Daytime Menu

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.