Had a Little Lamb
Aug. 12th, 2007 09:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sciwitchIt was a busy day in the kitchen. Another birthday tomorrow, so I made my classic Chocolate-Peanut Butter Cupcakes . Then I made a trough of salad (take the largest bowl you have, fill it with salad stuff, graze in front of the TV for a few hours). And for lunch this week, I decided to surrender to my sweet tooth and try something new from this month's issue of Cooking Light.
Cherry-Glazed Pan-Seared Lamb Chops
Ingredients
Cooking spray
2 teaspoons dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
2 teaspoons bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.
Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 5 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1-2 minutes or until desired degree of doneness (aim for 145°F interior temperature).
***
As a side, I made:
Couscous With Dried Cranberries and Pine Nuts
Ingredients:
12 oz package couscous
14 oz can chicken or vegetable broth
1 pinch salt
2 1/2 Tbsp walnut, almond or olive oil (I used Macademia oil because I had it)
1 tsp fresh lemon juice
3/4 cup dried cranberries
1/4 cup pine nuts
Directions:
Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth.
While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned.
When the couscous has finished cooking, pour the it into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries and pine nuts. Stir to combine all the ingredients.
Original recipe found here
Cherry-Glazed Pan-Seared Lamb Chops
Ingredients
Cooking spray
2 teaspoons dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
8 (4-ounce) lamb loin chops, trimmed
2 teaspoons bottled minced garlic
1/2 cup fat-free, less-sodium beef broth
1/2 cup cherry preserves
1/4 cup balsamic vinegar
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Combine rosemary, salt, and pepper in a small bowl, stirring well. Rub spice mixture evenly over both sides of lamb. Add lamb to pan; cook 5 minutes on each side. Remove lamb from pan.
Return pan to medium heat; recoat with cooking spray. Add garlic to pan; cook 30 seconds. Add broth; cook 1 minute, scraping pan to loosen browned bits. Stir in preserves and vinegar; cook 5 minutes or until slightly thick. Return lamb to pan; turn to coat. Cook 1-2 minutes or until desired degree of doneness (aim for 145°F interior temperature).
***
As a side, I made:
Couscous With Dried Cranberries and Pine Nuts
Ingredients:
12 oz package couscous
14 oz can chicken or vegetable broth
1 pinch salt
2 1/2 Tbsp walnut, almond or olive oil (I used Macademia oil because I had it)
1 tsp fresh lemon juice
3/4 cup dried cranberries
1/4 cup pine nuts
Directions:
Cook the couscous according to the package directions, using broth instead of water. Add a pinch of salt to the broth.
While the couscous is cooking, roast the pine nuts in a very low (250° F) oven for 10 minutes or until lightly browned.
When the couscous has finished cooking, pour the it into a serving bowl. Add the oil and the lemon juice. Stir well to coat all the grains. Add the cranberries and pine nuts. Stir to combine all the ingredients.
Original recipe found here