This one has a real kick!!!
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
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,
2 1/2 tsp. kosher salt, divided
1/2 tsp. freshly ground black pepper,
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
Pita bread, for serving (optional)
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
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
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.
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)
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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