BREAK THE FAST
a welcome variation on the classic
theme of meat and potatoes. Both
quinoa and chimichurri have South
American roots. Quinoa are small,
grain-like seeds that have become pop-
ular today not only for their slightly
crunchy texture, but also for their high
nutritional value. You can find quinoa
in most well-stocked supermarkets,
but rice can also be substituted. Green
chimichurri sauce is said to have origi-
nated in Argentina. It adds a wonder-
fully fresh-tasting edge to the lamb.
Wine notes: This is a recipe that
calls for red wine in your glass, unless
perhaps you'd like a chilled, dry rose
on a warm summer evening. Rose and
lamb make a marvelous match; just
ask anyone who's lived in southern
France. Among red wines, we can't
think of a well-made varietal that
wouldn't do well here. But truth be
told, when it comes to lamb chops, we
are partial to earthy Syrah or densely
structured Cabernet Sauvignon.
For the chimichurri sauce:
2 cups firmly packed coarsely
chopped fresh cilantro
% cup extra-virgin olive oil
2 Tbsp. fresh lime juice
1 clove garlic, minced
1 tsp. ground cumin
Y8 tsp. cayenne or
chili powder
% tsp. salt
For the quinoa salad:
2 cups homemade chicken stock
or store-bought low-sodium chicken
broth
1 cup quinoa (white, red or multi-
colored)
2 Tbsp. plus % cup extra-virgin
olive oil
1 medium leek, well washed and
diced
1 large carrot, diced
2 Tbsp. minced fresh
tarragon
3 Tbsp. minced fresh chives
2 Tbsp. fresh lemon juice
Salt and freshly ground pepper
For the lamb chops:
8 lamb chops (about 2Y2 pounds),
trimmed of excess fat
1 clove garlic, peeled and halved
Salt and freshly ground pepper
1 Tbsp. extra-virgin olive oil
1 Tbsp. dried rosemary
To make the chimichurri sauce: In a
blender, combine the cilantro and olive
oil and puree to a smooth sauce. Add
the lime juice, garlic, cumin, cayenne
and salt. Pulse to incorporate thor-
oughly. Transfer the sauce to a small
serving bowl, cover and set aside.
(Refrigerate for up to 2 days if you plan
to store the sauce for more than a few
hours before using.)
To make the quinoa salad: In a
medium pot, bring the chicken stock
to a boil over high heat and stir in
the quinoa. Cover, reduce the heat to
low and simmer until all the stock is
absorbed, about 15 minutes. Remove
the pot from the heat.
While the quinoa is cooking, in a
medium skillet, heat 2 tablespoons of
the olive oil over medium-high heat.
Add the leek and carrot and saute until
tender, 10 to 12 minutes. In a large
bowl, gently mix the quinoa with the
leek and carrot. Add the tarragon and
chives and mix well. Drizzle with the
remaining 1 /4 cup olive oil and add the
lemon juice. Stir gently to mix thor-
oughly. Adjust the seasoning with salt
and pepper to taste. Serve warm or at
room temperature.
To prepare the lamb chops: Preheat
the grill or the broiler. Rub the meat
with the cut sides of the garlic. Lightly
salt and pepper the chops, then rub
them with the olive oil. Coat the chops
with the rosemary. Grill or broil the
chops for about 7 minutes per side for
medium-rare. Let the meat sit for 5 to
10 minutes prior to serving.
To serve: Place a mound of quinoa
salad on each plate. Lean 2 chops at an
angle against the quinoa. Drizzle the
chimichurri sauce onto the chops to
taste.
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29145 Northwestern
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Southfield, MI 48034
AND FINALIZED BY
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PlazaDeliMichigan
267 S Lightner Road
Port Clinton,
OH 43452
Recipe from The Covenant Kitchen.
Only 20 minutes west
of Cedar Point!
VITAMIN-RICH
RAW FRUIT COMPOTE
1-800-521-2660
EXCERPTED FROM THE VILNA VEGETARIAN BY FANIA
LEWANDO. COPYRIGHT © 2015 BY RANDOM HOUSE.
EXCERPTED BY PERMISSION OF SCHOCKEN, A DIVISION
OF RANDOM HOUSE LLC. ALL RIGHTS RESERVED. NO PART
OF THIS EXCERPT MAY BE REPRODUCED OR REPRINTED
WITHOUT PERMISSION IN WRITING FROM THE PUBLISHER.
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lemons in 2 cups water, stirring so the
sugar dissolves. Pour this syrup over
the fruit, and allow to chill 8 hours.
From The Vilna Vegetarian
Cookbook.
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September 3 • 2015
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