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COOKING & ENTERTAINING: Menu of the Month
Roasted Rack of Lamb with Yogurt-Mint Sauce
Couscous with Dried Fruit & Curry
Eggplant and Red Pepper SautÈ
Serves 6
ROASTED RACK OF LAMB
2 racks of lamb (8 chops each)
2 Tblsp fresh rosemary, chopped
2 Tblsp fresh oregano, chopped
3 cloves garlic, minced
3 Tblsp olive oil
salt & freshly ground black pepper
Combine the herbs, garlic and olive oil and spread on the racks of lamb to marinate for at least 6 hours in the refrigerator.
Let the lamb come to room temperature for 30 minutes before roasting. Preheat the oven to 425 degrees F. Salt and pepper the racks and roast for 20 to 25 minutes or until the internal temperature reaches 125 degrees F for medium rare.
Let the lamb rest for 10 minutes before carving into chops. Carve and serve immediately, with yogurt-mint sauce drizzled around the meat.
YOGURT-MINT SAUCE
1 cup plain yogurt
2 cloves garlic, minced
1 bunch fresh mint, chopped
juice of 1 lemon
salt & freshly ground black pepper
Combine the first four ingredients and season to taste with salt and freshly ground black pepper. Refrigerate for several hours while the flavors develop.
COUSCOUS WITH DRIED FRUIT AND CURRY
3†cups couscous
Ω cup dried cherries or cranberries
Ω cup currants
2 cups chicken broth
2 Tblsp olive oil
2 Tblsp unsalted butter
1 Tblsp curry powder
Ω tsp turmeric
juice of 1 lemon
3 Tblsp honey
salt
Place the couscous and dried fruits in an even layer in a 9x11 inch Pyrex dish. In a medium pot combine the chicken broth, oil, butter, curry powder and turmeric. Bring to a boil and then ladle over the couscous making sure to evenly soak the grains. Cover immediately with plastic wrap and leave for 10 minutes to steam.
After 10 minutes, remove the plastic and fluff the couscous using a fork. Transfer the couscous to a medium bowl and add the lemon juice, honey and salt to taste. If the couscous seems dry, you may add additional oil at this time. Serve the couscous warm or at room temperature.
EGGPLANT AND RED PEPPER SAUTE
Salting the eggplant will draw out its bitter juices and reduce the absorption of oil during cooking.
2 medium eggplants, cubed
º cup olive oil
1 small yellow onion, thinly sliced
3 red bell peppers, sliced
3 cloves garlic, minced
1 Tblsp cumin
salt & freshly ground black pepper
Place the cubed eggplant in a colander and generously salt, tossing to ensure even coverage. Leave the colander in the sink for 30 minutes while the juices drain off. After 30 minutes, use a paper towel to absorb any remaining mixture on the eggplant.
In a large sautÈ pan, heat the oil over medium high heat. Add the eggplant, onion, peppers, garlic and cumin. SautÈ for about 8 minutes or until the vegetables are slightly tender. Season to taste with salt and pepper and serve immediately.
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