Recipe Box, Irish dinner

Being in the St. Patrick’s Day mood around here right now, we decided to have an “Irish” dinner of lamb chops, potatoes and asparagus.  Potatoes are such an Irish staple, and lamb or mutton is common too.  I wasn’t sure about asparagus, but it was green!


HHjr was cooking this meal and his favorite way to do lamb chops is to marinate them with fresh rosemary & mint.


He makes the marinade with soy sauce, a little brown sugar and sesame oil and then adds crushed mint and rosemary.  The aroma of fresh mint and rosemary made the whole house smell divine! A few hours bathing in this marinade added a delightful flavor to the chops.  It also eliminates any gamey taste that lamb sometimes has.


Because the soy sauce is salty, he just seasoned the meat with a little pepper.


He also made a wonderful potato dish.  The men around here LOVE potatoes so I am always looking for new ways to cook them. HHjr made a simple casserole with frozen hash browns, but his addition of roasted garlic and red onion sent this to the next flavor level.   He also used Vermont White Cheddar which is one of my favorite cheeses because it has an extra tang that regular Cheddar lacks.


TIP:  I don’t recommend using refrigerated potatoes for this, or EVER!  We have both experimented with them many times and have concluded that something about the texture of refrigerated potatoes is off, and they don’t seem to ever soften up, even after cooking for hours in a slow cooker.  From now on it’s the frozen variety every time.  Of course you can make your own freshly shredded potatoes if you’d rather….I would rather NOT!


His presentation was elegant, and I knew we were in for a treat…


A special meal indeed!

Here are the recipes:

ROSEMARY & MINT MARINATED LAMB CHOPS         for a printable version click here

5-6 bone in loin lamb chops

1/4 cup soy sauce

2 T brown sugar

dash of sesame oil

3-4 sprigs of rosemary, leaves removed and chopped

10-12 mint leaves, crushed and chopped


Combine first 3 ingredients in a ziplock bag.  Add crushed/chopped herbs.  Sprinkle the lamb chops with pepper and put them in the bag with marinade.  Refrigerate for at least 3 hours for flavors to infuse.  Grill chops until done.  Serves 3

ROASTED GARLIC HASHBROWN GRATIN       for a printable version click here

20 oz. frozen hash brown potatoes, thawed

1 head garlic

4 T butter {1/2 stick} melted

1/4 cup light sour cream

1/2 red onion, chopped

6 oz. 2% Vermont White Cheddar cheese {Cracker Barrel in green wrapper}, grated

Cut top of garlic head off and discard. Place garlic on a square of foil, drizzle with Olive oil and bring up all 4 corners into a package.  Place in a 400 degree oven for 1 hour.  Remove and open foil to cool.  Place thawed potatoes in a large mixing bowl, add melted butter, onion and garlic by squeezing the garlic head directly over potatoes and discarding the papery garlic shell.  Mix.  Gently mix in grated cheese and turn into a sprayed baking dish.  Bake at 350 for 45 minutes or until thoroughly heated and golden on top.  Serves 4-6. Great leftover!


Lamb Chops were on my Bucket List this month, The March Paint Bucket and I am so glad they were!


May your future be full of 4 leaf clovers!  And Rosemary & Mint Marinated lamb Chops with Roasted Garlic Hashbrown Gratin!





I’m joining some of these great parties this week:

the Tablescaper for SEASONAL SUNDAY



The Gunny Sack for WHAT’S IN THE GUNNY SACK?

Memories by the Mile for TUESDAY TRIVIA

Savvy Southern Style for WOW US WEDNESDAY

Cuisine Kathleen for LET’S DISH

Rattlebridge Farms for FOODIE FRIDAY

Alderberry Hill for MAKE THE SCENE MONDAY

The Dedicated House for MAKE IT PRETTY MONDAY

No Minimalist Here for OPEN HOUSE THURSDAY

the Answer is Chocolate for BFF OPEN HOUSE

The Busy Bee’s for THURSDAY BLOG HOP

Crafts ala mode for WHAT TO DO WEEKENDS

check out these amazing blogs!

5 Responses to “Recipe Box, Irish dinner”
  1. Oh my! Lamb chops sound so wonderful!!

  2. Nothin’ like a guy who can cook!!! 🙂 And a guy who would actually choose Vermont Cheddar over American cheese….gotta love him!

  3. oh so yum!!! lamb with rosemary and mint..and those potatoes…adding this to my pinterest recipes…but I really LOVE those pewter plates..beautiful meal all the way around…

  4. Pat@BPM says:

    Looks absolutely wonderful!

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