This one has a real kick!!!

Serves 4

Ingredients

1 slice white sandwich bread, toasted

and torn into pieces
1 cup walnuts
5 Tbsp. olive oil, divided
3 Tbsp. pomegranate juice
3 Tbsp. lemon juice (from about 1

lemon)
3/4 tsp. ground cumin
1/8 tsp. cayenne pepper
3 cloves garlic
2 roasted red bell peppers, roughly

chopped (about 1 1/2 cups)
1 (14.5-ounce) can diced tomatoes,

drained
2 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper,

divided
8 small (1 1/2 thick) lamb loin chops

(about 2 1/2 pounds)
2 Tbsp. all-purpose flour
3 Tbsp. chopped mint, for garnish

(optional)
Pita bread, for serving (optional)

Directions
Total time: 40 minutes

Note: The spicy sauce is a take on

muhammara, a traditional Eastern

Mediterranean dip made with roasted

peppers and walnuts.

Put bread, walnuts, 4 tablespoons oil,

pomegranate juice, lemon juice, cumin,

cayenne, garlic, roasted peppers,

tomatoes, 1 teaspoon salt, and 1/4

teaspoon pepper into a blender and puree,

stirring often, until very smooth; set

aside.

Heat remaining 1 tablespoon oil in a large

skillet over medium-high heat. Season lamb

chops all over with remaining 11/2

teaspoons salt and 1/4 teaspoon pepper,

then dust with flour, shaking off any

excess. Arrange 4 chops in skillet and

cook, flipping once, until deep golden

brown and medium rare, 10 to 12 minutes.

Transfer to a plate, cover loosely with

foil, and repeat with remaining lamb

chops.

Carefully discard any oil in skillet, then

return skillet to medium-low heat, add

sauce, and stir to scrape up any browned

bits. Cook, stirring often, until

thickened and hot throughout, 4 to 5

minutes. Spoon about 1/2 cup sauce onto

each of 4 plates and top with lamb chops.

Garnish with mint and serve with pita

bread for dipping.

Yield: 4 servings

This recipe is delicious, simple and ez to do. A side of fries or chips will complement this nicely. For something lighter, a side salad with vinegar and oil dressing.


INGREDIENTS

Burgers
1 pound ground meat (hamburger, turkey, lamb, etc)
1/4 to 1/2 cup medium diced onions (about 1/2 small onion)
1/4 cup soy sauce
1 teaspoon sugar (granulated)
1 teaspoon minced garlic
1/2 teaspoon grated ginger root
4 onion buns or buns of choice (Tastes just as good on two slices of whatever bread you have)

Sauce

2 tablespoons orange marmalade (apricot preserves will do in a pinch)
1/2 teaspoon soy sauce
1/8-1/4 teaspoon gingerroot

For burgers: *Preheat pan on stove to med-high.

In a bowl, place all ingredients. With clean hands, “smoosh" them together thoroughly. Flatten the mixture out a bit in the bowl. "Score" into even portions. Then, begin separating them and form into evenly sized patties.

Place burgers in pan. Then leave them alone. Cook about 5 minutes on each side or until desired doneness is achieved.
For Sauce: While burgers are cooking, mix ingredients for sauce together in a small bowl.

When burgers are done, drain and let rest for a few minutes (about 4-5).


Next place burgers on heel of onion bun and top with a teaspoon of sauce. Place bun caps on top of burgers and serve.

*May also cook on an electric countertop grill such as, George Foreman.




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