Having everything chopped and measured is absolutely necessary as there’s a lot coming together right at the end and I was sweating like a whore in church.
The tumeric and cumin works really well with the sweet potato, but I knew I wanted some heat. Rather than add it to the potato, I thought a homemade tzatziki sauce would go really well with the potato wedges. I used 1/2 cup of Greek yogurt, 3 cloves of garlic, and the juice of half a lemon. I mixed all those items, folded in dried basil and pepper and topped with the tops of green onions for color.
The portabello mushroom dish is very easy to make, it’s more about assembly than cooking. The polenta goes down on the bottom, then a roasted red pepper (from a jar), 2 thick slices of buffalo mozzarella, a few basil leaves, some pepper, and it all gets topped with the roasted portabello. I drizzled olive oil around the plate as well as balsamic vinegar and fresh basic paste.
The greens were simple enough, they went in with the onion and some chicken stock, then I covered the pan and let the greens soften for 10 minutes.
Before all this happened though, I seared the lamb chops for 2 minutes a side and then put them in the oven until the thickest part of the thickest chop hit 135. Once it did, I grabbed half a stick of butter and some chopped fresh herbs. The chops went back onto the stovetop and I basted them with the butter and herbs until the butter began to brown, about 3 minutes.
Just before this, I cracked 2 eggs into little metal bowls and poured the eggs into the boiling water to be poached. Three minutes gives a nice runny egg. I didn’t have enough water in the pan, so the top of my egg didn’t become opaque. I plated the chops and greens, and placed the egg on top of the kale.
Edit: sorry for the blown out pic, my food photography sucks.
