Lamb chops with sweet potato gratin and sauteed pea sprouts, corn and edamame For lamb chops: 1 box of Trader Joe’s seasoned rack of lamb (follow instructions on box for cooking) For Sweet Potato Gratin: 2 large sweet potatoes peeled and sliced crosswise very thinly. Each slice should have equal width. Spread slices in an even layer over buttered shallow casserole dish. Pour hot cream (stirring 1 cup of whipping cream, 1/3 tbsp of grated orange peel, 1/8 tsp of nutmeg, 1/8 tsp salt, 1/8 c of sugar and dash of cinnamon in medium heat until steaming) evenly over sweet potatoes. Bake in 350 degree oven for 1 hour until top is browned and tender when pierced. For Sauteed Pea Sprouts: Saute sprouts in pan with olive oil and minced garlic for about 30 seconds. Add dash of salt for taste. Saute corn and edamame beans separately and mix with pea sprouts.
Lamb chops with sweet potato gratin and sauteed pea sprouts, corn and edamame For lamb chops: 1 box of Trader Joe’s seasoned rack of lamb (follow instructions on box for cooking) For Sweet Potato Gratin: 2 large sweet potatoes peeled and sliced crosswise very thinly. Each slice should have equal width. Spread slices in an even layer over buttered shallow casserole dish. Pour hot cream (stirring 1 cup of whipping cream, 1/3 tbsp of grated orange peel, 1/8 tsp of nutmeg, 1/8 tsp salt, 1/8 c of sugar and dash of cinnamon in medium heat until steaming) evenly over sweet potatoes. Bake in 350 degree oven for 1 hour until top is browned and tender when pierced. For Sauteed Pea Sprouts: Saute sprouts in pan with olive oil and minced garlic for about 30 seconds. Add dash of salt for taste. Saute corn and edamame beans separately and mix with pea sprouts.
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