1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
1/4 teaspoon ground cumin
Cooking spray
1 (1 1/2-pound) French-cut rack of lamb (8 ribs), trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup finely chopped onion
1 jalapeno pepper, seeded and finely chopped
3/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt

Preheat oven to 400 degrees

Combine first 3 ingredients.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Sprinkle lamb with 1/4 teaspoon salt and black pepper. Add lamb to pan; cook 2 minutes on each side. Spread oil mixture over lamb; place pan in oven. Bake at 400 degrees for 15 minutes or until a thermometer registers 138 degrees. Remove lamb from pan; let stand 8 minutes. Cut into chops.

Heat a skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 5 minutes. Combine onion mixture, cilantro, and the remaining ingredients.

Yield: 4 servings (serving size 2 chops and 3 tablespoons relish) Calories 319, Fat 18.4g (sat 7g, mono 8.3g, poly 0.9g), Protein 32g, Carbs 4.5g, Fiber 1g, Cholesterol 102mg, Iron 2.5g, Sodium 347mg: Calc 3mg

For the Fresh Lima Beans: Cook 2 cups fresh lima beans in simmering water 20 minutes or until tender. Rinse with cold water, drain. Combine 1 tablespoon olive oil, 2 teaspoons red wine vinegar, and teaspoon salt. Add beans, /2 cup quartered grape tomato, 4 cup sliced kalamara olives, and 2 tablespoons chopped parsley; toss well.

Yield: 4 servings (serving size: ‘2 cup). CALORIES 140, FAT 46g (sat O.7ç SODIUM 176mg

Recipes by Tiffany Vickers Davis

Cooking Light, August 2011, Page 68

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