This next bit wasn't from Imbolc. It was from today. But I know a lot of people eat lamb for Imbolc, so I guess it makes sense that I would put my lamb photo here along with how I made it:
|Lamb Loin Chops with an Herbed Orange Sauce|
Marinated the chops in the juice of two oranges with fresh mint, rosemary, garlic, and sage for a couple hours. I took the loins out to put them in a frying pan with some lard to sear them. While I was doing this I put the herbs and orange juice in a small saucepan to reduce it (I added the juice of three Mandarin oranges just because it didn’t look like enough). When the chops were seared I put them on a grill pan at about 325 Fahrenheit for ten minutes and continued to watch the orange sauce. Strained the sauce when it was a little thicker. Plated. Added sauce. Put some salt on it. Was pretty good.