Dear (three) readers: I apologize for the hiatus. Winter brought a period of hibernation, but more importantly, take-out nation. A couple minor health things, a heavy schedule and What I Made for Dinner was looking like this:
Monday: Vietnamese take out
Tuesday: pizza
Wednesday: leftover vietnamese take out
Thursday: Leftover pizza
Friday: booze and snacks
No more of that. Spring is here, and it's a great time to get back in the kitchen . In honor of the season last night we killed the fatted calf (well, someone did: I just bought the chops) and had grilled shoulder lamb chops. These are pretty cheap for lamb, and while they're a little more work (more bones, a little gristle), they taste really meaty and delicious. We grilled them quickly (3-4 min. per side), and when they came off the grill topped with a mixture of olive oil, lemon , thyme, oregano, and S&P. On the side was cooked orzo with shredded zucchini. Cook your orzo, and while that's boiling, shred a zucchini and saute with olive oil, salt and pepper, and chopped garlic. Add sun-dried tomatoes if you have them. When the pasta is cooked, drain and add to the skillet. Top with oregano and feta cheese. Feel like you're straight out of Athens for under $5!
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