Weeknights can be a challenge to make dinner so it's all about having an idea of what to make and the ingredients ready to go. For this day in particular, Josh was home before me. He stopped off at the store for some bibb lettuce and potatoes. He also defrosted four small Many Folds Farms lamb chops.
It keeps things easy if everything ends up in the oven. We peeled and largely cubed some potatoes, setting them to boil for about 15 minutes til they were ready. Then I tossed them into a pan with evoo, s+p. I took the broccoli, cut it up, peeled the stalks, and tossed those into a pan too with evoo, s+p. Into the oven both of those went. I mixed up a quick vinaigrette that has been my favorite recently: a generous dollop of dijon, a crushed garlic clove, black pepper, and champagne vinegar/evoo in a 1:3 ratio. For this one, I used an Argentinian olive oil. Then I let washed the lettuce and spun the lettuce and left it to dry. Then I sat on the couch drinking a cocktail for 20 minutes.
With the veg largely done, I salt and peppered my lamb chops and put them in a hot pan, two minutes per side. I put those on the board to rest while I plated the rest. The broccoli needed no more work. Into a bowl they went. The potatoes went into a bowl and I smashed them with the masher. Then they got some extra s+p, parsley, and a ton of Il Bel Cuore evoo. It was a bit too much evoo even, which I attribute to the cocktails..., but it was all soaked up and delicious. For the lettuce, I first salt and pepper it, then toss by hand, then add the dressing, and toss that by hand.
It was perhaps not quite as fast as we would have liked, but it was delicious and veg heavy, just as Josh likes it.
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