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Posted by Stephanie Meyer on Mar 5, 2006 at 7:52pm

John’s home from a ski trip and we’re so glad! We really missed him, we love having John home. I made broiled lamb loin chops smeared with mustard, tarragon, and olive oil, potatoes crushed with herbs and Hope Creamery butter (inspired by a potato recipe Marge was telling me about; recipes posted in comments below), and crispy roasted asparagus. Little Champagne, little chocolate. All good. Perfect Sunday/Academy Awards dinner. Nighty ‘night.


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  1. By Stephanie on March 5, 2006 at 8:11PM

    Grilled (or Broiled) Loin Lamb Chops with Mustard and Tarragon
    Stephanie Levy
    Serves 2-3

    Loin lamb chops are meatier and less expensive than rib chops, but this works with rib chops too.

    2 Tbsp. Dijon mustard
    1 large clove garlic, minced
    1 tsp. dried tarragon
    1 Tbsp. olive oil
    coarse salt
    freshly ground black pepper

    4 loin lamb chops (usually about 1-inch thick)

    In a small bowl, whisk together mustard, garlic, tarragon and olive oil. Spread mixture all over each lamb chop. Sprinkle each side generously with salt and pepper. Cook on a preheated grill, about 4 minutes per side for medium, or broil in a preheated oven (in my oven, the second-from-the-top rack), about 4 minutes per side for medium (pink). Assuming the chops are around 1-inch thick. Cooking times will vary widely, so adjust accordingly based on thickness, cooking technique, and go ahead and test for doneness by pulling a chop off the heat and giving it a check.

  2. By Stephanie on March 5, 2006 at 8:06PM

    Crushed Potatoes with Herbs and Butter
    Serves 4

    1 lb. potatoes (peeled russets, cut into chunks; or new potatoes, halved)
    4 Tbsp. butter
    4 Tbsp. chopped herbs (basil, arugula, oregano and/or chervil)
    salt and pepper to taste

    Cook potatoes in boiling water until tender. Drain. Add butter and herbs, crush coarsely with a fork or potato masher. Add salt and pepper to taste.