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n this week's menu, we're lambing it up with spring lamb chops —
expensive but sublime. An interesting veggie-ful salad and simple new
potatoes round out the meal. ❑

8-VEGETABLE SALAD
the lamb lightly with pepper. Spread
& RED PEPPER DRESSING
a thin layer of Dijon mustard on the
Salad:
outside (fat side) of lamb rack. Mix
2 cups thin-sliced bok
breadcrumbs, nuts and
choy (light and dark
parsley together in a medi-
parts)
um bowl. Press the mixture
1 cup chopped scal-
onto the mustard-coated
lions, white and green
side of the lamb rack.
parts
Arrange the lamb, mus-
1 cup finely chopped
tard and crumb-coated
unpeeled zucchini
side up, on a cookie sheet
1 cup finely chopped
or baking pan. Roast for
yellow bell pepper
8-10 minutes, checking
1 cup fresh or frozen
that the crust does not
Anna bel
edamame
burn. Turn the temperature
Cohe
1 cup cooked black
down to 350 degrees, and
Foo d
beans (drain and rinse if
roast for an additional
Colum nist
canned)
10-20 minutes until when
1 cup fresh or thawed
a small cut is made into
frozen corn kernels
the side of the meat it is still very pink
1 cup fresh chopped parsley
(or a meat thermometer inserted into
kosher salt and freshly ground
the meat registers 125-135 degrees
black pepper to taste
for medium-rare). Allow the lamb to
Dressing:
stand for 5 minutes or so before cut-
2 roasted red bell peppers (fresh
ting it into individual chops. Arrange
or jarred), cut in large pieces
4 chops on each of 2 plates, and pass
1 /4 cup extra-virgin olive oil
sauce on the side.
1 /4 cup cider vinegar
To make sauce: Combine all sauce
Toss all salad ingredients in a
ingredients except water and cornstarch
large bowl. Set aside. Combine dress-
in a small saucepan over high heat.
ing ingredients in a bowl of a food
Bring to a boil, and stir for 2 minutes.
processor, and process until smooth.
Reduce heat to a simmer. Combine
Pour about half the dressing over the
water and cornstarch in a small bowl,
salad. Toss well, adjusting quantity of
and stir until the cornstarch is dissolved.
dressing and salt and pepper to taste.
Whisk the mixture into the sauce, and
Makes 6 servings.
stir until the sauce is thickened slightly.
Serve the sauce hot or at room tempera-
RACK OF LAMB WITH
ture with the lamb.
MINT SAUCE
Makes 2 servings of the lamb, more
Lamb:
of the sauce.
1 8-chop rack of lamb, trimmed
of much of the visible fat
ROASTED NEW POTATOES
freshly ground black pepper
2 lbs. small red- or white-skinned
1 /4 cup Dijon mustard
new potatoes, scrubbed and cut
V2 cup bread crumbs
into halves
1 /2 cup fine chopped pecans or
1 Tbsp. kosher salt
walnuts
1 tsp. minced garlic
1 Tbsp. dried parsley leaves
1 tsp. freshly ground black pepper
Mint Sauce:
1 /3 cup extra olive oil
1 /2 cup fresh chopped mint leaves
juice of 1 lemon
1/2 cup beef broth
2 tsp. grated lemon zest
1 /4 cup chopped onions
1 Tbsp. fresh thyme leaves
1 /4 cup red wine vinegar
Preheat oven to 375 degrees.
2 Tbsp. sugar
Combine potatoes, salt, garlic, pepper,
2 Tbsp. water
butter, oil, juice, zest, dill and thyme.
1 Tbsp. cornstarch
Toss well to coat. Place the potatoes
To make lamb:
on a cookie sheet, and bake until ten-
Preheat oven to 450 degrees, or
der, about 40 minutes, stirring occa-
heat grill to medium-high. Season
sionally. Serve hot. Makes 6 servings.

Friday, April 20 th
at Fox Hills Golf &
Banquet Center from
7:00 pm - 9:30 pm.

f,

Spring Iamb.

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Educational
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Sample over 80 wines

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