Daytime Menu

21 04 2011

Applewood Smoked Cherry Balsamic Lamb with Springtime Couscous

For those catching today’s show, here’s the menu for the Applewood Smoked Cherry Balsamic Lamb

A serving consisting of 2 cuts from the rack, two loin chops or one Saratoga chop provides a filling protein portion packed into just several ounces. The glaze adds a wonderful texture to the meat and a plethora of subtle flavors with every bite-note to mention wonderful health benefits from the fruit, rosemary and cinnamon. Several ounces of couscous loaded with flavor and nutrients from garden and root veggies is a perfect complement, both nutritionally and with respect to flavors. And the best thing, it is incredibly easy to make!

Balsamic Cherry Glazed Lamb

  • 1 rack of lamb, or 8 lamb loin chops (Saratoga chops also work well)
  • 1 Tbs butter
  • 1 shallot, chopped
  • 6 oz fresh, pitted or 4 oz dried cherries
  • 1/3 cup Cherry Kijafa (or other cherry liqueur)
  • ¼ cup balsamic vinegar
  • 1 tsp dry mustard
  • 1 cinnamon stick
  • 1 sprig of rosemary

If using dried cherries, let them sit in the liquid for an hour before preparation. Heat the butter in a medium saucepan and melt over medium heat. Add the shallot and soften, 2-3 minutes. Add the rest of the ingredients and simmer for fifteen minutes, the liquid should reduce by ¼ to 1/3.  Remove the rosemary and cinnamon. Using an immersion blender or in small batches in a blender or food processor puree the mixture. It will resemble a thin paste. Remove and coat the lamb. Grill the lamb until done, allow to rest, slice and serve.

Springtime Couscous

  • 2 Tbs olive oil
  • 2 cups couscous, preferably Israeli type
  • 2 ½ cups chicken stock
  • 1 cup fresh peas (frozen is OK)
  • 1 cup baby carrots cut into a small dice
  • 8oz pearl onions, peeled
  • 1 Tbs mint, finely chopped

In a medium sauté pan heat 1 Tbs olive oil. Add the couscous and lightly toast, stirring frequently about 3 minutes. While the couscous is toasting, bring the stock to a boil. Remove the couscous and place in a large bowl, add the stock and cover for 8-10 minutes. While the couscous is finishing, heat the remaining 1 Tbs of olive oil and add the onions and cook for 2-3 minutes. Add the carrots, cook for another minute and then add the peas and cook for another 1-2 minutes. Remove and add to the couscous mixture. Add chopped mint and mix well. Season as needed with salt and pepper.




4 responses

21 04 2011

If I am making lunch for Easter I will make this lamb! Are you going to have it on your youtube channel?

22 04 2011
What's Cooking with Dr. Mike: The Grassroots Gourmet™

@Joumana:Yes, but it won’t be on till next week. I posted the recipe; you can also strain the cherry mixture and reduce the juice with red wine for a nice, light reduction sauce over the lamb if you want a more intense cherry flavor.

22 04 2011

love this recipe and the combo of cherries and lamb have a blessed Easter weekend

25 04 2011
E Stelling

I always make lamb on Easter, and did so yesterday! I was drooling over lamb chops at the market, but went for the blade chop instead, and much more of a value…but yours, I am drooling!

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