| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Burt, Wolf |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Pecan halves; (about 3 ounces) |
| 1/2 |
ts |
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 |
tb |
White wine vinegar |
| 6 |
tb |
Orange juice |
| 2 |
tb |
Granulated sugar |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Minced garlic |
INSTRUCTIONS
TO TOAST PECANS: Preheat the oven to 375° 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 1/2 Fat; 2 Other Carbohydrates
Converted by MM_Buster v2.0n.
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