Leveraging over a decade of experience in the financial sector, Shelly Grant serves as a financial representative of the Principal Financial Group. Based in Florida, Shelly Grant is a passionate fan of the Miami Heat professional basketball team.
The Heat missed the National Basketball Association (NBA) playoffs for just the third time in 14 seasons last year, but the team has taken steps to improve its chances of reaching the postseason in 2017-2018. One of the team’s biggest moves in the offseason was signing forward Kelly Olynyk as an unrestricted free agent. He became available after the Boston Celtics acquired Gordon Hayward. It was announced that Olynyk had signed a four-year, $50 million contract with the Heat.
A native of Toronto, Canada, Olynyk was the 13th overall pick in the 2013 NBA Draft and has averaged 9.5 points, 4.7 rebounds, and 1.7 assists per game during his four seasons with the Celtics. An adept three-point shooter, he made 41 percent of his attempts from beyond the three-point line in 2015-2016, a career high. Over the course of his career, he has a three-point completion rate of 37 percent. He had a career-best performance in Game 7 of last year’s first-round playoff series as he led the Celtics with 26 points, 14 of which he scored in the fourth quarter.
Shelly Grant serves as a representative with the Principal Financial Group. An avid cook in her free time, Shelly Grant particularly enjoys preparing lamb chops.
The ideal lamb chop is crisp on the outside, tender and juicy on the inside, and enriched with a little bit of soft fat. One can achieve this delicate balance using oven, stovetop, or grill techniques, so long as the cut of meat is of high quality. Experts recommend a thick cut of 1.25 inches to 1.4 inches per chop, preferably taken from the loin or rib area.
Many cooks like to begin by cutting off hard fat around the edge of the chops, though it is important not to remove the internal fat deposits. These keep the cut from becoming too chewy after cooking. Texture and flavor also improve if the cook salts the pork chops approximately 20 minutes before cooking, as this helps to break down the meat proteins so that they re-absorb released moisture.
Some believe that roasting before searing helps to ensure an even rare-to-medium cook. On the grill, this means splitting the grill into low and high heat zones and starting the chops on a cooler temperature before moving them to the hotter area.
Other cooks prefer to sear the chops on the stove top first. They can then finish the cuts on the stove for a rarer finish or move them to the oven for a more medium-rare result. The chops are then ready to serve, often with a mint sauce or mint jelly to finish.