Table for Four

lamb chops with dried cherries and port

This weekend, we enjoyed a casual dinner at home with two of our dearest friends.  Feeling in need of a cozy late winter meal, I made succulent pan seared lamb chops with dried cherries and port (recipe here), oven roasted Brussels sprouts over toasted pecan and pearl onion studded wild rice, and a lemon tart with fresh whipped cream.  While I do love to go out, nothing beats spending a leisurely evening by the fire with good friends and a great bottle of red.

The lamb could not have been simpler to prepare, and the dried cherry port wine sauce was divine.  If lamb is not your favorite, the sauce would be wonderful with pan seared duck breasts or pork tenderloin.

I’ll post the lemon tart recipe later this week.  It was my first entirely successful gluten-free crust (meaning it rolled out beautifully, held together like a dream, and had the taste and texture of a traditional crust) so I must share it with you.