Lamb Chops and A Dear Friend

What a treat for us! Our good friend, Eddie, was in town visiting and came by for Sunday Supper. Any reason to cook, is reason enough for me, right?!? Since our friends, Eddie and Kimberly, moved to New York with their cute kiddos, we miss them tons and look forward to in person “catch up” time whenever possible. And Sunday was one of those times.

Let’s begin with snacks to whet the appetite.

How about lamb chops in a fennel-tomato-caper sauce, with garlic rosemary roasted potatoes, and an ice creamy dessert treat for the ending?

Simple enough – plus it leaves plenty of time to gossip about everyone we know catch up with Eddie on life in the Big Apple, yet still have time to enjoy a tasty meal.

Let’s get going with the  main course, ok? It’s a Cooking Light recipe, from the “Cook Smart, Eat Well” cookbook. With just a few quality ingredients, the dish comes together quickly, plus is a special enough meal for Sunday Supper visitors.

Lightly salt and pepper the lamb chops. Check!

Brown the chops in olive oil. Check!

Remove the chops from the pan. Check!

Add salt, pepper, and garlic to pan; saute. Add crushed fennel seeds, chopped tomatoes, and capers to the pan. Check!

Bring to a boil, and add the chops back in, and reduce heat. Cover and cook – about 6 minutes – remove from pan and plate. Check!

Enjoy. Check and Check!

Since it was Sunday night, we ended around 11 pm, as Eddie had an early work out planned. Too bad, cause I am sure we could have chatted for a few more hours…..Wasn’t there something we forgot to ask him about or tell him that’s news?……always another time, for sure!