Our Easter feaster for the
lemon pepper both chicken and lamb chops.
We took four lemons,
zested them put it in the oven
at 275 to dry out the lemon peel.
You can also buy in a grocery store.
It's a little stronger and a little more fresh.
If you make it yourself.
Eight to 12 chops and two full chickens quartered.
We can coat with just this one batch
of four lemons
and a tablespoon each of granulated, garlic
and granulated onion and black pepper coarse black pepper.
So I already did the flip side of this chicken.
We're going to now dress the top of it like copiously.
So season with authority and get in there.
We're also roasting the lemons that we zested.
Zest gone, lemon's still there.
We're gonna roast the lemons too
to douse the chicken when it comes out
and then we're gonna do the same thing to the chops
but the chops are gonna cook way quicker.
These guys are gonna go like
two minutes on each side on the stove
and like three or four minutes in the oven tops.
And that's, if you like meat dark
I would eat the chops two minutes on each side
from the stove top.
John and I both like rare meat.
But a lot of folks like it a little more
medium to medium well.
You can finish it in the oven
but we're gonna do the the chicken first
45 minutes to 160.
So it'll take 45 minutes to an hour
depending on the size of your chickens.
And then, at the same time as the chicken
both at 425,
we're also going to roast up.
These are some beautiful little butter potatoes
and radishes.
You can roast radishes, they're delicious.
And we're going to douse the potatoes
and radishes with crushed garlic butter.
We're gonna pop the chicken and the tators in
and we're gonna let them go for like 40 minutes.
I took the chicken outta the oven.
We'll get to that in a minute.
I just browned some chops.
I turned the oven temperature down to 375, 350,
Let that finish.
Now I've just heated up
a combination of olive oil and butter.
And you can put in any vegetables you like
one cup per person,
one cup per person.
Baby carrots,
asparagus, and fresh peas.
So one cup per person
total of the green,
well, greenish green and orange in this case vegetables.
And that's gonna cook in the olive oil and butter.
And all I'm gonna add to that
is a little bit of salt.
And in the end, a little fresh dill if you like or parsley,
whatever herbs you like.
Look how lovely the charred lemons are
over both the chicken and the lamb.
And I'm just gonna use the residual heat
from the oven to let the lamb finish cooking through.
If you like it medium well,
now again, if you like your lamb rare, it's done.
So we're in great shape.
The last thing we do is my mom's mint sauce.
So this is two to one,
half a cup to a quarter cup
of sugar and vinegar, white wine vinegar
white distilled vinegar,
and a tablespoon of kosher salt
and a cup of cloves of crush garlic.
Then we dump it into the food processor
with a couple of shallots, two large shallots.
We put in a big bunch of parsley
and about half as munch,
much of mint,
mint tops.
So about a cup of mint tops to two cups of parsley
for every two chickens
and eight to 12 chops.
And then we start processing this.
Look at this.
Look at how gorgeous that is.
It is just beautiful.
Here's our mint dressing for either the chicken or the lamb.
Here's the chicken.
And I just put it on pea tendrils
and some water crest,
any greens you like, here's our lamb.
Here's a little edible flowers in our sauteed greens.
And of course, what will be everybody's favorite?
The butter garlic potatoes and radishes yum.