amy p

Amy Pennington has been cooking her whole life.  She perfected the over easy egg by the age of 8.  Now a 30-something New York transplant, she never misses an opportunity to cook, forage, visit farms, or plant vegetables.  Her newest passions are cooking with whole grains (Amarenth, Millet & Barley…oh my!), preserving (jam, jellies & pickles…oh my!), and garden keeping (carrots, lettuces & beets…oh my!).

Amy has worked in the restaurant industry for more than nine years and is currently dreaming up marketing schemes for restaurants, producing a weekly food-radio show, and writing a monthly food column for Seattle's Conscious Choice Magazine. She is a contributing neighborhood blogger for the Seattle PI, and plants and tends organic vegetable gardens for several Seattle clients, operating under the business name 'Go Go Green Garden'.

 

recipe

lamb cookedLamb, Lamb-y, Lamb with Herb Handfuls
Lamb is a great protein, that is often passed over. Because of the stronger flavor, a little goes a long way making a four ounce portion satisfying and in this case…….delicious.

TO MAKE:
Purchase baby lamp chops, or lamb shoulder blades. Even a loin would work.
Sprinkle with salt & pepper - a bit more salt than you’re comfortable with is perfect.
Make a marinade with various chopped hers and olive oil. Use whatever you have – rosemary, thyme, oregano, etc. Marjoram is super tasty. Add a clove or two of chopped garlic clove and voila.
Chop up your herbs and add enough olive oil to act as a marinade. It should be 50-50% when you’re through.
Over a grill, or under a broiler, place the lamb and cook for about 10-15 minutes on each side. They will release a lot of smoke from the fat, so be careful and make sure to turn on your fan if using your broiler.
Let the lamb rest at least 5 minutes after removing from the heat.
Serve with a sprinkling of chopped mint.

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SOMA (greek for body) is a personal training company in Seattle, founded by Dillon Kreider, ASCM certified, providing fitness services for individuals of all ages and experience.