Anniversary Lamb Chops With A Roasted Beet And Goats Cheese Salad

Last night we celebrated 3 beautiful years of marriage by cooking together at the house.  We took a trip to Whole Foods in Kahala because it seems like that is the only place where you could get lamb around here.  It’s not eaten by many people here in Hawaii so a lot of markets don’t order it.  The ones that do eat it have to take quite a trip to find it unfortunately.  We grabbed a bottle of wine and a few chops and made our way back home for this amazing dinner.

The Chops

Kevin marinated the chops for a couple of hours in pink Himalayan sea salt, pepper and finely minced rosemary.


On a very hot cast iron skillet, he seared the lamb chops fat side down first for the perfect sear.  A rosemary garlic compound butter was added to the skillet for extra flavor.  Remember to generously salt your fat!


Kevin then seared the chops on both sides for about 3-4 minutes.  Flipping them back and forth to ensure that the chop was cooked well and seared to perfection.  He added a few rosemary sprigs and garlic cloves.  The aromas filled the entire house.


To find out if your meat is at a medium-rare temperature.  Meet your middle finger with your thumb and press down on the squishy area of your hand right beneath your thumb.  If the resistance of that area is similar to the resistance in the chop, your meat should be around medium-rare.  For further guidance on this method, google “Steak finger test”.  There are videos about it all over YouTube.

Kevin took the chops off the heat and let them rest to  keep their moisture.


Fancy Schmancy.


My Salad

I grabbed a small bundle of beets from the market and thought I’d make a roasted beet salad with goat cheese.  Make sure you start this process about 2 hours before the initial dinner process.

Pre-heat the oven to 400°F.  Take a few whole beets and gently scrub them under water, then gently pat to dry.  You don’t have to be harsh, because the skin will be coming off anyways.

These aren’t scrubbed yet. lol.

Leave about 2 inches of the stalk, cutting the rest off.  In a foiled baking dish, place the beets.


Cover the dish completely with another piece of foil.


Place in the oven for about 45 minutes to 2 hours.  Depending on how big the beets are, the longer the cooking process can be.  Flip them every 30 minutes, until you can easily slide a toothpick through.  This confirms that they are done.


Once they have cooled, peel the skin off.  You are going to want to delicately do this with gloves on to prevent staining your hands.  It should slide right off.


I chopped the beets into small cubes and threw them in a bunch of arugula.  For my dressing I whipped up some balsamic vinegar, olive oil, garlic, salt, pepper, honey, brown sugar and dijon.  Topped it with a little bit (…or a lotta bit) of goat cheese.  It was so refreshing and delicious!


I enjoyed evety minute of this year’s anniversary.  I have the best husband ever.  We share the best interests and enjoy each other so much.. Here’s to many more!  I hope you guy’s had an amazing Memorial Day weekend!


2 thoughts on “Anniversary Lamb Chops With A Roasted Beet And Goats Cheese Salad

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