We have been avoiding grains and sugar for a while now, but we fell off the wagon this weekend. My husband made dinner last night and it was worthy of our break. Marinated lamb shoulder chops with an artichoke, lemon rice pilaf and sauteed spinach with garlic. It was a great flavor palate with a bold mix of lemon and garlic. My husband doesn't do anything halfway, so when he makes sauteed spinach he adds eight cloves of garlic. Check below for his big flavors for the lamb and rice.
This week we will be picking ourselves up, brushing ourselves off and getting back on track. As part of this, we picked up enough greens to have some each day.
Monday - Chicken breasts with butternut squash and kale
Tuesday - Meatloaf and spinach
Wednesday- Chicken with kale and cauliflower
Thursday- London Broil with spinach and broccoli
Friday - Out of town
Lamb Shoulder Chops serves 4
1 1/2 lb lamb shoulder chops
1/2 C apple cider vinegar
1/2 C olive oil
1 T garlic powder
1/2 T oregano
1 T Dijon mustard
8 cloves of garlic, smashed
1/2 lemon, juiced
pepper and salt
Combine all of the ingredients and place in a plastic bag. Let marinate for at least 1 hour.
Preheat oven to 400 degrees. Remove the chops and garlic from the marinade. Place the chops in a cast iron skillet over medium high heat. Brown for 3 minutes per side. Add the garlic, and bake for 10 minutes.
Artichoke, Lemon Rice Pilaf
2 T butter
1 T oil
1/4 C almonds
1 C brown rice
1 C chicken stock
1 C water
1/2 C artichoke hearts (we used marinated hearts from a jar)
1/2 lemon, juiced
Place 1 T of butter and 1 T oil in a skillet over medium heat. Add the almonds and rice. Cook for a couple of minutes to brown. Add the the stock, water, butter and artichoke hearts and bring to a boil. Reduce to a simmer and cook for 45 minutes. Turn off the heat and add the lemon juice. Let sit covered for 10 minutes and then fluff with a fork.
This post is part of Menu Plan Monday, Monday Mania, Homemaker Monday, Made by you Monday and Delicious Recipes.