Dinner this evening was lamb porn. Susan prepared four lamb loin chops following the Joy of Cooking’s recipe. She roasted two ears of corn (they’re getting rather scrawny this late in the season), and I slathered them with butter, and dusted them with dried oregano, dried parsley, and Tagin chili-lime powder. A sprinkle of Cotija cheese on the corn, and we were ready to sit down for a yummy meal.
The lamb loin chops, crusted with mustard and thyme-spiced panko, looked like this. The loin chops were served with a choice of mint sauces and Major Grey’s chutney. I chose the latter.
