On today’s Thirst Thursday segment, we will be grilling up some lamb chops. I will be grilling on my Le Creuset grill pan because it’s cold out there! I will top with The French Kitchen‘s Maître D’ butter and serving them with TFK’s Potato Daphinoise and sautéed spinach (by the way, TFK will be having an amazing sale on their frozen foods, including this little potato puffs this Saturday, March 6th!).
I like to break down a rack so that each chop is cooked medium rare (sometimes when the rack is intact, the ends get a little to medium for my taste.) I did a dry rub with Savory‘s Limnos Lamb Rub and will use olive oil for the fat when grilling.
I also made my Auntie M’s cheese ball. She used a veggie dip package (which is full of gunk I can’t pronounce) but I prefer Savory’s 7 Onion Dip mix. Add to a block of room temp cream cheese, 1/2 cup of 2 Year Cheddar from Springside, grated, a can of diced ham, diced green onion (the green part), and about 1.5 cups of crème fraiche or sour cream. Allow it to set up in the fridge for at least 2 hours, then form into a ball and roll in chopped pecans if desired.
My mom (Nana) and I also made Nana’s sausage balls, because no holiday is complete without these delights. I prefer 3 Year Sharp Cheddar from Springside that I grated to the store bought, grated sharp cheddar.
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