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Pan-seared Citrus Crusted Lamb With Spinach And Warm Peac

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CATEGORY CUISINE TAG YIELD
Meats Cajun Burt, Wolf 1 Servings

INGREDIENTS

3/4 c Pecan halves, about 3
ounces
1/2 t Cajun or Creole seasoning
8 Loin lamb chops
1 Orange
1 Lemon
1 Lime
1/4 Cup, packed minced
fresh dill
Salt and freshly ground
black pepper
1 lb Fresh spinach, stemmed
washed
well and dried
6 oz Frozen peach slices, thawed
1/3 c Water
6 T White wine vinegar
6 T Orange juice
2 T Granulated sugar
1/4 c Olive oil
1 t Minced garlic
1 Fat, 2 Other Carbohydrates

INSTRUCTIONS

TO TOAST PECANS: Preheat the oven to 375ø F. Set the pecans on a
baking sheet and bake for 10 to 15 minutes or until they smell  toasty.
Remove from oven and immediately toss the pecans with the  Cajun or
Creole seasoning.  TO PREPARE THE LAMB: With a sharp knife remove the
outside fat from  each lamb chop. Then cut out the "T" shaped little
bone and you will  be left with a larger and smaller piece of meat from
each chop. Grate  the zest of the orange, lemon and lime and combine
them in a bowl  with the fresh dill. Season with salt and pepper to
taste and rub  some of this mixture on all sides of the lamb pieces.
TO PREPARE SPINACH AND MAKE THE PEACH VINAIGRETTE: Set the spinach in
a mixing bowl. In a blender, puree the peaches with the water, white
wine vinegar, orange juice, and sugar. Season with salt and pepper to
taste and set aside for later.  TO COOK THE LAMB AND FINISH THE SAUCE:
In a 10-inch skillet over  medium high heat, heat the olive oil. Cook
the pieces of lamb for  about 8 minutes turning them frequently so all
sides get seared.  Remove the lamb to a cutting board and add the
garlic to the skillet.  Cook for a few seconds, then add the peach
vinaigrette and bring to a  simmer, scraping the drippings from the pan
into the vinaigrette.  Season with salt and pepper to taste.  TO
ASSEMBLE AND SERVE: Toss the spinach leaves with half of the peach
vinaigrette and divide this among 4 dinner plates. Slice the lamb
pieces into 1/2-inch slices and set them over the spinach. Spoon the
remaining warm peach vinaigrette over the lamb and spinach and  garnish
each portion with spiced pecans. Serve immediately.  Converted by
MC_Buster.  Per serving: 1525 Calories (kcal); 111g Total Fat; (60%
calories from  fat); 23g Protein; 141g Carbohydrate; 0mg Cholesterol;
378mg Sodium  Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 3 1/2
Vegetable; 5  Fruit; 21  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4114
Calories From Fat: 2585
Total Fat: 293g
Cholesterol: 801.4mg
Sodium: 2634.3mg
Potassium: 6841.5mg
Carbohydrates: 123.8g
Fiber: 28.1g
Sugar: 79.3g
Protein: 260.4g


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