These Lamb Chops I cooked and prepared from scratch completely blew my mind. It was as good as any Prime Rib I’ve ever had, and that’s saying something. The real crazy thing is, it only took me 15 minutes from start to finish and I was eating the most succulent tender Lamb Chops you could ever wish for. And the flavor… Ah… UNBELIEVABLE! I’m telling you this because normally I’m not a fan of lamb. But these Lamb Chops are unreal. I would recommend this recipe to any fan or non believer out there because these meaty bites of heaven are a slam dunk in any kitchen.
Update: Since this recipe was published I put together another video tutorial for a Rack of Lamb. This first recipe was so amazing I started exploring other ways to prepare Lamb Chops and this is what I came up with. A “Garlic Crusted Rack of Lamb!” It takes the same amount of time to cook and prepare and it’s equally amazing yet very distinctive from this Lamb Chops Recipe. I highly recommend it!
This Roasted Pepper and Ricotta Cheese Bruschetta is SHOCKINGLY DELICIOUS! There’s a smokey sweetness to every bite that just melts in your mouth with the nice crispy crunch of a toasted French Baguette. If that doesn’t convince you to try this recipe, then check out my Tomato and Basil Bruschetta recipe or my Broccoli and Cheese Dip listed below.
These Garlic Mashed Potatoes are awesome, simple as that. And I can go on about it for several reasons. But first, know that most mashed potato recipes are very similar if not exactly the same. So, how are you going to reinvent something that cooks think they have already perfected? The answer is simple. Just think Potato. There are so many different kinds of potatoes, plus many ways to cook potatoes. So all you have to do is go back to the basics, keep it simple yet powerful.
My Mashed Potatoes Secret Ingredient
For me, I love potato chips. One in particular, in fact, Potato Skins. That’s one of the reasons I leave my skins on in this Mashed Potatoes recipe; that and the nutrient factor, of course. Also, when I eat chips or a baked potato, I usually have Sour Cream. Now, there isn’t Sour Cream in this recipe but most recipes use milk, half and half or cream. But why hasn’t anyone tried to use Buttermilk? It’s sweet and sour, just like sour cream, and most folks like it with their baked potato. Believe it or not, it is the perfect balance; that and the other ingredients I’ve added down below. Anyway, these potatoes are great anytime but I think they’re even better around the Holidays. So give this a try and don’t forget to leave your comments.
If you’d like to try my Green Bean Casserole or my Pan Fried Asparagus, just click the links down below.