I decided to try something a little different with butchering the lamb today by frenching it a bit higher up. This is much more aesthetically pleasing, however I don’t know how happy Vegetable Hater will be that I trimmed off some of his much loved meat. Although it did take some extra time to prep the meat, the rest of the process was extremely quick. I put together a simple herb combination and then pan-seared for about 4 minutes on each side. We don’t eat lamb often but when we do we are reminded of how simple, versatile and delicious it can be.
We have been having salad as a side-dish non-stop now for about a week so I decided to switch it up a little. I chose roasted sweet potatoes in order to make the meal extra homey and comforting. What a great pairing!