You can make a green shakshouka using kale, mint (and optional oregano and parsley), garlic, and scallions. (And/or dill if you have it.) Chop the greens finely, mix them all up with the minced garlic, a little olive oil, salt, and ground black pepper, toss in a baking pan. Make whatever number of indents makes sense, crack eggs into them, sprinkle feta on top of the greens but not the eggs. Bake at 350 until the eggs have set, maybe 20 minutes.
As for the rosemary and thyme, try brining your lamb chops in some buttermilk with rosemary and thyme and more garlic (also salt, black pepper) before you roast them in the usual way. Reserve some of both herb to rub the chops all over with before roasting.
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Date: 2019-05-13 07:13 pm (UTC)As for the rosemary and thyme, try brining your lamb chops in some buttermilk with rosemary and thyme and more garlic (also salt, black pepper) before you roast them in the usual way. Reserve some of both herb to rub the chops all over with before roasting.