I'm lucky to have a pretty adventurous eater in my 6-year-old.

I’m lucky to have a pretty adventurous eater in my 6-year-old.
Really the only things he doesn’t like are radishes (he got a hot one once) and mushrooms. Well, he says he doesn’t like them but every time I make them, he picks them off my plate but ask him and he’ll tell you he doesn’t like them *insert giant eye roll.
For the last couple years we’ve had rabbit, at the aforementioned adventurously paletted 6-year-old’s request, and ham, at hubby’s request, for Easter and before you recoil in horror, we always make sure our rabbit meat isn’t the Easter Bunny, again at the 6-year-old’s request!
This year though, I decided to do something a little different and go with lamb because rabbit can be hard to find around here and when I do, it’s mega-expensive.
Depending on the cut of lamb you go with, it can be kind of pricey too, so I decided to go with chops because they fit in my budget more easily than a rack or leg and they’re a bit easier to find.
Lamb is gamier than other meats you might choose so it can really stand up to very strong flavors.
With that in mind, I decided to go with a sweet and tangy glaze I’ve used with lamb in the past with great success.
It’s got the wonderful tang of balsamic vinegar and stoneground mustard tempered with a little sweetness from agave. You can use honey in place of the agave if you prefer but I like the milder sweetness of agave.
We’ll still have the ham because it isn’t Easter without ham in our house and I also typically serve some classic Easter sides like deviled eggs and green beans, with a couple out of the box choices like savory carrots instead of glazed, and tiny cheeseballs rolled in shredded cheddar to resemble little
Easter chicks.
I couldn’t dare make a family holiday meal without pop-overs and while I recommend them because they’re easy, be careful because they are so good you’ll find yourself making about a zillion of them!
There are an abundance of recipes online for pop-overs so just google it and I promise you everyone will thank you.

Hoppy Easter everyone!
Sweet and Tangy Lamb Chops
8-10 lamb chops
Salt and pepper, to taste
4-5 Tbsp. olive oil
½ C. cup balsamic vinegar
2 Tbsp. agave
2 Tbsp. stoneground mustard
2 Tbsp. minced garlic

Salt and pepper both sides of the chops. Whisk balsamic, agave, mustard, garlic together. Heat olive oil in a pan on medium high and then sear both sides of each chops 2-3 minutes per side. Pour vinegar mixture into the pan and reduce heat to low. Cook the chops another 5-7 minutes, turning once or twice until the vinegar mixture is thick and sticky looking and coats the chops evenly.