The Rural Voice, 2006-05, Page 40Rural Living
Bring lamb's delicate flavour to meals
Selected by Bonnie Gropp
Versatile and low in cholesterol.
Iamb's delicate flavour can enhance
your dining experiences all year
through. While it's excellent on its
own, experiment with spices and
seasonings for sensational dishes.
CAULIFLOWER AND LAMB
. CHOP CURRY
(Foodland Ontario)
8 lean loin lamb chops (about 1
3/4 lbs/875 g)
1 tbsp (15 mL) all-purpose flour
2 tbsp (25 mL) vegetable oil
4 tsp (20 mL) curry powder
1 tbsp (15 mL) minced gingerroot
(or 1 tsp/5 mL dried ginger)
2 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes,
undrained, chopped
3 cups (750 mL) cauliflower florets
1 each sweet green and red
peppers, cubed
chopped parsley
Trim chops and pat dry. Toss with
flour.
In large skillet. heat 1 tbsp (15
mL) oil over medium -heat. Cook one
half of chops for 2 minutes per side
or until brown. Transfer chops to
plate. Repeat with remaining chops.
Discard excess fat from skillet. Wipe
out skillet with paper towel.
In skillet, heat remaining oil over
medium heat: cook curry powder,
ginger and garlic, stirring constantly
for 1 minute or until fragrant. Add
tomatoes and return chops to skillet;
simmer, covered over medium -low
heat for 45 minutes. Add cauliflower
and sweet pepper; cook, covered for
10 to 15 minutes or until lamb is
tender and vt.ggiables tender crisp.
Season with salt and pepper to taste.
Sprinkle parsley on top. Serve over
egg noodles.
GRILLED LAMB CHOPS WITH
CUCUMBER MINT SAUCE
8 loin lamb chops
Cucumber Mint Sauce:
2/3 cup (150 mL) plain yogurt
1 cup (250 mL) shredded
cucumber, squeezed dry and
chopped
1 small clove garlic, minced
36 THE RURAL VOICE
Grilled Lamb Chops with Cucumber Mini Sauce — Lamb chops have never tasted
more spring-like than they do in this. fast and fresh entree.
2 tsp (10 mL) concentrated mint
sauce
salt and pepper
In a medium bowl. combine
yogurt. cucumber, garlic and mint
sauce. Season to taste with salt and
pepper. Cover and chill at least 1
hour to blend flavours. Spread thin
coating of the concentrated mint
sauce on both sides of Iamb chops; let
stand 15 minutes. Grill or broil Iamb
to desired doneness. Serve with
Cucumber Mint Sauce.
CRANBERRY ORANGE
LAMB CHOPS
6 Frenched lamb chops or 4 loin
chops; 1" inch thick
1/2 cup (125 mL) sugar
1 cup (250 mL) cranberries
1/4 cup (60 mL) orange juice
1 tsp (5 mL) grated orange rind
1 tsp (5 mL) dijon mustard
pinch of allspice
In a small saucepan over medium
heat, combine sugar, cranberries,
orange juice, rind, dijon mustard and
allspice. Cook until mixture boils and
cranberries pop (about 10 to 12
minutes). Set aside.
In a preheated broiler 4" from
heat, broil Iamb chops on one side for
6 minutes. Turn and broil 4 minutes
longer. Spoon one generous
teaspoonful of sauce of over each
chop. Broil for 1 minute longer.
Serve extra sauce on the side.
GRILLED LAMB CHOPS
WITH RATATOUILLE
Ratatouille:
1 I/4 cup zucchini. cut into 1"
chunks
1 cup eggplant. peeled and cut in
1" cubes
2 tbsp olive oil
1/2 cup onion. cut in 1" cubes
1/2 cup green pepper. cut in 1" cubes
2 cloves garlic, minced
2 tomatoes. peeled. seeded and cut
in I" cubes
1 bay leaf
2 sprigs fresh parsley, finely
chopped
1 sprig each thyme and oregano,
finely chopped
salt and freshly ground pepper to
'taste
Sprinkle salt lightly over zucchini
and egg plant in a colander. Set aside
to drain. Pat dry.
Heat 1 tbsp olive oil in medium
saucepan on medium-high heat. Saute
onion and pepper just until tender.
Remove from pan. Add remaining oil
and saute eggplant and zucchini until
tender -crisp. Return onion mixture
with garlic, tomatoes and herbs to
pan. Simmer 10-15 minutes or until
vegetables are soft but still holding
their shape; season to taste with salt
and pepper.
Lamb Marinade:
1/4 cup olive oil
2 cloves garlic minced