Everyday Food - Martha Stewart Living Magazine [47]
1½ pounds butterflied leg of lamb
Vegetable oil, for grill
2 lemons, quartered
1 In a shallow dish, combine olive oil, coriander and fennel seeds, red-pepper flakes, 1 teaspoon salt, and ¼ teaspoon pepper. Add lamb, and turn to coat. Marinate at room temperature 30 minutes (or refrigerate, covered tightly, up to overnight and bring to room temperature before grilling).
2 Heat grill to medium-low; lightly oil grates. Place lamb on grill. Cover, and cook until an instant-read thermometer inserted in thickest part registers 130°F for medium-rare, 6 to 8 minutes per side. Transfer lamb to a plate, and cover loosely with aluminum foil; let rest 5 minutes.
3 Meanwhile, grill lemon wedges until cut sides are marked, about 1 minute per side. Thinly slice lamb, and serve with grilled lemon wedges.
PER SERVING: 373 calories; 25.4 grams fat; 33.4 grams protein; 1.5 grams carbohydrates; 1.2 grams fiber
1 lemon
Coarse salt and freshly ground pepper
1 cup orzo
1 tablespoon olive oil
2 scallions, trimmed and thinly sliced
1 Use a vegetable peeler to remove peel from half the lemon in wide strips (leaving the bitter white pith behind). Thinly slice peel with a sharp knife. Halve lemon, and squeeze to extract 2 tablespoons juice.
2 Bring a large saucepan of water to a boil; add a generous amount of salt. Add orzo and lemon peel. Cook until orzo is al dente according to package instructions; drain, and return to pan.
3 Add lemon juice, oil, and scallions. Season with salt and pepper; toss to combine. Serve warm or at room temperature. SERVES 4
PER SERVING: 197 calories; 4.2 grams fat; 5.8 grams protein; 35.2 grams carbohydrates; 2.9 grams fiber
LAMB CHOPS WITH PARSLEY PESTO
Pesto made with parsley and sharp Pecorino Romano cheese (and without nuts) makes a colorful topping for tender lamb chops. It could also be tossed with pasta, spread on sandwiches, or mixed with cream cheese for a dip to serve with crudités.
SERVES 4 PREP TIME: 15 MINUTES TOTAL TIME: 15 MINUTES
8 lamb loin chops (each 4 ounces and 1 inch thick)
Coarse salt and freshly ground pepper
½ cup Parsley Pesto (recipe below)
Heat a large skillet over medium. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches, if necessary) 4 to 6 minutes per side for medium-rare. Serve immediately, topped with pesto.
PER SERVING: 595 calories; 47.7 grams fat; 38 grams protein; 1.7 grams carbohydrates; 0.5 gram fiber
2 cups packed fresh flat-leaf parsley leaves
¾ cup grated Pecorino Romano cheese (2 ounces)
1 small garlic clove, coarsely chopped
¼ cup extra-virgin olive oil, plus more for storing (optional)
Freshly ground pepper
In a food processor, finely chop parsley, cheese, and garlic. With the motor running, add oil in a slow, steady stream; season with pepper. Serve immediately, or transfer to an airtight container and cover with a thin layer of oil; refrigerate up to 4 days or freeze up to 3 months. MAKES ½ CUP
Pesto keeps very well in the freezer, so it’s worth making extra. Freeze it in small airtight containers, covered with a thin layer of olive oil. Defrost in the refrigerator before using.
LAMB CHOPS WITH PISTACHIO SAUCE
Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
½ cup shelled unsalted pistachios
¾ cup packed coarsely chopped fresh flat-leaf parsley
⅓ cup plus ¼ cup water
Coarse salt and freshly ground pepper
8 lamb loin chops (each 4 ounces and 1 inch thick)
2 pints grape or cherry tomatoes
1 can (14 ounces) artichoke hearts in water, drained, rinsed, and quartered
1 Make sauce: In a blender, puree pistachios with ¼ cup parsley and ⅓ cup water until smooth (add a bit more water if sauce is too thick); season with salt and pepper.
2 Heat a large skillet over medium-high. Pat-dry lamb with paper towels. Season chops on both sides with salt and pepper. Cook (in two batches,