Honey Herb Lamb Chops

Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.

Honey Herb Lamb Chops
¾ cup honey
2 sprigs thyme or 1 tsp. dried thyme
¼ tsp. each salt and pepper
1 Tbsp. garlic powder
1 tsp. each parsley, chives and tarragon
¼ tsp. each salt and pepper
8 lamb chops

In a microwaveable cup, combine the honey, thyme, and salt and pepper; warm in
microwave to infuse honey with thyme about 15-20 seconds. Set aside. Preheat a grill or pan to high heat.

Combine the garlic powder and herbs in a bowl. Season the lamb with salt and pepper, and rub with the spices. Place the chops on the hot grill or pan, and let them cook for scarcely a minute or until the fat chars a bit, then turn and cook the other side for 2 minutes.

Adjust the temperature to medium-low, and cook chops another 3-5 minutes on each side or until medium rare. To serve, arrange lamb chops around the
salad, then drizzle the warm thyme honey over the chops and salad.

By Lori Ross, Southern Boating March 2018

More Spring Recipes:

Baby Lettuce Salad

Strawberries with Lime Cream

Sweet Peas with Onions

Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.

Sweet Peas with Onions
⅔ cup water
1 cup whole white baby onions (fresh or frozen) or 1 cup diced onion
½ tsp. salt
2 tbsp. butter
¼ tsp. each salt and pepper
4 cups of fresh, frozen or canned green peas (If using canned peas, simply cook peas 1-2 minutes when added to onions until warmed through.)

Bring water, onion, and 1/2 teaspoon salt to a boil in a medium saucepan. Cover pan and reduce heat to medium; simmer, stirring occasionally, until onion is tender, about 5 minutes. Increase heat to medium-high and stir in butter and peas; cover and cook,
stirring occasionally, until peas are tender, about 8 minutes. Season to taste with remaining salt and pepper.

By Lori Ross, Southern Boating March 2018

More Spring Recipes:

Baby Lettuce Salad

Honey Herb Lamb Chops

Strawberries with Lime Cream

Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.

Strawberries with Lime Cream
8 oz. cream cheese
¾ cup confectioner’s sugar
1 Tbsp. lime juice
Zest of one lime
1-pint strawberries, hulled and sliced

In a mixing bowl, combine the cream cheese, powdered sugar, lime juice, and lime zest. Place the mixture in the fridge to chill.

Divide strawberries between four bowls; place a dollop of lime cream atop each. Garnish each with some grated lime peel on top if desired.

By Lori Ross, Southern Boating March 2018

More Spring Recipes:

Baby Lettuce Salad

Sweet Peas with Onions

Honey Herb Lamb Chops

Baby Lettuce Salad with Radishes

Is spring fever running rampant on board? Enjoy this light, simple dinner evocative of warmer weather. Recipes serve 4.

Baby Lettuce Salad with Radishes
1 cup thinly sliced radishes, trimmed
¾ tsp. salt
¼ tsp. sugar
1 lemon, quartered
4 cups arugula, mesclun or spring mix
1 tsp. olive oil
4 Tbsp. shredded Parmesan
¼ cup sliced almonds/other favorite nuts
(Toast in a dry skillet over medium-low heat until fragrant and lightly browned.
Shake the pan to avoid scorching. Cool completely before using.)

In a small bowl, toss sliced radishes with 1/2 teaspoon salt, 1/4 teaspoon sugar and juice of 1/2 a lemon. Let sit for 5 minutes. Place the arugula in a separate bowl. Squeeze juice from 1/4 lemon over the greens, drizzle with oil and sprinkle with 1/4 teaspoon salt; toss to incorporate.

Season to taste with more lemon juice, oil and/or salt. Divide the arugula mixture between dinner plates, mounding each portion in the center. Sprinkle nuts on top. Arrange sliced radishes over each mound of greens, and scatter cheese over each portion.

By Lori Ross, Southern Boating March 2018

More Spring Recipes:

Strawberries with Lime Cream

Sweet Peas with Onions

Honey Herb Lamb Chops