Italian-style Grilled Lamb with Sun-dried Tomatoes Served with Pasta


1 rack of lamb
1 lamb shank
pinch of salt
pinch of pepper
pinch of oregano
pinch of rosemary
1 Tbsp sliced fresh basil

Sun‑dried Tomato Purée

1/2 cup sun‑dried tomatoes
1 Tbsp olive oil
pinch of salt and pepper


250 g fettuccine
3/4 cup snow peas
1/2 cup diced red onion
1/4 cup white wine
1/2 cup diced tomato
1/4 cup heavy cream
1/4 Tbsp chopped garlic
1 Tbsp butter
salt and pepper to taste


  1. Preheat oven to 325°F.
  2. Rub salt, pepper and oregano on lamb shank. Roast in a covered dish for 1 hour or until meat is loose and tender.
  3. Pull meat off bone and shred into a frying pan. Save all drippings and add to meat. Set aside.
  4. Cut lamb rack into chops, removing all fat. Season with salt and pepper, oregano, rosemary and fresh basil.
  5. Grill lamb chops or broil in oven at high heat until desired doneness.
  6. To make the Sun‑dried Tomato Purée, process all ingredients in a blender. Remove and set aside.
  7. Add tomato purée, red onions, tomato, garlic, butter, white wine and cream to shredded lamb meat in the frying pan. Simmer until vegetables are cooked and sauce starts to thicken. Season with salt and pepper to taste.
  8. Cook fettuccine and add to sauce.
  9. Serve the lamb chops and lamb shank with the pasta.

Makes 3 to 4 servings.

Source: ciao! magazine

Indian-style Broiled Haddock Fillets


1-1/2 lb haddock fillets, skinned
lemon wedges, to garnish


1-1/4 cups plain unsweetened yogurt
2-1/2 tablespoons lemon juice
1 small onion, peeled and finely chopped
1-1/4 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1-1/4 teaspoons ground cumin
1-1/4 tablespoons tomato paste
freshly ground black pepper
1 bay leaf


  1. 1. Mix together all the sauce ingredients.
  2. Place the fish in a shallow dish. Pour over half the sauce, cover and leave in the refrigerator to marinate for at least 2 hours. Refrigerate the reserved sauce.
  3. Heat the broiler to moderate and line the pan with foil. Remove the fish and broil for 6 minutes on each side.
  4. Heat the sauce through gently in a small saucepan.
  5. Garnish the fish with lemon wedges and serve the sauce separately. Serve with rice, broiled poppadoms and chutneys.

Makes 4 servings.

Source: Cooking Naturally

Grilled Pork Belly with Buttery Sweet Corn and A Relish of Cherries


1/4 cup olive oil
1 lb pork belly, skin removed
4 cups chicken stock
1-1/2 cups white wine
1/4 cup plus 2 tbsp honey
1/4 cup soy sauce
1 sprig basil
1 sprig rosemary
1 sprig sage
1 sprig thyme
Kosher salt
1-1/2 cups bing cherries, stemmed, pitted, and quartered
1/2 cup sour cherries, stemmed, pitted, and halved
1 tbsp minced chervil or flat-leaf parsley
1 tbsp minced cilantro
1 shallot, minced
1 jalapeño, stemmed and minced
finely grated zest and juice of 1 lime
2 tbsp unsalted butter
1-1/4 cups fresh or frozen corn kernels


