Rosemary Lamb Chops -

2 teaspoons crushed rosemary leaves
1 teaspoon thyme leaves
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1 cup finely chopped onion
1/2 cup orange juice
1/4 cup dry white wine
3 tablespoons olive oil, divided
2 loin lamb chops, approx. 1 inch thick

1. Mix crushed rosemary, thyme, black pepper, garlic powder, and salt in a bowl. Add onion, orange juice, white wine, and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use.

2. Place lamb chops in a zip-top plastic bag; add marinade. Make sure they're well coated on both sides. Refrigerate 30-60 minutes. Remove lamb from marinade and pat dry with a paper towel. (Do not remove onion pieces from chops.)

3. Heat remaining oil in a heavy skillet over medium-high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 more minutes or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.

Mashed Potatoes -

1 pounds red skinned potatoes, washed and quartered
2 1/2 cups water
3 cubes chicken flavored bouillon
6 to 8 cloves roasted garlic
1/4 cup cream cheese, softened
2 tablespoons chopped fresh parsley

1. Place potatoes in a large saucepan. Add water and bouillon cubes. Bring mixture to a boil. Reduce heat, cover, and cook for 20-25 minutes or until potatoes are tender. Drain, reserving the cooking liquid. Mash potatoes. Add roasted garlic and cream cheese. Gradually beat in enough reserved cooking liquid to make potatoes light and fluffy. Stir in parsley and serve immediately.

This is one of the best meals Amber and I have thrown together since the move. It is defnitely a winner, and it has definitely made it into the repeat pile. Ring the bell!