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½ teaspoon ground coriander

¼ teaspoon paprika

½ teaspoon coarse salt

Freshly ground pepper

2 lamb rib chops (about 5½ ounces each)

2 teaspoons extra-virgin olive oil

1 ounce arugula (about 2 cups)

1. Stir together the thyme, cumin, coriander, paprika, and salt in a small bowl; season with pepper. Put the lamb chops on a plate; rub each side with spice mixture. Let stand at least 10 minutes, or up to 1 hour.

2. Heat 1 teaspoon oil in a medium heavy skillet over medium-high heat until very hot. Add the chops. Reduce heat to medium. Cook the chops, flipping halfway through, until deeply browned, about 10 minutes total for medium-rare. Transfer each chop to a serving plate. Divide the arugula between the plates; drizzle with the remaining teaspoon oil.

FIT TO EAT RECIPE PER SERVING: 175 CALORIES, 12 G FAT, 48 MG CHOLESTEROL, 1 G CARBOHYDRATE, 330 MG SODIUM, 15 G PROTEIN, 1 G FIBER

northern indian lamb meatballs

SERVES 4

2 small garlic cloves

1 piece (1 inch) peeled fresh ginger, sliced

2 tablespoons vegetable oil

1 large onion, finely chopped

½ teaspoon ground turmeric

¾ teaspoon cayenne pepper

2 tablespoons plus 1 teaspoon ground coriander

1 can (8 ounces) plain tomato sauce

1 dried bay leaf

Coarse salt

12 ounces ground lamb

1 cup fine fresh bread crumbs

1/3 cup finely chopped fresh cilantro

1 large egg

6 prunes, quartered

½ teaspoon garam masala

Pickled vegetables, for serving

Indian flatbread, for serving

1. Process the garlic, ginger, and 1½ teaspoons water in a food processor until a chunky paste forms; set aside.

2. Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion; cook, stirring, until translucent, about 3 minutes. Set aside one-quarter of the onion in a large bowl.

3. Add 1 tablespoon garlic paste, ½ cup water, the turmeric, ½ teaspoon cayenne, and 2 tablespoons coriander to the onion in the skillet. Cook 3 minutes, stirring. Add the tomato sauce, 1½ cups water, and the bay leaf. Season with salt. Bring to a boil. Reduce heat to medium-low; simmer.

4. Mix the reserved onion, lamb, bread crumbs, cilantro, egg, 1 teaspoon each garlic paste and salt, and remaining teaspoon coriander and ¼ teaspoon cayenne. Divide into 24 pieces; roll into balls. Stuff each meatball with a prune quarter; roll to enclose.

5. Add the meatballs to the simmering sauce (add water if the meatballs are not covered by the sauce). Cook until the sauce has thickened, about 40 minutes. Stir in the garam masala.

grilled lamb chops with lemon yogurt sauce

SERVES 4

Low-fat plain yogurt can be used instead.

1 cup whole-milk plain yogurt

1 tablespoon fresh lemon juice

1/8 teaspoon paprika

1/8 teaspoon ground cumin

8 rib lamb chops

1½ teaspoons coarse salt

½ teaspoon freshly ground pepper

Mint sprigs for garnish (optional)

1. Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.

2. Make the chops: Heat the grill to medium. Sprinkle the chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the yogurt sauce and mint sprigs, if desired.

individual lamb pies

SERVES 4

3 tablespoons vegetable oil

1 pound lamb stew meat, cut into 1½-inch cubes

Coarse salt and freshly ground pepper

1 medium onion, finely chopped

2 celery stalks, cut into ¼-inch dice

4 ounces white button mushrooms, cut into ¼-inch pieces

1 piece (1 inch) peeled fresh ginger, minced (about 1 tablespoon)

1 tablespoon fresh thyme, coarsely chopped

Pinch of ground cloves

1 cup homemade or low-sodium store-bought lamb or beef stock

½ cup dry red wine

4 ounces pitted prunes, halved

Short Pastry Crust (recipe follows)

All-purpose flour, for work surface

1 tablespoon heavy cream

1 large egg yolk

1. Heat 2 tablespoons oil in a medium heavy pot over medium-high heat. Season the lamb with salt and pepper. Cook the lamb until browned on all sides, about 8 minutes. Transfer to a medium bowl. Add the remaining tablespoon