  1. Pre-heat the oven to 425°.
  2. In a 4-qt saucepan, heat 2 tablespoons olive oil over medium-high. Add the pork belly pieces, fat side down, and cook until the fat renders, about 10 minutes.
  3. Remove the pork from the pan and drain all but 1 tablespoon of its fat. Return the pork to the pan and cook until golden on all sides, about 10 minutes.
  4. Add the chicken stock, wine, 1/4 cup honey, the soy sauce, basil, rosemary, sage, and thyme, and bring to a boil.
  5. Partially cover the pan, place in the oven, and cook until tender, about 1-1/2 hours.
  6. Remove the pan from the oven, transfer the pork to a cutting board, and let cool to room temperature.
  7. Return the pan to the stove and bring to a simmer over medium heat. Cook the sauce until reduced to 1 cup, about 35 minutes, and then season with salt. Cut the pork belly into 1/2-inch slices.
  8. In a medium bowl, combine cherries with the remaining 2 tablespoons honey, the chervil, cilantro, shallot, jalapeño, and lime zest and juice, and season with salt.
  9. In a 10-inch skillet, melt the butter over high heat. Add the corn kernels, and cook, stirring constantly, until tender and golden, about 3 minutes. Season with salt and keep warm until ready to serve.
  10. Light a grill. Arrange the pork belly slices on the grate and grill, turning, until charred on all sides, about 4 minutes. Season the pork belly with salt and then remove from grill.
  11. To serve, spread the corn on the bottom of platter and top with pork slices. Spoon the cherries onto the pork and drizzle with the sauce.

Makes 4 servings.

Source: Saveur

Grilled Lamb Chops with Zucchini and Olive Gremolata


1 frenched 8-rib rack of lamb, about 2-1/2 lb, cut into 4 double chops
3 tbsp olive oil
4 whole star anise, toasted and finely ground
2 tbsp coriander seeds, toasted and finely ground
2 tsp sweet smoked paprika
Kosher salt and freshly ground black pepper
2 medium zucchini, cut crosswise on a very 4 into 3/4-inch-thick slices
2 tbsp olive oil
1/2 cup very coarsely crumbled feta cheese
1 small red onion, pickled (optional)
flaky seasalt for garnish


6 tbsp extra-virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest
1 tbsp finely chopped fresh tarragon
Kosher salt and freshly ground black pepper


  1. To make the gremolata: In a small bowl, combine the olive oil, shallots, olives, vinegar, lemon zest, and tarragon. Season lightly to taste with salt and pepper. Cover the gremolata and set aside at room temperature.
  2. In a small bowl, stir 2 tablespoons of the olive oil with the star anise, coriander, and paprika. Season the lamb chops with salt and pepper and then with the spice mixture. Let stand at room temperature while you prepare the grill.
  3. Prepare an outdoor grill for medium-high cooking over direct heat.
  4. Coat the lamb chops with the remaining 1 tablespoon olive oil. Grill the chops, turning occasionally, for about 15 minutes, or until an instant-read thermometer inserted horizontally into the center of a chop registers 125°F for medium-rare. Transfer the chops to a platter and let stand for 10 minutes.
  5. In a medium bowl, toss the zucchini with 1 tbsp olive oil and season with salt. Grill the zucchini, turning halfway through cooking, for about 6 minutes, or until charred with grill marks and crisp-tender.
  6. When ready to serve, place a lamb chop on each of four dinner plates. Arrange the zucchini and pickled onions (if using) alongside the lamb, then sprinkle with the feta cheese. Spoon the gremolata around the lamb. Sprinkle with sea salt and serve.

Makes 4 servings.

Source: Curtis Stone What’s for Dinner

Japanese-inspired Beef and Vegetable Kabobs


1 lb beef tenderloin, trimmed of visible fat and cut into 1-inch cubes
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1-1/4 lb white mushrooms
2 zucchini (courgettes), cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers (capsicums), stemmed, seeded, and cut into 3/4-inch squares
2 red (Spanish) onions, cut into 1/2-inch-thick wedges


1/2 cup reduced-sodium soy sauce
4 garlic cloves, crushed with a garlic press
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon red pepper flakes
1/4 teaspoon sesame oil


  1. Whisk together the marinade ingredients in a large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add the beef to the medium bowl, tossing to coat.
  2. Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.

  3. Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
  4. Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
  5. Soak 18 long wooden skewers in water to cover.
  6. Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
  7. For the 6 beef kabobs, divide the meat cubes equally among 6 skewers, threading it alternately with one third of the mushrooms, zucchini, squash, peppers, and onions.
  8. For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
  9. Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining vegetable marinade, until the vegetables are tender and the beef is nicely browned, 8-10 minutes.
  10. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic