A couple of weeks ago, the Wife and I celebrated 13 years together with a tasty Home Chef meal – Lamb with Red Pepper Jelly. And yes, 13 years. How time flies! It’s been a good ride so far and I’m praying it continues for several more years. Also, this past year, both of our parents celebrated their 50th anniversary. How crazy is that? Since we got married late, we will be OLD by our 50th. I’m sure no one will be around to share it with us, if we are even still around. By then, we will be lucky to remember the date of our anniversary.
Well, we remembered this one, and since we were getting a Home Chef delivery on that weekend, we decided to make one of our three meals something a little nicer. As mentioned earlier, we opted for the Lamb with Red Pepper Jelly. This meal was a little more expensive than the usual $10 a plate, but we thought it would be worth it. It was a special occasion, after all. And you couldn’t get the same meal at a restaurant for the price, so that settled it.
What Are We Making?
So, this particular meal was easy. Notice the prep and cook time of 35-45 minutes. It probably took me closer to an hour. Some of that, though, was documenting for the blog, but it typically does take me a little longer than the card says.
Notice below everything included in this meal. Typically, the only kitchen staples you need on hand for most of the recipes are salt, pepper, and olive oil. Sometimes, aluminum foil is needed to cover a baking sheet that will go in the oven. And, I like having a skillet that will go from stove top to oven, as some recipes call for meat to be seared on the stove, then finished in the oven. Why mess up two items when one will work just fine? We have a couple of cast iron skillets that can handle the oven with ease.
Let's Prep!
Prepping the meal was easy. Cut the potatoes, trim the ends off the broccolini, and dice the chives. Add salt and pepper to the lamb and you’re ready to go! The potatoes go on the stove to boil while the lamb is seared in a skillet. Now, the recipe does call for the lamb to go in the oven, however, I didn’t go from stove to oven with the cast iron. The broccolini also goes in the oven, cooking for the same amount of time it takes for the lamb to finish. So, both items cook together on the baking sheet.
ABOVE: Everything is chopped and ready.
RIGHT: Searing both sides in the iron skillet.
All Done!
But not to fear! Before cleaning the skillet used to sear the meat, use it to prepare the red pepper jelly. Now, mix up your mashed potatoes, plate the food, and ENJOY!
I’m telling you, Home Chef’s Lamb with Red Pepper Jelly was so good, y’all! We really enjoyed it. It was easy to prepare, and we plan on doing it again. I highly recommend it, both the meal and Home Chef!