2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon Kosher salt
Freshly ground black pepper
4 lamb rib chops
1 ½ tablespoons vegetable oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ cup homemade or store-bought low sodium chicken broth
2 (15-oz) cans chickpeas, drained and rinsed
1 tablespoon harissa
3 cups packed fresh spinach leaves (about 3/4 ounce)
2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
1/2 cup fresh picked cilantro leaves, roughly chopped
Combine the cumin, turmeric, paprika, cayenne, salt and pepper in a bowl. Heavily season the chops with the mixture and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat (you could also add a few leaves of mint at this time too). Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.
Baba Ghanoush
1 large Eggplant, whole
1-2 T Olive Oil
2 Cloves Garlic, Minced
1/4 C Lemon Juice
2 T Tahini (optional)
Salt and Pepper to taste
Either over the open flame of a gas range, under an electric broiler, or over a hot grill, roast the whole eggplant until the skin is charred and blistered and the eggplant is soft. Set aside to cool.
Once cool, peel off as much of the skin as possible and place the flesh in a food processor. Add the garlic, oil, tahini (if using), and lemon juice, and blend until smooth. Add salt and pepper to taste.
Serve as a side with fresh pita bread, or spread on any sandwich for an extra creamy, smoky punch.
Ground Cherry Sauce
Goes great with almost any meat dish, though I like it best with pork chops
1 pt ground cherries, dehusked and halved
1/2 small onion or shallot, minced
Juice of 1/2 lemon
1 T sugar
1 Jalapeno, seeded and minced (optional)
In a sauce pan, heat a splash of olive oil over medium heat. Add the shallots and jalapeños (if using) and cook until just softened. Add the ground cherries, lemon juice and sugar. Cook until the cherries fall apart and form a sauce. Cook until just thickened. Season to taste with salt and pepper. Place in a small bowl and allow to cool. Serve with any grilled or roasted meat.
Celeriac Remoulade
A classic French recipe from Nigel Slater
Juice of half a lemon
1 Celeriac, coarsely grated
1 medium beet, coarsely grated (optional)
4 T creme fraiche
2 t coarse grained mustard
Olive oil or walnut oil
A few sprigs of parsley, chopped
3 T Walnuts, chopped
Squeeze the lemon juice into a mixing bowl. Add the freshly grated celeriac and stir to coat with the lemon juice. Add the grated beet, but don't mix yet.
Put the creme fraiche in another small bowl with the mustard and a pinch of salt and pepper. Stir in enough oil to thin the mixture a bit - about 2-3 tablespoons. Add the chopped parsley. Fold the dressing into the grated vegetables, mixing as little as possible so as to not turn everything pink. Toast the chopped walnuts in a heavy skillet over medium heat and then scatter over the salad.
Optional: serve with cooked bacon for an extra punch.
Corn, Zucchini and Chevre Salad
Zucchini
Corn
Chevre
Basil
Lemon
Salt and Pepper
Grill the corn (we leave it in the husks), then remove the kernels. Slice zucchini lengthwise. Lightly coat with olive oil and salt and pepper. Grill lightly. Chop into bite size pieces.
Combine the corn and zucchini. Squeeze in juice from 1/2 a lemon. Chiffonade the basil. Add it to the corn and zucchini. Spoon chèvre over the top.