How To Prepare
Preheat oven to 450°F.
Mix potato flour, 1/2 teaspoon oil, 1/2 teaspoon rosemary, and 1/8 teaspoon pepper in a small bowl.
Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the potato flour over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
TIPS & NOTES
Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one that’s been “Frenched” (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you.
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Rack of Lamb with Warm Apple Lentil Salad
Ingredients
- 2 tablespoons potato flour
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon chopped fresh rosemary, divided
- 1/4 teaspoon freshly ground pepper, divided
- 16 oz (One 1 pound) rack of lamb, Frenched and trimmed (see Tip)
- 3 teaspoons Dijon mustard, divided
- 2 shallots, finely chopped
- 1 15-ounce can no salt added lentils, rinsed
- 1 Granny Smith apple, finely chopped
- 2 stalks celery with leaves, finely chopped
- 3/4 cup no salt added chicken broth, or water
- 2 teaspoons sherry vinegar, or cider vinegar
Ingredients
- 2 tablespoons potato flour
- 1 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon chopped fresh rosemary, divided
- 1/4 teaspoon freshly ground pepper, divided
- 16 oz (One 1 pound) rack of lamb, Frenched and trimmed (see Tip)
- 3 teaspoons Dijon mustard, divided
- 2 shallots, finely chopped
- 1 15-ounce can no salt added lentils, rinsed
- 1 Granny Smith apple, finely chopped
- 2 stalks celery with leaves, finely chopped
- 3/4 cup no salt added chicken broth, or water
- 2 teaspoons sherry vinegar, or cider vinegar
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How To Prepare
VINAIGRETTE: Combine wine, olive oil, vinegar, rosemary, black pepper, and salt in a jar with tight fitting lid. Shake well.
FISH: Measure thickness of fish to determine cooking time; place fish in a glass dish.
Pour 2 tablespoons vinaigrette over fish, add garlic and turn to coat. Reserve remaining vinaigrette for salad dressing. Marinate 15 to 30 minutes, turning once.
Coat grill rack with cooking spray and place on grill to heat 1 minute. Place tuna on grill 4 to 6 inches over hot coals (or grill). Cover with lid or tent with foil. Cook, turning once, just until tuna begins to flake easily when tested with a fork, about 7 minutes. Discard marinade (but keep vinaigrette for salad dressing).
SALAD: Meanwhile, arrange salad greens on 4 plates. Place hot tuna on greens and add cherry tomatoes. Shake remaining vinaigrette and drizzle over salads.
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Provencal Grilled Tuna Salad
Pierce potatoes all over with fork. Place in microwaveable dish. Pour in 1/4 cup (50 mL) water; cover and microwave at High for 6 minutes or until tender. Set aside.
Sprinkle pork with half of the pepper. In ovenproof skillet, heat oil over high heat; brown pork on all sides. Transfer to plate. Reduce heat to medium-high; cook mushrooms, garlic, seasoning and remaining pepper for 5 minutes or until browned and liquid is evaporated. Stir in stock. Return pork to skillet.
Transfer skillet to 425°F (220°C) oven; cook for 15 minutes or until just a hint of pink remains inside pork. Let stand for 5 minutes; slice thinly. Serve with sauce and potatoes.
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Pork Tenderloin with Mushroom Sauce
How To Prepare
Remove the skin and white pith from orange with a sharp knife. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice in the bowl before discarding membranes. Transfer the segments with a slotted spoon to another bowl. Whisk lemon juice into the bowl with the orange juice. Set aside.
Season pork chops on both sides with fennel seeds and pepper. Heat oil in a large nonstick skillet over medium heat. Add the chops and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm.
Add sliced fennel and shallot to the pan and cook, stirring, for 1 minute. Add watercress (or arugula) and cook, stirring, until it begins to wilt, 1 to 2 minutes more. Stir in the reserved orange segments, then transfer the contents of the pan to a platter.
Add the reserved orange juice mixture and any accumulated juices from the pork chops to the pan. Cook, stirring constantly, until slightly thickened, about 1 minute. Serve the pork chops on the fennel salad, drizzled with the pan sauce.
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Pork Chops with Orange Fennel Salad
How To Prepare
Heat oil in a large nonstick skillet. Brown chicken breasts on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; Simmer for 20 minutes, until chicken is cooked.
How To Prepare
1. Preheat oven to 450°. Spray an 8-inch square baking dish with cooking spray.
2. In food processor, blend crushed tomatoes and juice, chicken broth, and garlic. Pour into a medium saucepan and bring to a boil. Stir in uncooked pasta, 3 tablespoons olive oil, oregano, and pepper.
3. Line bottom and sides of the baking dish with one-half to two-thirds of the tomato slices; pour in pasta mixture. Arrange remaining tomatoes on top. Drizzle with remaining olive oil.
4. Put dish on a rimmed baking sheet; bake 30 minutes, or until tomatoes are slightly crispy and pasta is cooked. Cool 5 minutes. Add Chicken Breasts and serve
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Pollo y Pasta alla Formiana
How To Prepare
1. Combine first 6 ingredients.
2. Combine water and next 4 ingredients (through cilantro sprig) in a large skillet; bring to a low simmer (180° to 190°). Add fish; cook 10 minutes or until desired degree of doneness. Remove fish from pan with a slotted spoon; drain on paper towels. Serve with sauce.
Sustainable Choice: Halibut is a readily available, sustainable option with mild flavor and firm flesh.
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Poached Halibut with Lemon-Herb Sauce
