Soba Noodles with Spicy Cumin Lamb Wednesday, Nov 6 2013 

7 ounces uncooked soba noodles (I substituted Udon noodles)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons rice vinegar
4 1/2 teaspoons hoisin sauce
1 teaspoon minced garlic
1/4 teaspoon five-spice powder
8 ounces ground lamb
1 tablespoon dark sesame oil
1 teaspoon cumin seeds
3/8 teaspoon crushed red pepper
1 1/2 cups broccoli florets
1 cup snow peas, trimmed
1/2 cup thinly sliced red bell peppier
9 baby carrots, halved lengthwise

Cook noodles according to package directions. Drain and rinse; drain well.

Combine chicken broth and next 4 ingredients (through 1/4 teaspoon five-spice powder) in a small bowl, stirring with a whisk.

Heat a large wok or skillet over medium-high heat. Add lamb; cook 2 1/2 minutes or until browned, stirring to crumble. Remove lamb from pan with a slotted spoon; set aside.

Return pan to medium-high heat. Add oil to drippings in pan; swirl to coat. Add cumin and red pepper; cook 30 seconds or until seeds begin to pop, stirring frequently. Add vegetables to pan; cook 5 minutes, stirring frequently. Add lamb and broth mixture; cook 1 1/2 minutes or until liquid is slightly reduced. Serve over noodles.

Cooking Light, November 2013, page 28

20131105-215621.jpg

Advertisements

Pomegranate-GIazed Lamb Chops with with Cumin Carrots Thursday, Feb 2 2012 

SERVES 4

1 pound carrots, peeled and sliced on bias into ¼-Inch pieces
3 tablespoons honey
1/3 cup water
Salt and pepper
2 teaspoons whole cumin seeds
1 tablespoon unsalted butter, cut into 4 pieces
¼ cup chopped pitted oil-cured olives
6 loin lamb chops (about 6 ounces each), about 1¼ inches thick
1 tablespoon vegetable oil
1 cup pomegranate juice
1/8 teaspoon cayenne pepper

Bring carrots, 1 tablespoon honey, water, 1/2 teaspoon salt, 1/4 teaspoon black pepper. and 1 teaspoon cumin seeds to boil in large saucepan over medium high heat. Reduce heat to medium, then cover and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover, add butter and olives, inch continue to simmer until carrots are completely tender and liquid has reduced, about 2 minutes. Season with salt and black pepper, and cover to keep warm.

Pat lamb chops dry with paper towels and season with salt and black pepper. Heat oil in large skillet over medium—high heat until just smoking. Cook chops until well browned, 3 to 5 minutes per side. Transfer to platter. Pour off fat from pan. Add pomegranate juice, remaining honey, remaining cumin seeds, cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Simmer mixture until thick and syrupy, about 5 minutes.

Return chops to pan. Turn once or twice to thoroughly coat with glaze. Transfer chops to platter. Serve with carrots.

30 minute Suppers, Spring 2011, Page 24

20120202-152122.jpg

%d bloggers like this: