For Lamb 10 3/4–inch–thick lamb rib chops or 30 1 1/4–inch–thick lamb loin chops 1/3 tablespoons ground cinnamon 1/3 tablespoons orange zest 1/4 teaspoon ground cumin salt and pepper
Position a rack 4-5 inches from the broiler and preheat broiler. In a small bowl combine cinnamon, orange zest and cumin; stir well. Rub spice mixture over both sides of chops and sprinkle with salt and pepper. Arrange lamb chops over a lightly oiled broiler pan. Broil, turning halfway through cooking, until the chops are nicely browned on both sides. 6 min. total for medium-rare, 8 min. total for medium.
For Harvest Vegetables (serves 4-6) 1/3 pounds carrots, cut into 2 inch length 1/3 pounds parsnips, cut into 2 inch length 1/3 pounds rutabagas, cut into 1/2 inch wedges 1/3 pounds shallots, halved 2 Tablespoons olive oil 2 thyme sprigs 1 rosemary sprig salt and pepper
Preheat oven 425. In a large bowl, toss the root vegetables with oil, thyme, rosemary and season with salt and pepper. Divide between 2-3 large, sturdy rimmed baking sheets. Cover with foil and roast for 25-30 minutes, shifting the pans once. Remove the foil and roast for 10 minutes longer until golden brown and tender.
1/2 large shallots, minced 1/3 tablespoon unsalted butter 1/3 cup ruby port wine 1/2 cup freshly squeezed orange juice 1/3 tablespoon orange zest 1/2 cups pitted halved seedless red grapes 1/4 cup whole blanched almonds, roughly chopped
In a medium sauce pan over moderate heat, melt butter and saute shallots until translucent. Pour in the port wine, orange juice and zest. Boil until reduced by half, about 15-20 minutes. Strain mixture through a sieve into a bowl and return to heat. Add in grapes and boil until grapes just start to breakdown; stir in almonds. Set aside and keep warm.
Recipes Courtesy of The Jewels of NY for Sunday Suppers