|
Ingredients:
8 round bone leg or shoulder lamb chops
2 cloves garlic
Zest and juice of 1 lemon
1 tablespoon oregano
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
|
Instructions:
Crush the garlic or chop very fine and mix with the other marinade ingredients. Put into a 1-gallon plastic zip bag and marinate for 6 hours or overnight. Pat the chops dry and place onto a broiling rack about 4 inches from the flame. Cook 4 to 6 minutes on each side. Serve immediately with additional wedges of lemon. Serves 4.
|
|
Ingredients:
8 ounces orzo pasta, cooked and cooled
1 pound asparagus
3 tablespoons olive oil
1 tablespoon white-wine vinegar or lemon juice
2 tablespoons chopped fresh mint
1 teaspoon salt
Cracked pepper to taste
Mint leaves
|
Instructions:
Trim the ends of the asparagus and peel the stems. Cut on the bias into 1-inch pieces. Drop into salted boiling water for 3 minutes. Drain and shock in a bowl of ice water. Drain again and let cool. Make a dressing with the olive oil, white wine vinegar or lemon juice, mint, salt and pepper. Toss with the pasta and asparagus and garnish with whole mint leaves. Serves 4.
|