabbages, milk, a papaya, white and red onions, and small taco sized tortillas. 

When we arrived home at 4:45 I started looking for recipes for the four lamb shoulder chops I had bought at Sprouts for $2.99/lb. on Wednesday.  I looked for a Chinese recipe in my 1000 Chinese Recipe cookbook, then Mastering the Art of French Cooking and found only stews that took hours to cook.  Finally, I found an interesting recipe in The Gourmet Cookbook for Lamb Chops in White Wine Sauce. Here is the recipe:

I chopped a clove of garlic, leaves from three sprigs of Rosemary, salt and white pepper, and ½ shallot for the rub.  Suzette the browned the chops in a large skillet, while I diced one white onion, one shallot, and 1 T. of thyme.  When the lamb chops were browned, Suzette transferred them to a pyrex baking dish and kept them warm in the oven.  We then sautéed the onion mixture until it softened and started to brown.  We then added 1 ½ T. of flour and let that cook for a couple of minutes to cook the flour.  We then slowly added 1 ¼ cup of white wine until the onion mixture turned into a cream sauce then added the 1 cup of PPI sausage in cream sauce we made last week.  Then I deboned the two PPI grilled lamb chops we had in the fridge and added the meat to the chops and sauce Suzette had put in a baking dish. 

We then baked the lamb covered with a piece of parchment paper for 30 minutes at 350 degrees and then uncovered for another 10 or fifteen minutes.

I had de-stemmed about 1 lb. of string beans and cleaned about 2 oz. of beech mushrooms that I Sautéed in olive oil and butter.  When I heard that Bryce was going to join us for dinner I added about 8 oz. of mung bean sprouts I had bought at Talin on Wednesday and sweated them covered by the wok cover in the large skillet until the five fennel bulbs were grilled.  

At the end we heated the PPI pasta and we plated the dinner in pasta bowls with the lamb in cream sauce laid on a pile of pasta with the vegetables on the side and garnished the dish with a grilled fennel bulb.

I picked a bottle of red from the Duero Valley of Portugal, the wine’s musty, Complexity went very well with the richness of the lamb.

We took the wine and our plates out to the gazebo and enjoyed the cool evening air as we ate.

The combination of a Rosemary herb and garlic  rub on the lamb combined with the thyme and sausage in the sauce made for a very delicious dish.

Bon Appetit