Lamb Chops with Honey and White Balsamic Vinegar

Canada is celebrating Thanksgiving Day today; a month earlier than the United States. It has been a relatively quiet long weekend and Thanksgiving Celebration. I have no idea why, but I clearly remember that last year’s Thanksgiving was highly emotional, loud, and extremely festive. There were also so many dramatic instances only so common to a Filipino gathering that year, which I’d rather avoid experiencing again this year.  I made sure this time around, and luckily it never occurred. Why are Filipino gatherings so emotionally sacrilegious (even in small groups)?   I always ask myself why. I also didn’t work last year. I was called this morning to cover a shift, and noticing that this year’s celebration would be eerily quiet; I jumped-in and took the shift.  More so, it was also around this period that I landed in Canada and celebrated my first ever Thanksgiving as prepared by my Aunt and second cousins.  It was the first and one of the most memorable Thanksgiving I’ve ever had (as far as I remember).

I had to cook something really very special for these two occasions.  To celebrate, I bought a portion of New Zealand Lamb Chops. I’ve always wanted Lamb Chops and since I really couldn’t finish an entire Leg of Lamb by myself, I bought these quick grilling chops instead.  Lamb Chops of this quality is very similar to buying an Angus quality T-bone steak. I just don’t understand why it’s so bloody expensive; and minutely cut and prepared to serve one (Why Iska?).

My life this year versus last year is more at peace; must be, given the tame comparison with 2011. It was incredibly confusing, frustrating and sometimes annoyingly disturbing that I just had to drown myself in beer and good food on the eve of Thanksgiving of 2011;  just to let go of any tribulations that were hounding me as the last quarter winded down.  It was just not my year, and as soon as 2011 started, the repercussions of my decisions and actions a year before was taking effect and never left me up until the middle of 2012-such an agony.

Anyway, this was one of those years which I had to celebrate Thanksgiving by myself (have been celebrating it for the last couple of years with friends).  I know it’s not proper being alone, tapping my thoughts on the keyboard relating my past to the present into this blog, but whenever I do celebrate something (as a self-fulfilling , ‘being selfish’ or ‘self-centred’  individual), I make sure I create a long-lasting feast to satisfy my hunger. That’s the goal.  It really doesn’t have to be grand. It has to be heavy and satisfying enough to put me to slumber (just came from work).

These are quick preparations with readily available ingredients. I marinated the chops ahead of time and the  mushrooms and the garlic, generally, are always available in the supermarket.

Lamb Chops with Honey and White Balsamic Vinegar:

  • Baby Lamb Chops (New Zealand)
  • Olive Oil
  • White Balsamic Vinegar
  • Honey
  • Fresh Mint
  • Honey Mustard
  • Lemon Juice
  • Sea Salt
  • Ground Black Pepper

Combine all ingredients and marinade the lamb chops for two days.  Leave the lamb chops at room temperature before grilling. Grill the lamb chops, about 3-4 minutes each side, to achieve desired doneness (had mine medium to medium rare). Remove from the grill and let them rest for about five minutes before serving.  Squeeze with lemon juice and add sea salt on the plate.

Fried Mushrooms with Garlic

  • Fresh Button Mushrooms
  • 5 Cloves Garlic, minced
  • Olive Oil
  • Sea Salt
  • Ground Black Pepper
  • Parsley

Heat a sauté pan with olive oil. Cut the button mushroom in quarters and pan-fry. Add more olive oil and seasonings along the way. Add the minced garlic thereafter and toss a couple of times to prevent the garlic from burning and browning. Drizzle with Olive Oil and garnish with finely chopped parsley.

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