StellaBites features a wonderful article on the late Julia Child.
Julia was definitely one of the greatest. I love teasing Lorraine about her Julia-esque love of using her bare hands to mix everything, but the truth is that Julia was a genius.
Don’t miss eGullet’s fascinating interview with Julia.
One of the things Lorraine loves nearly as much as coffee is chutney. She would have it with everything if she could, and adores all varieties of it- sweet, spicy, sour, hot. When I use the stuff in cooking, she is ecstatic.
This recipe for chutney-encrusted lamb chops is one of her favorites, is bursting with flavor, and is unbelievably easy to make:
Lamb Chops with Chutney Crust
1 cup fresh breadcrumbs
1/2 teaspoon crumbled dried rosemary
4 thick lamb loin chops
4 tablespoons chutney of your choicePreheat oven to 450 degrees F. Butter a small baking sheet. Combine breadcrumbs and rosemary on a plate and season with salt and pepper. Season lamb chops with salt and pepper.
Spread each side of chops with 1/2 tablespoon chutney. Dip each chop into breadcrumb mixture to coat; transfer to prepared baking sheet.
Bake in oven until crumbs are golden brown, and lamb is cooked to desired doneness (about 15 minutes for medium-rare).Serve, and enjoy!
Moving this site to a new server was not as easy as I expected. There were some brief flirtations with TextPattern and WordPress. Now I’m back using Moveable Type- which has everything I need and, perhaps more importantly, is the one tool I’ve already learned to use- I can breathe a sigh of relief.
I’ll have a new design up in a few days- and all the goodies will be back as well. Sincere apologies to all of you who’ve written to me, demanding where all the mouthwatering goodness went.
As a peace offering, I’m posting one of our favorite recipes from that other great chef, Jamie Oliver (yes, the naked one):
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