Lamb Chops with Roasted Asparagus and Bulgar Pilaf Saturday, Jul 30 2016 

1 bunch asparagus, trimmed
2 cloves garlic, sliced
1/4 cup olive oil
kosher salt and black pepper
1 cup bulgur
1/3 cup chopped fresh mint leaves, plus more for serving
8 small lamb chops (rib or loin; about 1 inch thick, 2 1/2 pounds total)
2 teaspoons ground coriander

Heat oven to 400° F. Toss the asparagus with the garlic, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until tender, 8 to 12 minutes.

Meanwhile, cook the bulgur according to the package directions. Stir in the mint, 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Rub the lamb with the coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, in 2 batches, to the desired doneness, 3 to 5 minutes per side for medium-rare.
Serve the lamb with the bulgur and asparagus and top with the mint leaves.

Real Simple, March 2013, page 210

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Spiced Lamb Kebabs Tuesday, Apr 10 2012 

4 servings (serving size: 2 skewers and 3 tablespoons sauce)
Total Time: 1 Hour, 20 Minutes
1 1/4 cups plain fat-free Greek yogurt
1 teaspoon ground cumin
1/2 teaspoon hot paprika
1 garlic clove, minced
1 pound boneless leg of lamb, trimmed
Combine yogurt, cumin, paprika, and garlic in a bowl. Cut lamb into 24 (1-inch) cubes; sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Combine lamb and 1/2 cup yogurt mixture in a zip-top plastic bag (refrigerate the remaining yogurt mixture); seal and marinate in refrigerator at least 1 hour. Remove lamb, and discard marinade. Thread 3 lamb pieces onto each of 8 (10-inch) skewers. Heat a grill pan over medium-high heat; coat with cooking spray. Arrange 4 skewers on pan; cook for 7 minutes or until desired degree of doneness, turning frequently. Remove from the pan. Repeat with remaining skewers. Serve with remaining yogurt mixture.
Marge Perry, Cooking Light, May 2011, Page 166

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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

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Crisp Breaded Lamb Chops with Green Bean and Cherry Tomato Salad Monday, Dec 26 2011 

Serves 4 to 6

1 tablespoon balsamic vinegar
1 garlic clove, minced
¼ cup chopped parsley
3 tablespoons, plus cup olive oil
Salt and pepper
1 pound green beans, trimmed
1 pint cherry tomatoes, halved
3 slices high-quality white sandwich bread, torn into pieces
1 tablespoon chopped rosemary
1/2 cup all-purpose flour
2 large eggs
12 lamb rib chops (about 2¼ pounds), trimmed

Whisk vinegar, garlic, 2 tablespoons parsley, and 3 tablespoons olive oil together in large bowl. Bring 2 1/2 quarts water to boil in a large saucepan. Add 1 tablespoon salt and cook beans until bright green and tender, about 5 minutes. Drain beans and toss in bowl with tomatoes and dressing. Season with salt and pepper.

Pulse bread in food processor until coarsely ground, about 6 pulses. Transfer to shallow dish and toss with remaining 2 tablespoons parsley and rosemary. Place flour in second shallow dish. Beat eggs in third shallow dish.

Place chops on cutting board and hold flat edge of large chef’s knife over meaty part of lamb chop. Hit flat side of knife with your palm to flatten chops to ¼—inch thickness. Pat lamb dry with paper towel and season with salt and pepper. Coat meaty part of each chop in flour, dip in egg, then dredge in bread crumbs, pressing to adhere.

Heat 1/4 cup oil in large skillet over medium heat until just smoking. Fry 6 chops until deep golden and crisp, 2 to 4 minutes per side. Wipe out skillet and repeat with remaining oil and chops. Serve with green bean salad.

30 Minute Suppers, SPRING 2011, page 23

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Butterflied Leg of Lamb with Rosemary and Garlic Tuesday, Nov 22 2011 

1/4 cup olive oil 1/4 minced fresh rosemary 8 garlic doves, minced Kosher salt and ground black pepper 1 butterflied leg of lamb, 4½ to 5 pounds

Vegetables 4 Tbs. butter, divided 3 Tbs. olive oil, divided 2.5 pounds golden yellow potatoes, peeled and halved 1 pound carrots, peeled and cut into large chunks 2 large onions, peeled, halved and each half quartered 2 pounds of asparagus, tough end snapped off 1 tsp. finely grated lemon zest 1 large lemon cut into eighths 2 bags (2 pounds) frozen peas 1/4 cup chopped fresh mint

For the lamb, mix oil, rosemary, garlic, 1 tablespoon salt and 1½ teaspoons pepper in a small bowl; rub mixture on both sides of lamb. (Can be set aside at room temperature up to 2 hours.)

