Recipe courtesy of FoodNetwork.com
Ingredients:
1 pair of lamb chops
1/3 cup apple cider
1 teaspoon brown sugar
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pinch cinnamon
1 bosc pear, cored and cut into 6 wedges
Directions:
Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler.
Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar.
Moroccan Couscous
Adaped from AllRecipes.com
Ingredients:
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
Original recipe includes 1/2 teaspoon ground cardamom and 1/4 teaspoon ground coriander, but I didn't have those available.
1 tablespoon olive oil
3 stalks green onion
1 red bell pepper, chopped
1/2 cup golden raisins
1 teaspoon kosher salt
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
Directions:
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
1 pair of lamb chops
1/3 cup apple cider
1 teaspoon brown sugar
Salt and freshly ground black pepper
2 cloves garlic, minced
1 pinch cinnamon
1 bosc pear, cored and cut into 6 wedges
Directions:
Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes.
Preheat the oven to 350 degrees F.
Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler.
Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar.
Moroccan Couscous
Adaped from AllRecipes.com
Ingredients:
1 1/4 teaspoons ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice
Original recipe includes 1/2 teaspoon ground cardamom and 1/4 teaspoon ground coriander, but I didn't have those available.
1 tablespoon olive oil
3 stalks green onion
1 red bell pepper, chopped
1/2 cup golden raisins
1 teaspoon kosher salt
1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
1 1/2 cups chicken broth
1/2 cup orange juice
1 1/2 cups couscous
Directions:
Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.
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