Easter was quite a blog-worthy weekend. I have so much to catch up on! (Hence the long post title.)

On the Saturday night before Easter, my friend Katie and I went to my mom’s house to cook dinner. Katie and I have been friends since freshman year in college and she just moved to Boston from San Francisco. It has been fun to be in the same city and cook together again!

Matt had to be in New York City for a gig that night. And you know what that meant? Lots of meat was consumed.

I knew I wanted to make sous vide lamb chops with a chimichurri, and so we planned the rest of the menu around that. For sides, we decided on a potato-cauliflower mash and roasted spring onions and asparagus with meyer lemon breadcrumbs. I realized after the fact that the components of this meal look eerily similar to that sous vide salmon I made recently. I guess I like what I like!

I got the idea for the lemony breadcrumbs from The Sweets Life. I used a meyer lemon instead of regular just because I had one and it was about to go bad. Either would have worked beautifully.

Not only was the meal delicious, we had a lot of wine fun while cooking it.

Sous Vide Lamb Chops

I kept the lamb chops simple, knowing I would be serving them with an herby, spicy chimichurri. I used the standard sous vide and then sear method. Using the sous vide machine made the cooking fool-proof, but I think you could achieve the same results for this by just searing the chops for longer.

Lamb chops, 1 – 1 ½ inch thick
Salt and freshly ground black pepper
Olive oil

Heat the sous vide machine to 134 degrees for medium-rare. I think you could even go lower than this, as they cook a little more when you sear them at the end.

Season the lamb chops liberally with salt and pepper. Vacuum seal. (By the way, Foodsavers are awesome. I recommend them even if you don’t sous vide.) Submerge in the water bath for at least an hour, or up to four hours.

After sous-viding, pat them dry. Heat a swig of olive oil over very high heat. Sear the lamb chops on both sides until browned.

Most of the chops came out beautiful, but some of the smaller chops got a little more cooked because of the searing. Next time I’ll probably sous vide at a slightly lower temperature.


I love making all sorts of chimichurris. They’re great in the summer when you’re trying to use up extra herbs from the garden and you can really use whatever combination of flavors you want. Since it’s too early for my garden, I went with store-bought mint and parsley. I also added some red fresno chili for a little heat and sweetness.

I used to make this in a food processor, but I think chopping everything by hand made this chimichurri better than others I’ve made. It gives it a much better texture.

1/2 cup fresh mint, finely chopped
1/3 cup fresh parsley, finely chopped
2 small cloves garlic, minced
1 small red fresno chili, finely chopped (include the seeds if you want it spicy)
Zest of a lemon
Extra virgin olive oil

Combine the mint, parsley, garlic, chili, and lemon zest in a bowl. Add olive oil to cover. You can add as much or as little as you like – I like it on the oily side so you can drizzle it on your food. Season with salt to taste.

Transfer to a serving bowl and let sit until ready to serve.

Roasted Vidalia Spring Onions and Asparagus with Meyer Lemon Breadcrumbs

Katie gets the credit for the roasted spring onion idea. It was genius. I’m going to be honest – the onions were so good that the asparagus were almost unnecessary. But the lemony breadcrumbs brought both vegetables together into one cohesive side.

9 spring onions, tops removed and quarted lengthwise
1 bunch of asparagus, trimmed
Olive oil
1 cup panko breadcrumbs
Zest of 1 meyer lemon
1 ½ Tbsp. butter

Preheat the oven to 425 degrees.

Spread the asparagus and spring onions out on separate sheet pans. Season both with salt and drizzle with olive oil. Roast in the oven for about 18-20 minutes. I took the asparagus out a little before the onions, but cooking time will depend on your oven and how you place them in the oven.

Meanwhile, heat the butter up in a skillet over medium heat. Add the panko. Cook, stirring constantly, until golden brown. Stir in the lemon zest right before taking them off the stove. Transfer to a bowl. You will definitely have leftover breadcrumbs, and I assure you they won’t go to waste.

Serve the roasted vegetables with the breadcrumbs sprinkled on top.

Potato-Cauliflower Mash

2.5 lbs Yukon gold potatoes, peeled and cut into 1 ½ inch pieces
1 head cauliflower, cut into florets
Whole milk

Put the potatoes in a large pot and cover with at least a few inches of cold, well salted water. Bring to a boil and cook for about 10 minutes, or until almost tender. This will completely depend on the size of the cut potatoes. When almost tender, add the cauliflower florets. Drain when the cauliflower is soft.

When well drained, transfer back to the hot pot and put it back on the turned off but warm stove to let some of the water evaporate (this was my dad’s trick).

At this point, run the mixture through a food mill and put back into the pot. Turn the heat on medium-low and add a healthy pat of butter and a little milk. Keep adding milk and/or butter and stirring gently until the mash is at the right consistency. Season with salt to taste.

What are your favorite sides to make with lamb?

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