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Lamb Chops, Potatoes and Peas

Spring recipes for Lamb chops, potatoes and peas

Retro Recipes

The cooking in the 1950s did not skimp on calories or heartiness. This meant real cream, real butter, and red meat. After the Depression and the War years, they were happy for the abundance.  This is just how it was. Please note that these recipes are for historical interest. You’re welcome to try them, of course, but ideas about nutrition have certainly changed over time.

The retro recipes for a Spring dinner presented here serve 6 and include the following:

Pan-Broiled Lamb Chops
Scalloped Potatoes
Buttered Peas

For the lamb chops:

Lamb chops 1’ – 2” thick (6 to 12 chops, depending on of those those for whom you’re cooking)
1 T vegetable oil
Salt and pepper to taste

Coat a heavy skillet with vegetable oil. Add the meat and season with salt and pepper. Broil on one side and then the other. The amount of time depends on the thickness of the cut and whether you prefer the chops to be medium or well done. Cooking time can vary from 7 to 15 minutes per side.

For the potatoes:

2 cups heavy cream
2 cups half-and-half
1 clove of garlic, pressed
1 bay leaf
Salt and pepper to taste
2 ½ lbs. potatoes, thinly sliced
4 T Swiss cheese, grated

Put the first four ingredients into a saucepan. Add the salt and pepper. Start heating them over a low flame. As you slice the potatoes, add them to the cream mixture. Bring it to a simmer and cook for about an hour or until the potatoes are tender. Watch to make sure the cream mixture should not boil, as that could cause curdling, and that the potatoes do not stick to the bottom of the pan.

Preheat the oven to 425 degrees. Butter a shallow baking dish. Add the potato and cream mixture. Sprinkle the cheese over the top. Bake for 20 minutes.

For the peas:

2 T butter
3 cups frozen peas, thawed
Salt and pepper to taste

Melt the butter in a pan, then toss in the peas and make sure they are warmed through and coated. Season with salt and pepper.

 

 

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