...And, there you have it:

School starts on Monday, and we've got to go to a department bbq tomorrow, so tonight seemed the best time to have one last, special, summer dinner (well, at least until next week when we have the three-day labor day holiday to contend with). So, at the market today we spied some lamb chops on sale and snapped those up. I'd seen a Bobby Flay recipe online a couple of days ago that looked interesting, and so had an idea of what to do with them.

Now, I think Bobby Flay is a bit of a primadonna pretty boy, but, he does do fantastic things with fruits and different chilis. While I much prefer Jamie Oliver's or Alton Brown's overall cooking styles, I am consistently tempted by Flay's more accessible recipes.


This time around the sauce for the lamb called for dried cherries, cabernet sauvingon, and stems from mint plants. Forutnately, we have no shortage of mint, so this was easy. After reducing the wine and simultaneously rehydrating the cherries, I added some mint leaves and sugar, and a slurry of corn starch. I whacked the lamb chops on a griddle and then topped them with the sauce and a little feta cheese for color. I threw some cous cous together with roasted cherry tomatos and mushrooms and fresh parsley for a side and steamed some corn in water and tarragon vinegar. An accessible shiraz tied it all together (like a nice rug does for a living room...).


Anyway, Mina seemed to like it...