Lamb chops and baby gourds

This was another dish my sister Elsie and I made for dinner. I marinated the rack of lamb with the dry meat rub from Nappa Valley. I added some fresh rosemary, garlic and olive oil and saute on the pan until both sides are browned. Then I put the pan into the oven of 400 deg for 10 mins.

We also stir fryed some baby gourds that came in yellow and green for the sides.