Lamb Chops and Cilantro Relish with Fresh Lima Beans Friday, Feb 8 2013 

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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Greek Burgers Tuesday, Oct 11 2011 

SERVES 4

1/3 cup Greek yogurt
1/4 cup chopped kalamata olives
2 garlic cloves, minced
1/4 cup chopped fresh mint
1 1/2 pounds ground lamb
2/3 cup crumbled feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
4 hamburger buns, halved
1 small tomato, cut into 1/4-inch slices
1 small red onion, peeled and sliced into 1/4-inch rings

Mix yogurt, olives, 1 clove garlic, and 2 tablespoons mint in small bowl. Set aside. Break lamb into small pieces in medium bowl. Add cheese, remaining garlic, remaining mint, salt, and pepper. Using fork, toss until ingredients are evenly distributed. Divide mixture into 4 equal portions and lightly pack into 1-inch-thick patties.

Grill patties over hot fire until browned on both side and cooked to desired doneness, 4 to 6 minutes per side. Transfer burgers to plate and tent with foil. Grill cut sides of buns until toasted, about 2 minutes.

Arrange burgers on buns. Top burgers with dollop of yogurt sauce and tomato and onion slices. Place top of bun on burger. Serve.

30-Minute Suppers SUMMER 2011 Page 17

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