When ready to roast, set a large heavy duty roasting pan over 2 burners at medium-high heat. When pan is hot, add lamb; cook, turning only once, until well-browned on both sides, 6 to 8 minutes total. Transfer lamb to a large raclç do not wash roasting pari.

Adjust oven racks to lowest and upper positions and heat oven to 400 degrees. Mix 2 tablespoons melted butter with 2 tablespoons of the oil. Bring potatoes with water to cover to boil in a small pot. Reduce heat to medium-low, cover and cook until potato surface is just tender, about 5 mìnutes. Drain water, cover and shake pot to give potatoes a “fluffy” surface; turn into roasting pan, along with carrots and onions; drizzle with butter mixture along with a generous sprinkling of salt and pepper shake roasting pan to coat. Set lamb on rack over roasting pan; roast until a meat thermometer inserted into the thickest part of the roast registers 135 for medium-rare and 140 degrees for medium, about 30 mInutes. Remove rack and lamb from roasting pan; let lamb rest. Return roasting pan of vegetables to oven and increase temperature to 450 degrees. While lamb roasts, toss asparagus with remaining tablespoon of oil and a generous sprinkling of salt and pepper on a large rimmed baking pan. Place peas, mint, remaining 2 tablespoons of butter and a light sprinkling of salt and pepper in a large microwave-safe bowl cover with plastic wrap.

While lamb rests, roast asparagus on upper oven rack until bright green and tender-crisp (tossing with lemon zest after removing from oven) and potatoes, carrots and onions until nicely browned, about 10 minutes longer. Microwave peas on high power until very hot, 8 to 10 minutes. When ready to serve, slice as much lamb as you think you’ll eat. Arrange all on a large platter. Garnish with lemons for squeezing on lamb. Serve.

8 servings Per serving: 739 calories, 53g carbohydrates, 65g protein, 30g fat (10g saturated), 179mg cholesterol, 13g fiber, 1,207mg sodium

USA Weekend, April 1-3, 2011

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Greek Lamb Chops and Mint Yogurt Sauce Wednesday, Nov 2 2011 

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2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
8 (4-ounce) lamb loin chops, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup plain fat-free yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 garlic clove, minced

Combine the first 3 ingredients in a small bowl. Sprinkle lamb with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add lamb, and cook for 3 minutes on each side or until desired degree of doneness. Let stand for 5 minutes.

Combine yogurt and remaining ingredients in a small bowl. Serve sauce with lamb. Yield: 4 servings (serving size: 2 lamb chops and 2 tablespoons sauce).

CALORIES 347; FAT 14.1g (sat 4.9g, mono 6.2g, poly 1.3g); PROTEIN 48.2g; CARB 3.9g; FIBER 0.1g; CHOL 147mg; IRON 4.5mg; SODIUM 347mg; CALC 86mg

For the Tomato-Parsley Salad:
Combine 2 tablespoons fresh lemon juice, 1/2 teaspoons Dijon mustard, and 1/2 teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 2 cups fresh flat-leaf parsley leaves, 1 cup diced yellow bell pepper, 1/2 cup diced red onion, and 1 pint halved grape tomatoes; toss gently to coat. Yield: 4 servings.

CALORIES 82; FAT 3.9g (sat 0.6g); SODIUM 68mg

Page 76 COOKING LIGHT MAY 2011

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

A Pint in the Pot Lamb Stew Monday, Mar 28 2011 

A Pint in the Pot Lamb Stew

2 lbs. lamb, cut into 1 inch pieces
2 Tablespoons flour
1/2 teaspoon black pepper
1 teaspoon dried thyme
12 ounces beef stock
1 beef buillion cube
4 Tablespoons butter
1 medium onion, chopped
3 cloves garlic, minced or pressed
4 carrots, chopped, 1/2-inch thick pieces
3 parsnips, chopped, 1/2-inch thick pieces
3 celery stalks, chopped, 1/2-inch thick pieces
2 large potato, chopped, 1/2-inch thick quarter rounds
1 (12-ounce) bottle dark beer, such as stout or porter
2 cups water
3 ounces tomato paste
1 bay leaf
1/2 cup barley, rinsed and drained
1/4 teaspoon each ground allspice and ginger
2 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
3 Tablespoons chopped Italian parsley
Salt and pepper to taste

Rinse and pat dry lamb. Mix flour, black pepper and crushed thyme leaves in a bowl. Add lamb and toss to coat.

