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Hello my little lamb chops!
Cooking for two? A romantic dinner perhaps? Consider the lamb chop—delicate, tender, juicy, and easy. Rub with some chopped herbs, garlic, salt and pepper, and olive oil, let sit for a bit, sear all over on high heat, let rest a few minutes, and serve. A lamb chop is such a lovely tender cut of meat, you just don’t have to do much to it. In fact, the only thing you really have to take care with is to not overcook it. Lamb is best served rare, though if you have eaters who prefer their meat medium or well, you can always cook it longer. Serve with some mashed potatoes or celery root, and a salad of mixed greens.
Gnarly, dude. That’s the expression that comes to mind when I think of celery root. It really is rather gnarly—a big bulbous root vegetable, often tangled with twisted daughter roots. It can also be challenging to prep, given the said tangled roots and the fact that it tends to be hard, butternut squash hard, to cut. That said, it is one of the most lovely things to eat. Raw, it’s delightful in salads. Cooked, it sweetens, and tastes a little like a parsnip that fell in with some celery ribs. It is often mashed and mixed with mashed potatoes, but I enjoy it all on its own, mashed with some butter and milk or cream. It’s a perfect side for lamb, steak, or chicken.
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