“ Spring brings an abundance of fresh produce. But its also the season for lamb. Lynda’s oven-roasted lamb loin chops spread an earthy aroma of porcini and rosemary throughout the house. You’ll want to invite friends over for dinner to celebrate the changing of seasons. Caroline, Recipe Hunter ”
Thanks to the saying, “March comes in like a lion and out like a lamb,” we know what to cook for dinner! Many people eat lamb in honor of Passover and Easter Day. But seeing as spring is prime time for enjoying this special-occasion meat, sunnier weather seems reason enough to celebrate with an oven-roasted dish.
Lynda coats lamb loin chops in a course rub of chopped, dried porcini mushrooms and rosemary. Using a food processor, she grinds the porcinis to create an earthy seasoning. Simply top off the lamb with black pepper and sea salt, and you won’t need to save this classically prepared dish for a rare event. Serve with asparagus, peas, potatoes, or your favorite seasonal produce. Whether or not you plan to roast lamb for the holidays next month, we suggest taking advantage of this seasonal meal to celebrate the start of spring.
“ Creating and providing food that nourishes and connects us to our family and friends is a most simple and powerful gift. ”
After moving to Paris in the early 90s to study at Le Cordon Bleu, Lynda spent the next 17 years of her life living throughout Europe with stops in Geneva, London, and Copenhagen. Now living back in the U.S., TasteFood is Lynda’s blog where she shares her rustic, soul-satisfying dishes with us. Even though she is classically trained, her recipes are approachable and seasonal, often influenced by her travels from around the world. We couldn’t agree more with her “Kitchen Table Philosophy” where she says that she feels most at home wherever the kitchen table is and we’re glad to have an opportunity to have a glimpse into Lynda’s home.
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