Sunday supper! (with recipes)

I admit - I don't like cooking so I don't do it much. But we do still follow the tradition of a big sunday supper. This week's recipe was soo delicious that I had to share it with you! Shockingly, lamb chops have been on sale at my local grocery for cheaper than beef and most of the chicken so we got a special lamb treat.

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Dinner was Lamb tikka with crispy onions and peppers from Epicurious.com. The beverage was a "Java-pop" vanilla coffee soda float in honor of Ice cream soda day on Saturday.
http://www.epicurious.com/recipes/food/views/LAMB-TIKKA-WITH-CRISPY-ONIONS-4110
Italics are my additions and changes.

1/3 cup plain low-fat yogurt
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
12 ounces trimmed boneless lamb sirloin chops, cut into 12 pieces
1 medium-size bell pepper, cut into thin wedges

1 medium-size red onion, thinly sliced into rounds
2 teaspoons olive oil

Preheat broiler. Spray broiler pan with nonstick vegetable oil spray (I lined the pan with foil instead). Whisk yogurt, ginger and curry powder in medium bowl to blend. Season lamb with salt and pepper. Stir into yogurt mixture; let stand 5 minutes.

Meanwhile, place onion rounds (and pepper slices) in shallow bowl. Sprinkle with salt and pepper. Drizzle with olive oil; toss to coat. Spread out onion in 1/2-inch-thick layer on broiler pan. Thread lamb pieces onto 2 wooden skewers. Arrange skewers alongside onion. (I omitted the skewers and just set the lamb on the broiler pan.)

Broil lamb and onion about 5 inches from heat source until lamb is brown outside but still pink inside and onion is lightly charred, turning occasionally, about 10 minutes.

Transfer lamb and onion to plates. I served it over rice.

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Dessert was tea and the most delicious cookies ever -

Reeses Chewy Chocolate Cookies

1 1/4 c Butter or margarine; soft

2 c Sugar

2 Eggs

2 ts Vanilla

2 c Unsifted flour

3/4 c Hersheys cocoa, I use extra-dark cocoa powder. It makes the cookies this lovely black color and they taste delicious!

1 ts Baking soda

1/2 ts Salt

2 c Reases peanut butter chips

Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs and vanila; beat well. Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350~F for 8 to 9 minutes. Do not overbake. Cookies will be soft; they will puff during baking and flatten upon cooling. Cool until set, about 1 minute. Remove from cookie sheet; cool completely on wire rack.

I used baking parchment for the first time while making these cookies and now agree with all the reviews I read online. I have no idea how I ever made cookies with out parchment! It's faster and easier and virtually no clean up!