AETN > Programs > Cook With Brooks > Feeding the Soul
Feeding the Soul
This episode features the Fayetteville Roots Festival, which showcases what makes this region of the Ozarks unique. In addition to the festivities, it also supports locally sourced food and restaurants. Brooks enjoys the VIP kick-off party, helps judge in the great Chef Cook-off and does a cooking demo with fresh baby eggplants, squash, herbs and pears from the farmers market
Lamb Chops and Summer Medley
20 mins | Serves 4
- 1 pork tenderloin
- 4 lamb chops
- 1 tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 1 tablespoon granulated garlic
- 1 stick butter
- 3 pears, sliced into half-moons
- 6 baby yellow squash, halved, lengthwise
- 1 yellow onion, chunked
- 4 baby eggplants, halved
- 1 bunch arugula
- 2 sprigs thyme
- 2 springs rosemary
- 1 garlic clove, diced
Preheat half of a stick of butter in a large skillet over medium heat. Season lamb chops on all sides with salt, granulated garlic, paprika and chili powder. Place the chops in the skillet and cook on all sides for roughly four minutes each or until the internal temperature reaches 120° Fahrenheit for medium rare.
In a second skillet, while lamb is cooking, heat the other half of the stick of butter over medium heat. First add garlic, followed by rosemary, thyme, onion, yellow squash, eggplant and pears. Season with a dusting of salt and pepper. Toss the medley until softened, approximately four minutes. Finally, add arugula and continue cooking until the greens are wilted.
Plate to your taste - we enjoy it with the lamb chop in the center surrounded by the summer medley!