Take-out Tuesday, Easy, Elegant Irish Dinner

the Painted Apron

1 year ago

Being in the St. Patrick’s Day mood around here right now,

we decided to have an “Irish” dinner

Lamb chops, potatoes and asparagus

Potatoes are an Irish staple,

and lamb or mutton are common too

I wasn’t sure about asparagus, but it was green!

HHjrs favorite way to do lamb chops

is to marinate them with fresh rosemary & mint

and then cook them on the grill

The marinade is made with soy sauce, a little brown sugar,

sesame oil, 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

Because the soy sauce is salty,

just season the meat with a little pepper

We love Hash Brown Casseroles made with frozen hash browns

This version includes roasted garlic, red onions,

and Vermont White Cheddar

which all add wonderful flavor

I don’t recommend using refrigerated hash browns potatoes

for casseroles

Use only thawed frozen potatoes

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

An easy, yet elegant Irish dinner!

ROSEMARY & MINT MARINATED LAMB CHOPS

Course Cook out, Main Course

Cuisine American, Irish

Keyword chocolate mint, grilled lamb chops, lamb chops, lamb marinade, rosemary

Prep Time 10

Cook Time 30

Marinate 3

Servings 3

Ingredients

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
pepper

Instructions

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

Course Side Dish

Cuisine American

Keyword cheesy potatoes, do ahead, hashbrown gratin, hashbrowns, potato casserole, potato gratin

Prep Time 10

Cook Time 50

roasted garlic 1

Servings 6

Ingredients

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

Instructions

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!