Get your lamb special!

Earlier this week, my bf and I dined at the Cattle Company Steakhouse (aka Black Angus Steakhouse). I love it there. Their food is always scrumptious and it’s such a great deal! I ordered the (half-rack) lamb chop special. Oh.my.goodness! It was to-die-for! The chops were so juicy and that mint chimichurri sauce was an amazing pair with the meat. I’m not too much of a mint fan, but that sauce was killer!! I have to try making it. It so reminded me of fresh pesto sauce. Yum!

These recipes looks very simple: http://www.simplyrecipes.com/recipes/mint_chimichurri/ & https://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri

I’m going to try this next time I make lamb at home. I’m excited!

I hope they add this to their main menu! It was such a great deal, and so, so delicious!

Cattle Company Steakhouse (aka Black Angus Steakhouse)
98-1262 Kaahumanu St.; Pearl City, 96782
https://www.blackangus.com/

Happy Thursday!

Auntie’s birthday dinner

This week, we celebrated my auntie’s bday. Dinner menu: rosemary/garlic/lemon zest lamb chops and round-and-round vegetarian pasta.

As my readers know, I love Giada! I was inspired by two of her dishes to make my auntie’s special birthday dinner: inspiration #1 and inspiration #2.

With inspiration #1, I made a rub using: rosemary, garlic, and lemon zest. The original recipe made with steak, minus the garlic.

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I’m ready to roast in the oven!

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The final product! It was amazing! Rosemary rocks!

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My famous Greek yogurt sauce for the lamb, or any kind of meat, for that matter. I use Chobani Greek plain yogurt and season it with pepper and garlic salt. Yummy! I can eat this on its own!

Next up, is my “round-and-round” pasta. Because we had lamb, I didn’t add any meat to the pasta. I was ecstatic to use mascarpone cheese. Giada uses it all the time in her dishes. By itself, it doesn’t have much taste it to it. The tasteΒ  reminded me of ricotta cheese. Mascarpone is very hard to find. The only place I’ve seen it is at Safeway.

 

The other ingredients that were needed to make the sauce in addition to mascarpone were: orange juice, lemon juice, and lemon zest. I cut all the veggies in “round” shapes as that was the theme. Shallots, garlic, carrots, zucchini, and brussel sprouts made up this wonderful dish.

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Yummy! The mascarpone cheese made a very light sauce. It was addicting to eat! Everyone loved it!

What a dinner!! Mission accomplished!