Susan made lamb loin chops for dinner. She uses a Julia Childs recipe for rack of lamb, and it is always a delightful treat. The lamb is coated in breadcrumbs, and these take up the unctuous goodness of the fatty lamb. The salad was a store-bought spinach salad with Mandarin orange Supremes, walnuts, red onion slices, and Feta cheese crumbles. The chutneys and mint sauce rounded out the dish. Mmmm.
