One of the problems trying to come up with new recipes all the time is seemingly running out of ideas.  It's a big giant circle of a conundrum.  Chicken and the egg kind of thing.  I try not to go out and look at other recipes but when you are a Pinterest addict there is no helping it.  These days I really, really try and limit my time on Pinterest to 3 or 4 hours a day.  Naw, just kidding.  I get on either in the early morning or late at night and that is it.  Lately I've been looking at more crafty kind of stuff then anything else.  Hence the problem I had when at the store today.  I wanted something that was not chicken, no pork and not beef. Well now.  Oh and something the kid would eat.  Geez, poke me in the eye and call me a problem.  There is no way he would do a meatless meal and the thought of trying to get tofu anywhere near his mouth sends shivers up my spine.  I perused the meat isle for a while, up and down, back and forth.  I'm pretty sure that some of the other customers were starting to have weird ideas about me.  It wasn't that I was muttering to myself or anything and if I was, I really tried to keep it at a low murmur.  Finally the butcher came out and asked me if I needed any help.  Well, probably but I wasn't sure how to ask for it and I'm pretty sure the butcher was not the right person to ask.  However, I did mutter something that I wanted to try a new recipe of sorts.  He asked when was the last time I had made lamb.  Lamb?  Whoa.  I haven't cooked lamb in like forever.  The last time I cooked it, I burned it so badly that my house stayed lamby smelling for weeks. Was I strong enough to try it again?  Sure, why the hell not.  What have I got to lose and I can lie to my son an tell him it's just a pork chop. What'll he know, he's only 13.
Recipe:

1-4 Lamb Chops
1-2 cups Chinese Snow Peas (depending on how many chops)
1/4-3/4 cup Yellow onion (see note above)
1/2-1 cup Mushrooms (same note)
1 tsp grated Ginger
1-2 tsp fresh Dill
2-4 TSBP Butter
1-2TBSP Brown Sugar
Salt and Pepper to taste

At least 1 hour before cooking, melt 1-2 TBSP butter and mix with the brown sugar.  Rub on lamb chops, salt and pepper to taste.

In a non-stick skillet or cast iron pan, heat 1-2 TBSP Butter until melted.  Add ginger and cook 1 minute. Add onion and cook until just before translucent.  Add the rest of the vegetables plus the dill and sauté, salt and pepper to taste.  Cook at least 5 minutes.  Make a clear space in the middle of the skillet and add the lamb chops.  Cook 5 minutes per side on medium heat or until no longer pink in the middle.

Plate and you are done.  We had this over sticky white rice.

Enjoy!

I hope you enjoyed this recipe.  If you did, leave a comment!

Remember, enjoy life.
It's the one you have,
Tammie