And now, the sour of summer...

Yesterday I was watching The Food Network and was inspired to make a deep fried lamb chop wrapped in bacon. How can that be bad? Deep fried and bacon. So on my walk to the neighbourhood butcher I was pleasantly surprised to see the sour cherries are out! I carefully picked about 3 cups worth and then made my way to the butcher to get my lamb. So tonights menu?

• Fennel salad with cucumber and parmesan
• Deep fried lamb chops wrapped in bacon
• Mini sour cherry pies

The fennel salad is a lovely addition to any meal. Fresh and easy to make in 5-10 mins!

1 whole fennel, cut in half and then sliced very fine (preferably with a mandolin if available)
1/4 cucumber (sliced equally as fine)
Fresh italian parsley, chopped
olive oil
red wine vinegar
lemon
Parmesan cheese

Combine the fennel and the cucumber and then throw on the parsley. Drizzle with olive oil, red wine vinegar and then squeeze approx. 1/2 lemon on top. Shave on thin slices parmesan cheese and then sprinkle with salt & pepper to taste.

Chill until ready to serve, but serve at room temperature.

Next, Deep fried lamb chops wrapped in bacon

Lamb chops
Bacon
Homemade pesto with additional olive oil to make it a little liquidy

Individually wrap each lamb chop in bacon. Try to tuck the bacon in at the end so it doesn't fall off. Bring the meat to room temperature. Place the chops into the hot oil, ensuring that the oil covers the meat entirely. Cook for approx. 5 mins. You want to serve the meat medium rare.

When it is finished, place on your plate and drizzle your pesto around and on top and serve hot with your fennel salad.

Sour Cherry Tarts (makes 5)

Pie Pastry for single pastry (see instructions in post Pie Pastry 101)
3 cups sour cherries, pitted
5 + 1 tbsp granulated sugar
1/2 tsp almond extract
3 tbsp cornstarch
1 egg
LG muffin tin

Make your pastry and roll it out according to instruction in Pie Pastry 101. Using a cup approx the same size as the opening of your muffin tin, extend 1" beyond and cut the pastry in circles.
Place the pastry into the muffin tin and fill with your fruit mixture.
For the top, cut thin strips with leftover pastry to make a lattice top.  Crimp your edges, and brush with eggwash and then sprinkle with remaining 2 tbsp. of sugar. Chill for 30 mins.

Place into a 400 degree preheated oven for 10 mins and then turn the heat down to 350 degrees and cook for 30-40 mins or until top is golden brown.

Enjoy...