Rosemary Lamb Chops

Ingredients

1/4 cup extra-virgin olive oil
4 scallions, thinly sliced
1 cup frozen baby peas
1 cup frozen baby lima beans 1 small zucchini, cut into 1/2-inch dice
1/4 teaspoon crushed red pepper
salt and freshly ground black pepper
6 romaine lettuce leaves, cut crosswise into 1/4-inch ribbons
1/4 cup shredded mint leaves
12 baby lamb rib chops (about 21/2 pounds), bones frenched
1 tablespoon minced rosemary

Method

  1. In a medium saucepan, heat 3 tablespoons of the olive oil. Add the scallions and cook over moderate heat, stirring, until softened, about 4 minutes.
  2. Add the peas, lima beans, zucchini and crushed red pepper and season with salt and black pepper. Cover and cook over very low heat until barely softened, about 15 minutes.
  3. Add the lettuce and 2 tablespoons of the mint, cover and cook until the lettuce is very tender, about 10 minutes.

  4. Light a grill or preheat a grill pan. Rub the chops with the remaining 1 tablespoon of oil and season with salt and black pepper. Rub the rosemary onto the chops. Grill the chops over high heat for 6 minutes, turning once or twice, for medium-rare meat.
  5. Spoon the vegetables onto plates and top with the lamb chops. Garnish with the remaining 2 tablespoons of mint and serve.

Makes 4 servings.

Source: Chef Lidia Bastianich

Lentil Ragu with Courgetti

Ingredients

2 tbsp rapeseed oil, plus 1 tsp
3 celery sticks, chopped
2 carrots, chopped
4 garlic cloves, chopped
2 onions, finely chopped
140 g button mushrooms, quartered
500 g pack dried red lentils
500 g tomato passata
4 cups reduced-salt vegetable broth
1 tsp dried oregano
2 tbsp balsamic vinegar
1-2 large courgettes (zucchini), cut into noodles with a spiraliser, julienne peeler or knife

Method

  1. Heat the 2 tbsp oil in a large sauté pan. Add the celery, carrots, garlic and onions, and fry for 4-5 minutes over a high heat to soften and start to colour.
  2. Add the mushrooms and fry for 2 minutes more.
  3. Stir in the lentils, passata, broth, oregano and balsamic vinegar. Cover the pan and leave to simmer for 30 mins until the lentils are tender and pulpy. Check occasionally and stir to make sure the mixture isn’t sticking to the bottom of the pan; if it does, add a drop of water.
  4. To serve, heat the remaining oil in a separate frying pan, add the courgette and stir-fry briefly to soften and warm through.

Makes 4 to 6 servings.

Source: Good Food Magazine

Hanger Steak with Charmoula

Ingredients

2 cups shelled fresh or frozen cranberry beans (12 ounces)
4 thyme sprigs
3 garlic cloves, smashed
salt and freshly ground black pepper
1 packed cup flat-leaf parsley leaves
1/2 packed cup cilantro leaves
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil, plus more for brushing
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 pound oyster mushrooms, thickly sliced
1 cup beef broth
2 pounds trimmed hanger steak
2 Italian frying peppers, thickly sliced

Method

  1. In a large saucepan, combine the beans with the thyme and 2 of the garlic cloves. Cover with water and simmer over moderate heat until the beans are just tender, about 25 minutes. Season with salt and black pepper and let cool slightly in the liquid.
  2. in a food processor, combine the parsley, cilantro and the remaining garlic clove and pulse until chopped.
  3. Add the lemon juice and 1/2 cup of the olive oil and puree until smooth. Scrape the charmoula into a bowl. Stir in the ground coriander and cumin and season with salt and pepper.
  4. In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering. Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes.
  5. Drain the beans. Discard the thyme and garlic. Add the beans and beef broth to the mushrooms and cook over moderate heat until the liquid has nearly evaporated, about 15 minutes. Keep warm.
  6. light a grill or preheat a grill pan. Generously season the steak with salt and pepper and brush with olive oil. Brush the peppers with oil. Grill the steak, turning occasionally, until lightly charred all over and medium-rare within, 10 to 12 minutes.
  7. Transfer the steak to a work surface and let rest.
  8. Grill the peppers until softened and lightly charred, about 5 minutes.
  9. Slice the steak across the grain and serve with the cranberry beans, mushrooms, grilled peppers and charmoula.

Makes 4 servings.

Source: Chef Mourad Lahlou

Three-bean Dal

Ingredients

1 cup yellow split peas (7 ounces)
Kosher salt
3 tablespoons canola oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 jalapeno, seeded and minced
1 teaspoon cumin seeds
1/2 teaspoon cayenne pepper
1 small tomato, chopped
1 tablespoon tomato paste
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 cup water
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
Basmati rice and warm naan, for serving

Method

  1. In a medium saucepan, bring 6 cups of water to a boil.
  2. Add the split peas and a generous pinch of salt and boil until just beginning to break down, about 50 minutes. Drain well.
  3. In a large, deep skillet, heat the oil. Add the ginger, garlic, jalapefio, cumin and cayenne and cook over moderate heat until softened, about 6 minutes.
  4. Add the tomato and tomato paste and cook until the tomato is slightly broken down, about 5 minutes.
  5. Add the cream, butter and water and bring to a boil. Stir in the yellow split peas, chickpeas and kidney beans and season with salt. Simmer over low heat until thickened, about 15 minutes.
  6. Serve with basmati rice and naan.

Makes 4 to 6 servings.

Source: Chef Vikram Sunderam

Roasted Lamb with Broad Bean Sauce

Ingredients

1 cup cooked fresh broad (lima) beans
2 cloves garlic
1/2 cup grated parmesan cheese
about 1/2 cup olive oil
rosemary sprig
4 fresh sage leaves
1 leg of lamb, about 1 kg
salt and pepper

Method

  1. Preheat the oven to 375°F/190°C.
  2. Pound the beans to a smooth paste with 1 clove of garlic, cheese and half the oil.
  3. Put the other clove of garlic, rosemary, sage and remaining oil into an ovenproof casserole. Cook gently on top of the stove for 5 minutes.
  4. Add the lamb and brown on all sides. Season with salt and pepper, then roast for 1-1/2 hours, turning and basting the meat occasionally.
  5. When the meat is done, transfer to a serving dish and keep warm.
  6. Put the bean puree into the juices in the casserole, stir and heat through. Pour into a sauce boat and serve with the lamb.

Makes 4 servings.

Source: The Complete Italian Cookbook