Hi, all! Happy Labor Day! I hope you all enjoyed your long weekend. My husband and I spent ours in Pennsylvania, visiting my sister. She lives in this great foodie/artsy town, so we went for a “First Friday” weekend, where we saw a lot of local art as well as enjoyed some awesome food! My sister loves to cook as much as I do, so we wanted to do something fun for dinner while we were there. My husband’s aunt had recently bought me “Foodie Dice” for my birthday, so we decided that we would use the dice to decide our meal! With the dice, you roll for a seasonal vegetable, protein, starch, herbs/spices, and type of cooking- then you have to combine all those ingredients into one delicious dish! We rolled lamb, potatoes, thyme, green beans, onions, and something in the dish had to be roasted.

We decided to get all our ingredients from Central Market, which is the longest continuously run indoor farmers’ market in the USA. Here are some pictures of the market:

We got some thick bone-in lamb chops and multi colored potatoes, along with some fresh green beans. Here’s what we did with them:

Roasted Multicolor Potatoes

• 3-4 large potatoes of varying colors (we used purple, red, and yellow- don’t use sweet potatoes unless you want a very different flavor!).
• chopped rosemary to taste
• chopped yellow onion to taste
• powdered garlic to taste
• extra virgin olive oil
• salt and pepper

Toss all the ingredients together and arrange in a single layer on a baking sheet.

If you’re making these only, you can roast them at 425°F for about 30 minutes or until they’re fork tender. We roasted them so that they would be done at the same time as the lamb, so we put them in at 425°F for 10 minutes, then lowered the oven to 325°F for 20 minutes while the lamb cooked, and then raised the temperature to 475°F for 10-15 minutes until they were done.

Herb Rubbed Lamb Chops:

• 3 tbsp chopped rosemary (or to taste)
• 3 tbsp chopped thyme (or to taste)
• bone-in lamb chops
• 2 tbsp brown mustard (or Dijon mustard)
• salt and pepper
• 3 tbsp minced onions

Combine the herbs, minced onion, and mustard together until it forms a paste. Rub on each side of lamb chops.

Heat 1-2 tbsp olive oil in a cast iron skillet over high heat. Sear the lamb on one side in the skillet until it is browned. Flip the chops over and put them in the oven at 325°F for about 20 minutes.

When the chops are cooked (must be between 145-160°F to be medium rare to medium well), remove them from the oven. Put aluminum foil loosely over skillet, and let the chops rest for 10 minutes. Then, serve warm.

We also steamed some green beans and just dusted them with salt and pepper for our vegetable. All in all, it was a delicious meal!

I would definitely recommend giving these recipes a try. The food was seriously so good. Happy cooking!