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CAT Magazine

Lamb Chops in Strawberry Sauce! YUM! Favorite Recipe from Author O. Keeys



Please welcome author, Omegia Keeys to our table with a yummy recipe and sharing some fun facts & a giveaway too. So enter to win a copy of Single, Black and Government owned now on tour with the Virtual Book Tour Cafe'.

Welcome Omegia! Let's start with the delicious recipe you're going to share.

This is one I tried last Christmas and it was a hit. I’m love lamb and wish it weren’t so darn expensive as I’d have it a lot more often.



Lamb Chops in a Strawberry Sauce

Serves: 4
4 lamb chops
1 teaspoon salt
½ teaspoon pepper, freshly ground
1 tablespoon extra-virgin olive oil
¼ cup pistachios, coarsely ground
½ teaspoon cornstarch
3 tablespoons Dijon mustard (I left this out because I really just don’t like mustard all that much)
2 tablespoons shallots, finely diced

Lamb chops:

Preheat the oven to 400 degrees.
Trim and French lamb (see note below). Slice into chops and sprinkle with salt and pepper. You could also keep the rack together depending on your choice of presentation.
Set a large skillet over medium-high heat. Add the olive oil. When it is hot, sear the chops on all sides. Set aside to cool before adding the pistachio crust.
Note:  We used lamb loin chops from the grocery store butcher, rather than a rack of lamb. When a rack of lamb is Frenched, the fat and bones are trimmed down and a bare minimum of fat is left on the bones – leaving a very clean cut, according to “Kitchen Knife Skills” by Marianne Lumb.

Pistachio crust:

Mix ground pistachios with cornstarch. Mix Dijon mustard with shallots, and when the pork chops have cooled, spread on the face of the chops, then dip in the pistachio mixture.
Place the crusted chops with the crust facing up on a sheet pan, cover with foil and bake for about 30 to 40 minutes or until a thermometer reads 140 to 150 degrees for medium-rare chops or 160 degrees for medium chops.
During the last 5 minutes, turn the oven to broil and uncover chops to brown the crust.


Strawberry Sauce

1 cup fresh strawberries
1½ cups cream sherry
1 stick cinnamon
1 whole clove
2 finely chopped garlic cloves
1 tablespoon honey
1 teaspoon cumin
1 cup veal stock
1 teaspoon cornstarch diluted in a little water (optional)
Add all ingredients except cornstarch to a medium saucepan and stir to combine. Bring to a boil, then reduce heat to medium-high and simmer to reduce mixture by half. If desired, thicken with diluted cornstarch.
Remove cinnamon stick and whole clove. Spoon over lamb chops.

– Source: Mary Joe Walbrook



Fun Fact Interview:

1. Why did you start writing?


Writing was my outlet to another world outside of my poor upbringings which surrounded me. Though I lived in what some refer to as the ghetto, my mother refused to call it that. She always pushed us to learn more about life away from our ten block radius.


2.  What's your favorite book of all time? 

Clan of the Cave Bear.

3.  Favorite Movie and why?

The Color Purple. It was the first time I saw people like me in a full length picture depicted in another role besides being a slave, maid, rich or a thug. The characters were relatable and resembled my own family. I was born up north but spent a lot of time down south.

4.  If your book was made into a movie, who do you seeing being cast for your characters?

For Single, Black, and Government Owned I could see Zoe Saldana (I think it spelled right). She played a blue woman in Avatar and an action pack woman in Columbiana. She’d have no problem doing the physical stuff of the military while being able to capture the emotional rollercoaster I was on.

5.  What is your favorite scene from your book, or the scene you most enjoyed writing?

I enjoyed writing about my time in officer training. Though I was going through hell in my personal life I was meeting people with whom I built strong bonds with. It also showed me how strong I was during that period of my life.

6.  Where can readers connect with you online? 

FB: Author Omegia Keeys, Twitter: okeeys, and www.okeeys.com


Entrepreneur, Best Selling Author, Publishing Liaison, and Motivational Speaker are just a few of the makings of O. Keeys (Omegia). After serving two terms in the military Omegia went on to apply her strategic planning to the publishing industry. She has garnered numerous awards and praise to include the Scribe Award for the National Black Book Festival, guest speaker for The Miami International Book Festival, and ranking in Conversations Magazine top 100 books of 2010 and 2011.

In between book touring Omegia spends her time dedicated to helping her fellow authors. She has over 20 years in the publishing industry in which she started out as a teen working in her mother’s book store. Omegia has many published books to include (Adult) Passionate, Playmates, Seduction.com, Can You Keep a Secret? and Erotic Moments: Love, Lust, and Desire, (Memoir) Rise and Fall of a Track Start and Single, Black, and Government Owned, (Young Adult) The Baby Girl and Unloved, and (Self Help) The Not So Common Sense Guide for Authors.

Author Links:


Link to Author’s Tour Page – O. Keeys

Single, Black, and Government Owned is the explosive follow up to O. Keeys's critically acclaimed memoir, Rise and Fall of a Track Star. After walking away from a rising track career Omegia joins the military and leaves her son at home with her family.
For nearly thirteen years she balances being a single parent, dating, and her commitment to Uncle Sam. Single, Black, and Government Owned is an up close and personal view into the life of a woman overcoming the challenges of being a victim of sexual assault. This memoir takes you on an emotional roller coaster ride and will leave you feeling liberated.

Genre: Memoir
Release Date: May 9, 2012
Publisher: Passionate Writer Publishing
Purchase Link:  Amazon


Other Books By O. Keeys:
(Adult) Passionate Playmates, Seduction.com, Can You Keep a Secret?,
(YA) The Baby Girl, Unloved,
(Memoir) The Rise and Fall of a Track Star and Single, Black, and Government Owned,
(How To/Self Help) The Not So Common Sense Guide for Authors – coming soon.



Thanks for stopping in Omegia! Love the recipe and definitely going to try it.

Will you try it too? Comment and let us know what you think.



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