Wednesday, January 09, 2008

Pan Fried Lamb Chops with African Spiced Squash

We wanted to spice up our standard pan-fried lamb chops and Alexis had received Marcus Samuelsson's new book, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, for christmas so she adapted the "ras al-hanout" spice rub by using a lot less cinnamon and adding salt. We also had a squash that had been lying around a few months (since we were overloaded with squash in the fall from the CSA), so we made a tangy squash dish with pine-nuts for texture.

Pan Fried Spice Rubbed Lamb Chops
-2 chops thick cut per person
-1 ts each, cinnamon, turmeric, black pepper, nutmeg, ground cardamom, ground cloves, salt

Rub the lamb chops all over with the spice rub, then pan fry for 2 minutes on all sides (not just the two biggest sides).

Warm African Spiced Squash Salad with Spinach and Pine Nuts
-1 large squash (butternut or something similar), peeled and diced
-juice of 1 orange
-2 large handfuls spinach
-1/4 cup pine nuts
-1 ts sumac
-1 ts salt

Roast the squash in a covered baking dish on 350 until tender, about 1/2 hour. Toast the pine nuts in a pan until a bit brown. Add all of the other ingredients to the squash and stir to combine. Set aside and serve warm or at room temperature.

Labels: , , , ,

This page is powered by Blogger. Isn't yours?