It’s Sunday night and if you’re like me you’re probably wondering what to make for dinner
You’re getting ready for a busy week and you want something healthy and simple and of course delicious. No worries. I got your back.
Friday night, my husband and I went to the most glorious dinner party hosted by a girlfriend in town from Morocco. And after seeing this amazing table I’m inspired to have more sit down dinners with my hubby and our good friends. What ever happened to Sunday Supper anyway? I think we should revive the tradition, what do you say?!
We started with an appetizer of market fresh figs, with raw goat milk cheese and prosciutto.
Then came the most AH-mazing salad – Arugula with edible flowers and shallot dressing.
And the main course was roasted lamb with couscous and roasted seasonal vegetables. The lamb was so rich and a perfect medium rare.
And for dessert – gluten free coconut macaroons and gluten free tres leche cake made with raw cream and rose tea.
Yep. Pretty damn delicious. Plus, it helps when you hire a private chef!
Now that I have you all drooling for something extraordinary — how can we easily recreate this Moroccan inspired meal for dinner tonight? You don’t need a ton of time or a private chef. I promised you something simple, healthy and delicious. So, here goes….
You will need 8 lamb chops, a bag of carrots, and 6-8 small red or fingerling potatoes, salt, pepper, garlic powder, fresh rosemary, olive oil, butter. Serves about 4 people. Organic and pastured ingredients are best.
- 6-8 large carrots
- 6-8 small red or fingerling potatoes
- 1/4 cup olive oil
- 1 T salt
- 1/4 tsp pepper
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp garlic powder
- 1/4 tsp chili powder (optional to add a kick!)
Peel and cut carrots into medium size pieces – 1/4 to 1/2 inch thick. Cut the carrots a little smaller than the potatoes otherwise they won’t cook thoroughly. Put carrots and potatoes in a large baking tray or dish and spread evenly on the pan. In a separate bowl, mix the olive oil and spices, then poor and evenly mix over the vegetables. Bake at 400 for 30-40 minutes or until the vegetables have started to brown and caramelize.
- 8 lamb rib chops about 1/2 inch think
- 1 tsp salt
- 1/2 tsp pepper
- 1T finely chopped rosemary
- olive oil
Place chops in broiler pan, drizzle with approximately 1 tsp of olive oil, cover with spices and bake at 400 degrees for 20 minutes, turning once.
For dessert choose seasonal ripe fruit like fresh strawberries or figs.