In a bowl add 1 beef buillion cube to 12 ounces of beef stock.

Melt 2 tablespoons butter in a Dutch oven or pot over medium-high heat. Add lamb and brown on all sides. Remove lamb from pan and set aside.

Reduce heat to medium, add remaining butter and saute vegetables for about 7 minutes. Remove and set aside.

Pour beer into the pot and stir to scrape bits stuck to bottom of pan. Add lamb, beef stock, water, tomato paste, bay leaf, barley, spices, sugar and Worcestershire sauce. Combine, bring to a boil then lower heat to simmer and cook, covered, for 1 1/2-2 hours or until meat is tender. Add water as needed to cover ingredients.

Return vegetables to the pot for 20-25 minutes, until fork tender.  Add chopped parsley, salt and pepper.

Pan Roasted Rack of Lamb Sunday, Mar 20 2011 

Preheat oven to 400 degrees. In an ovenproof skillet, heat 1 tablespoon of oil until shimmering. Season a 2 1/2 pound frenched rack of lamb with salt and pepper. Add the lamb to the pan, fat side down and cook over moderately high heat until browned, 3 minutes. Turn the lamb fat side up and cook for 2 minutes longer. Transfer the skillet to the oven and roast the lamb for 20 minutes, until an instant read thermometer inserted in the center of the meat registers 125 degrees for medium-rare. Transfer the lamb to a carving board and let rest for 10 minutes. Pour off the fat in the skillet and make the pan sauce.

Mustard Shallot Sauce
In the skillet the lamb was cooked in, cook 2 sliced shallots in 2 teaspoons oil until soft. Add 1/4 cup white wine and simmer for 2 minutes. Add 1/4 cup chicken stock and bring to a simmer. Off the heat, add 1 tablespoon whole grain mustard and 2 teaspoons each of Dijon mustard and thyme leaves.

Food and Wine, February 2011, page 82

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Guinness Lamb Stew Wednesday, Mar 9 2011 

8 teaspoons olive oil, divided
2 cups chopped onion
1 tablespoon chopped fresh thyme
1 1/2 teaspoons chopped fresh rosemary
3 tablespoons all-purpose flour
2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 cups Guinness Stout
1 tablespoon tomato paste
3 cups fat-free, lower-sodium beef broth
1 bay leaf
2 cups cubed peeled Yukon gold potato
2 cups 1-inch-thick diagonally sliced carrot
8 ounces baby turnips, peeled and quartered
1 tablespoon whole-grain Dijon mustard
1/3 cup chopped fresh parsley
Preparation
1. Heat a large Dutch oven over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add onion, thyme, and rosemary; sauté for 5 minutes, stirring occasionally. Place onion mixture in a large bowl. Place flour in a shallow dish. Sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge lamb in flour, and shake off excess. Return pan to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of lamb mixture to pan; sauté for 6 minutes, turning to brown on all sides. Add browned lamb to onion mixture. Repeat the procedure with remaining lamb and remaining 1 tablespoon oil.
2. Add beer to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced to 1 cup (about 5 minutes). Return onion mixture and lamb to pan. Stir in the tomato paste; cook 30 seconds. Add broth and bay leaf; bring to a boil. Cover, reduce heat, and simmer for 1 hour and 15 minutes, stirring occasionally. Uncover and stir in potato, carrot, and turnips. Simmer, uncovered, for 1 1/2 hours or until meat and vegetables are tender. Stir in remaining 1/2 teaspoon salt, the remaining 1/4 teaspoon pepper, and 1 tablespoon mustard. Ladle about 1 cup stew into each of 7 bowls; sprinkle evenly with parsley.

Cooking Light, January 2011

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