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Lamb Chops with Balsamic Reduction

Reviewed: Jun. 4, 2007
This is a great easy recipe to make. I made this for my boyfriend and he was quite impressed. It was really easy to make, but it seemed very impressive, like I slaved over the stove all day. The key to this is going the a good butcher shop. Get a nice cut of lamb. Also, I bought an expensive 15 year aged balsamic vinegar and it was well worth it. Also, I just used the Herbs de Provence as the rub, and marinated overnight. I seared the lamb for about 2 minutes on either side, then finished them in the oven for about 10 minutes. Came out to about medium which is how I like my lamb anyways. I served this with roasted asparagus and roasted potatoes with a green salad. My BF said it was better than most restaurants hes been to. This is great to prepare for company as well, since it is easy, yet seems to impressive with the sauce.
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French Butter Cakes (Madeleines)

Reviewed: Feb. 15, 2013
I love this recipe! It is so easy to make and comes out so good. I just double the recipe as the original doesnt make enough for me. Its best fresh and hot out of the oven, but its good the next day warmed up too. I love the lemon zest and added a little more than the recipe called for. This was super easy and I followed the recipe and overall the time took less than 30min to make from batter to mouth. I used a madeline pan from William Sonoma and just sprayed Pam on the pan and floured just slightly. Had no problem with it sticking. Made it for friends and they thought it was the best madelines they had ever had, better than most restaurants and bakeries even!
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