Crinella Family Cookbook
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Our Grandparents' Favorites
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Table of Contents
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Meat
Carbonade de Boeuf - Slow Cooker
Meatballs
Veal Scallopini in Marsala
Swiss Steak
Short Rib and New Potato Salad
Sausage, Eggplant and Peppers
Osso Buco
Trippa Marchegiano
Trippa Domenico
Calf Liver
Joe's Special
Italian Meat Loaf
Sauted Veal over Penne Pasta
Barbequed Ribs with Italian Marinade
Beef Steak with Capers
Lamb Shanks
Calf Brains
Loin Lamb Chops with Vegetables
Cima
Russian River Pot Roast
Porchetta Geyserville Rex
Veal Shanks with Mushrooms
Petaluma Stuffed Veal Chops
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Grilled Loin Lamb Chops with Olives
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Our cousin Jane Ederle McKee and her husband Sam raise sheep. We get a lamb
and greatly enjoy the flavor. This particular recipe has
a lot of eye appeal. Mint grows wild everywhere. Once it is established
in a garden it is almost impossible to eradicate so you have a love hate
relationship with it forever. If you don't have it, you will quickly find
a friend who does.
2 6 ounce lamb chops per person, trimmed of fat
oil
2 cloves garlic
2 medium onions
2 red bell peppers
2 green bell peppers
2 large tomatoes
1/4 cup chopped parsley
1/8 cup chopped mint
1 1/3 cups fine quality chopped black olives
salt and pepper
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Dry lamb chops and rub with garlic and oil.
Let stand for several
hours.
Roast peppers until skin blackens on grill or under broiler.
Place
in plastic bags, close and let stand for thirty minutes.
Plunge tomatoes
in boiling water for a few seconds, remove skins, cut, squeeze out seeds and
chop coarsely.
Saute onions in a little oil until soft and translucent.
Skin peppers, remove core, chop and place in pan with onions.
Add
tomatoes, half the parsley, half the mint, the olives and simmer a few
minutes to marry the flavors.
Add salt and pepper and correct seasonings.
Fire up the grill or broiler. Broil lamb chops for three to four minutes
on each side.
Warm vegetables.
When ready to serve, place vegetables on
heated serving platter. Place lamb chops on top.
Add a little salt and
papper
and sprinkle with a little mint and parsley.
Enjoy with our
2006 Pinot Noir.
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