08.04.08: Mustard chops, spinach and mash

She's keeping it simple: lamb chops marinated in mustard, olive oil, garlic and lemon a la Nigel Slater's Food Diaries; charlotte potatoes mashed with milk and marge, finished with slices of dark soy-basted portobello mushrooms (grilled a couple of nites ago 'just because'), and spinach shallow-boiled with a touch of nutmeg. The salad is the decadent bit tonite, with grapes, avo, and feta peeking thru the mixed rocket leaves.

HE SAYS: Definitely a Hungry-Man meal. Enjoyed the mustardy chops immensely, and the nutmeg in the spinach was a dee-licious surprise. Salad was elevated to greater tasty heights with the inclusion of the not-so-goaty feta and sweet, sweet grapes. Thumbs up all 'round!

SHE SAYS: 'Proper food' was the phrase that came to mind when I surveyed my plate this evening. Chops had just enough tangy singedness to the edges and were nice and pink inside - suppose the larger chops could have done with another couple minutes on each side, but it's better than being too tough. Spinach was light and suprisingly filling, needing nothing more than its nutmeg wink to satisfy. The hearty mash found a very decent partner in the mushroom slices, which had a nice gravy effect.

21.01.08: Grilled chops and veg

Grilled trimmed lambchops, baked carrots, and red cabbage, with ALT salad on the side (avocado, lettuce, tomato). Super easy and quick, since She marinated the chops and baked the carrots with olive oil, thyme, red wine vinegar and garlic the day before (and yes, we're still digging into the stash of red cabbage He made weeks ago).

SHE SAYS: Filling and tasty; like the way we have almost every primary colour in this dinner! I have three truly fab carrot recipes now: this one from Cook with Jamie, one from Eating Well, and the carrot salad from Medina Kitchen. Mmmmm...carrots...

HE SAYS: Lambchops were nice and tender, red cabbage again very good; the carrots were another welcome new addition.