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Lamb Chop Dinner for Two

Updated on February 21, 2015

Simple Dinner for Two

After so many years of cooking for six or more people, it was hard to get used to cooking for just two. When my husband and I got married 44 1/2 years ago we moved in with his mother and single brother. After having 2 children I then had to cook for at least 6 people and sometimes more when his other brothers and sisters would come to see their mother.

I got used to cooking large amounts of food. All good eaters. Then, after his mother and brother passed away and children married and on their own, we are "empty nesters". I was cooking way too much food for just the two of us. The good thing is, our grocery bill went down due to just buying meat for 2. It's still hard to make soup for 2 and spaghetti sauce for 2; so I don't. Those foods can be divided and frozen or shared when the children and grandchildren come over.

Finally I got the hang of it. They say 1 potato per person. Well, that works sometimes, depending on the size of the potatoes. 1/2 pound of meat per person, but you have to consider the fact if there is a bone in the middle. So, I discovered it just comes down to experience from meal to meal.

In this meal I cooked 2 lamb chops each and 2 smaller potatoes and about 6 oz. of mushrooms. It was just right. I will share how each food item was seasoned.

Lamb Chops & Mint

Mint goes really well with lamb. Mint jelly is excellent for dipping or even spreading (like I do) over the chops. It's like cranberry sauce with turkey. If you absolutely don't like the taste of mint, then crushed rosemary is a good substitute.

Photo of dinner

1 complete dinner and a Phillsbury Biscuit on the side.
1 complete dinner and a Phillsbury Biscuit on the side. | Source

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Italian Style Potatoes

This is my mother's recipe. It's so simple and is a great side for any meat dish.

Peel and cut the amount of potatoes you want to use and boil in salted water just until they are tender when poked with a fork.

Drain the potatoes and add salt, pepper, garlic powder, chopped parsley (dried is better), a couple of tablespoons ( depending on how many potatoes you are using) of canola or vegetable oil (the olive oil is too strong for this recipe) and white vinegar. Mix together. You can keep it warm in the pan (on very low heat) till the rest of dinner is done.

Photo of the whole meal

Lamb chops, Italian style potatoes, mushrooms
Lamb chops, Italian style potatoes, mushrooms | Source

Mushrooms - Buying and cleaning and cooking

When buying mushrooms, always go by appearance. The white button mushrooms should not have any brown marks on them. The portabella or baby bella/crimini mushrooms should not be slimy or very dark or soft. They should look firm and the color should be evenly tan.

Store in the package in the refrigerator till you are ready to use them.

When you are ready to use the mushrooms, they will need to be cleaned a little. Never wash the mushrooms since they are like little sponges and will soak up the water. Simply get a clean cloth or paper towel and brush off any dirt that may be on them, being careful not to break them up. If the bottom of the stem is rough, just cut off the tip of it.

When cooking the mushrooms, get the pan ready on medium high heat with a little olive oil. Don't season the mushrooms until they are cooked. Cook the mushrooms stirring often till they are the desired color you want them. Then season them with salt, pepper, garlic powder and dried parsley. Just keep them warm.

FYI: If you salt the mushrooms before they are cooked the salt will draw out all the juices and the mushrooms will be flat. Salting them after will ensure they are juicy.

Prep and cook time for entire meal

Prep time: 18 min
Cook time: 32 min
Ready in: 50 min
Yields: Serves 2 people

Ingredients for the lamb chops

  • 4 lamb chops, any type you like
  • to taste salt and pepper
  • to taste garlic powder
  • a sprinkling of crushed dried mint leaves, chopped fresh can also be used
  • 1 tablespoon extra virgin olive oil

Directions for the lamb chops

  1. If you have a gill pan, that would be good, if not heat the pan you have to cook the meat on medium high heat. Add the olive oil.
  2. Season the meat on both sides and place on the preheated pan. Don't try to flip the meat too soon. Let it sear good before turning.
  3. It depends on how you like your meat. 5 to 7 minutes on each side should do it.
  4. Remove chops and place on a warm plate and turn the heat up on the pan just a little. Add another tablespoon of olive oil to the pan and 3 tablespoons of Worcestershire Sauce to the pan and stir with a wooden spoon and let it cook down to a thicker sauce. Pour over the meat . It's extra flavor and keeps the meat juicy.


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    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you so much indanila, it will be a pleasure having you check my recipes. I hope you approve.

      Blessings to you.

    • indanila profile image

      Inda Blackwell 2 years ago

      Your recipes are great! I've been reading them and am seriously salivating over here! Im gonna try some and check back in!

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Hi Pat, Isn't it wonderful to remember nice things like that about your family. I'm happy my recipe brought back those memories for you. Hope your day goes well.

      Blessings to you.

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      Hi Rachel I never really cooked for very large groups after I grew up and went out on my own. Unless I was having a party and then it was huge groups and I loved it.

      This recipe brings me back to Deltaville, VA, when I was a wee bit of a girl. My Momma would make this on Sundays sometimes when my cousins and Aunt and Uncle visited from Richmond. I can still smell the aromas that filled the air and taste the luscious combination of the lamb and mint. YUM thanks for the memories.

      Angels are on the way to you this morning ps Pinned

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      That really is the best thing to do. I always learned to separate the meat I buy in bulk too in smaller amounts so I don't have to cook as much. Thanks for your thoughts. I appreciate them. Blessings.

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      I used to do cooking for my nuclear family of 5 when old enough and still living at home. Additional family members like grandparents and even friends would often be added so I learned to cook for many people like you did. Even though it is only my hubby and me (we have been married about as long as you have) I still cook in big batches when it comes to many foods such as homemade soups, etc. and then freeze in smaller amounts. I love having those types of food on hand and ready to thaw, heat and eat.

    • Rachel L Alba profile image

      Rachel L Alba 2 years ago from Every Day Cooking and Baking

      Thank you so much Susan. You are an encouragement to me.

      Blessings to you.

    • Just Ask Susan profile image

      Susan Zutautas 2 years ago from Ontario, Canada

      Love lamb done just about any way :) Love your recipes!