Lamb was not something that we ate when I was growing up…not sure why – it just was never “the meat of choice”!  And “Roasted Okra” would have never entered my mother or grandmother’s mind…smothered or pickled – Yes…but not “roasted”!  So, this delicious recipe and combination comes without a history – just from my love of fresh locally farmed ingredients. (And, I am getting sooo spoiled!)

Thanks to Gotreaux’s Family Farm in Scott for our local supply of fresh, young lamb…and many other local farmers for our bounty of fresh okra!

Orange Seared Lamb Chops:

Ingredients:

6-8 small young lamb chops

1 Tbsp sea salt

Fresh ground black pepper

(Pat lamb chops dry and season with salt and pepper; Set on platter, cover and refrigerate over night;)

Prepare Mustard/Herb Mix:

In a bowl whisk together…

2 Tbsp. Dijon mustard

2 Tbsp blood orange vinegar (or juice from 1/4 orange blended with 1 Tbsp rice wine vinegar)

1/2 tsp chopped fresh mint

1 tsp chopped fresh thyme

1 tsp chopped fresh rosemary

Pre-Heat oven to 400 degrees;

Heat 1/4 cup canola oil in a large heavy skillet;

Sear lamb chops for about 2 minutes on each side (you want to just sear or brown each side);

Take out of pan and toss in Mustard/Herb Mix;

Return to burner on high heat to reheat pan and chops (about another 2 minutes);

Place pan in pre-heated oven for 5 minutes;

Serve immediately!

Roasted Okra…

Ingredients:

2 cups chopped okra

1 onion – finely sliced

1 ripe tomato – roughly chopped

2 Tbsp. olive oil

1/2 tsp red wine vinegar

Sea salt and cracked black pepper

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Pre-heat oven to 400 degrees

In a large bowl, toss vegetables with olive oil, red wine vinegar, salt and pepper;

Place in a single layer on a large baking sheet;

Roast at 400 degrees for about 30 minutes, stirring and turning over every 10 minutes;

This really is an easy, fast…and healthy meal.  If you don’t remember to season the lamb chops ahead of time – just season them, pat dry and set in refrigerator while you cook the okra~

This was sooo good that every little bone was “neatly” gnawed on – something that you just can’t do in a restaurant!!  Not to mention, your dogs (or someone’s dog) will love you…

And, no leftover okra…I’d say that this combo works!