Treasure Chest

Grilled Lamb Chops with Charmoula 孜然烤羊架 Ingredients: 1 Lamb Rack (8pc) already frenched and cut into double rib portion Marinate/Rub: 2 tsp Kosher Salt 2 tsp Ground Coriander 2 tsp Ground Cumin 1 tsp Smoked Paprika 1/2 Lemon Zest 2 cloves minced Garlic 2 Tsp Olive Oil (add last to seal the flavor) Charmoula Ingredients: 1 tsp Kosher Salt 1 tsp Ground Coriander 1 tsp Ground Cumin 1/2 tsp Smoked Paprika 1/2 Lemon Zest & Juice 2 cloves minced Garlic 1 chopped shallots 1 bunch chopped fresh mint 1 handful fresh chopped parsley 2 dashes of Crushed Red Pepper Flakes Kosher salt and freshly Ground Black Pepper (taste before adding oil) 1/4 cup Olive Oil Method: Padded dry the lamb racks In a small bowl, combine all marinate Add marinate to both side of lamb rack and set aside Prepare charmoula by mixing all ingredients together and set aside Preheated grill/cast iron pan over medium-high heat Grill the lamb rack for approximately 2-3 minutes

Seared Lamb With White Bean and Mint Salad by Real Simple INGREDIENTS 8 small lamb loin chops (about 2 1/2 pounds) kosher salt and black pepper 1 15-ounce can cannellini beans, rinsed 2 tablespoons extra-virgin olive oil 2 shallots, chopped 1/2 cup fresh mint, chopped 1 tablespoon capers, rinsed and chopped 2 teaspoons red wine vinegar DIRECTIONS Heat oven to 400° F. Heat a large skillet over medium-high heat. Season the lamb with ¾ teaspoon salt and ½ teaspoon pepper. In 2 batches, brown the chops, about 2 minutes per side. Transfer to a baking sheet. Roast to the desired doneness, 4 to 6 minutes for medium-rare. Meanwhile, in a large bowl, combine the beans, oil, shallots, mint, capers, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Serve with the lamb. http://www.realsimple.com/food-recipes/browse-all-recipes/seared-lamb-white-bean-mint-salad?print