There is no other to compare to youYou’ve got me blindly givin’ all that I have to you
You’ve shown me feelings that I – I’d never find
But those feelings ain’t complete when you’re not here all the time…
Leon Moore – Baby Love, Mother’s Finest
Yes.. it’s that day again – we set them high upon that well deserved pedestal and give them all we’ve got. And we do it will all the gratitude and love we can pull from the deepest depths of depth of our ever-loving souls.. ‘Cause – let’s face it, without their love, tolerance and belly distorting sacrifice, we just wouldn’t be here.
Now, after the eating is done – I’ll admit that as of Wednesday, I still had no idea what I was making for Mother’s Day… I was thinking “easy way out – Pot Roast”, but with our current UnFun diet, I wasn’t really going to be able to make it a great roast, and calorie-wise, there wouldn’t be anything else on the plate. So I pony-ed up and asked Mom what she would like to have. She knew those Lamb Shoulder Chops were still in the freezer from the bonus purchase last month… she chose them.
I didn’t want to just grill them, and when I bought them, I really thought I wanted to do some sort of pesto with them. So I browsed around for something I could use as an inspiration. I came across Dave Lieberman’s Broiled Lamb Chops with Walnut and Mint Gremolata... which sounded good…but I didn’t have any walnuts..I had Brazil Nuts, and I wanted a little toastier feel to it. So, of course – I made a couple of adjustments…
You can find Mr Lieberman’s original recipe here:
Broiled Lamb Chops
with Brazil Nut Gremolata
For the Lamb chops:
2 Shoulder Lamb Chops (8 Ounces Each)
Salt and freshly ground black pepper
2 tablespoons olive oil
For the Gremolata:
1/2 Cup Raw Brazil Nuts
1/2 Cup Strong Mint Leaves (I’ve use the chocolate mint I have growing in the garden) – Finely Chopped
Grated Zest of 1 lemon
3 Cloves Roasted Garlic – Minced (If you don’t feel like roasting garlic every time you need it – in most better grocery stores they have them pre made in the Fine Olives counter in the Deli)
1/2 Teaspoon Salt
Freshly Ground Black Pepper to Taste
Couple of Dashes Ground Cumin
2 Tablespoons Olive Oil
Broiler Pan to Accomodate the Chops
Medium Mixing Bowl
Small Saute Pan
- Preheat the broiler to high and adjust the rack so that it is about 6 inches from the broiler
- Season the lamb chops liberally with salt and pepper and rub the olive oil over the meat.
- Place the lamb chops on a broiler pan and cook for 5 to 6 minutes per side for medium.
- While the lamb is cooking, make the gremolata:
- Use a food processor to chop the Brazil Nuts to the consistency of very coarse sand.
- Transfer the ground nuts to a small saute pan and cook over medium heat until they begin to turn golden
- Add the nuts to a medium mixing bowl and mix in the remaining ingredients.
- When the chops are ready, top each lamb chop with one to two tablespoons of the gremolata and serve.
- Preheat the oven to 375°F.
- Un-mold both pie crusts, form into a ball and roll out into a single sheet of pastry
- Place into the dish, pressing into shape, with the excess overlapping the edges
- Wash the potatoes and cut them into 1½-inch pieces this will give you approx. 2 cups of diced potatoes
- Place them in the medium saucepan with cold salted water to cover
- Bring the water to a boil then reduce the heat to low and simmer the potatoes for 15 to 20 minutes
- While the potatoes are cooking, Thoroughly rinse and dry the greens, remove the stems, and coarsely chop the leaves (you are going to end up with a pile of chopped greens, but don’t worry – they will wilt down to a workable amount.)
- Heat the olive oil in a large skillet over medium heat until hot. Reduce the heat to medium-low
- Add the onion and cook for 5 minutes, or until it has softened, rough chop the garlic and cook for another minute
- Add half the greens and cook until they have wilted (about 5 minutes).
- Gradually add more greens once the batch has wilted until all the greens are in the pan
- Raise the heat slightly to cook off any acculminating liquid
- Drain the potatoes and Rice them into the large mixing bowl.
- Add the wilted greens and onions and stir to mix
- Grate the Cheddar and Parmigiano-Reggiano and fold the cheeses into the potato mixture along with the Tofutti Cream Cheese, nutmeg, salt and pepper to taste.
- Lightly beat the eggs and hold back 1 Tablespoon for washing the crust
- Stir the rest of the eggs into the potato mixture and spoon the filling into the pastry-lined pie plate.
- Gently lift the overhanging pastry over the filling, folding it over the filling. (Some of the crust might break off, don’t worry, it’ll just add to the rustic look of the pie)
- Brush the pastry with the reserved egg.
- Bake the pie for 40 minutes, or until the filling is heated through and the pastry is golden. Let stand for 10 minutes before cutting.
- Can be served Hot, warm, or chilled
- To make the pickle:
- Steam the carrots in the microwave for 1 minute
- Dice the zucchini into 1/2″ cubes
- Slice the steamed carrots into 1/2″ pieces
- Mix together the pickling ingredients in the sauce pan and heat to simmer on low
- Remove and pour over the carrots and zucchini and let sit for a minimum of 30 minutes
- Drain and add the pickle to the tomato dices
- Add the remaining oil and herbs
- Toss lightly to coat, chill and serve