1 tablespoon cornstarch
In a large skillet over medium high heat, melt butter and add olive oil. Place 4 chops in skillet and sear on each side for 2 minutes. Place on a baking sheet and repeat with remaining 4 chops. Place in a 350-degree oven and bake for 8-10 minutes or until the internal temperature is 130F for medium rare. While the lamb is cooking, make the glaze. In the same skillet with the lamb drippings add in the onion and sauté for 3 minutes over medium heat. Reduce heat to low and add in the blackberries, garlic and thyme. Smash a few of the blackberries while leaving some whole. Cook on low for 1-2 minutes then add in wine and simmer for 8-10 minutes. In a small bowl, add cornstarch and ½ cup cold water. Stir to combine. Drizzle about half of the mixture into the pan and stir to thicken. Add more until thickened to coat the back of a spoon. To serve, place lamb on a platter andtop with glaze. The whole blackberries make the presentation beautiful.
Best Roast Beef
(This is inLover Avenged!)
Take your medium sized roast beef. Dust the stop with flour, salt, and pepper.
Place in pan.
Preheat oven to 475 degrees. Put roast beef in and sear for 30 mins. Turn oven off. DO NOT OPEN THE DOOR. Two hours later? Perfect roast beef.
Make sure you put a sign on the door. If the door is opened, even for just a crack? It ruins it.
Sides
Curried Rice
(Delicious served room temperature or warm!)
2 cups Ben’s Original rice
2 beef or chicken bouillon cubes
French vinaigrette dressing
1 medium/small Bermuda onion chopped (~2/3 cup)
2/3 cup raisins
2/3 cup chopped, fresh parsley
1/2 cup slivered almonds
2 tablespoons of curry powder
Small jar of Major Grey’s Chutney
Prepare rice according to the box with the bouillon cubes (3 3/4 cups of water to the 2 cups of rice). While the rice is slightly warm, add enough dressing to moisten and flavor. Add onion, raisins, parsley, almonds and curry powder. Mix and serve with chutney.
Braised Collard Greens with garlic and chicken broth
(John Matthew loves this!)
1 bunch of collard greens
1 cup white wine
3 cups chicken broth
3 slices bacon
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional)
1/2 tablespoon minced garlic
