Thursday, March 24, 2011
Spring Lamb in a Freak Snowstorm
A few weeks ago when my friends and I were picking up our new new pig from Harry Ludlow at Fairview Farm in Bridgehampton, he wondered if we might be interested in a Spring lamb being raised by his brother at a farm in Connecticut. Did he even have to ask? We placed our order immediately. I picked up my portion this morning, in some decidedly un-Spring-like weather. By this evening the snow had melted and I told my husband to get outside and start grilling some rib and loin chops. To go with them, I made charmoula and whole wheat couscous with apricots. Yum. Here are the recipes:
2 garlic cloves, skins on
1/4 cup packed cilantro leaves
1/4 cup packed parsley leaves
1 teaspoon lemon juice
1 teaspoon ground cumin
1 teaspoon paprika
1/8 teapsoon cayenne pepper
5 tablespoons extra-virgin olive oil
1. Place garlic clove in a small skillet over medium heat and cook until toasted and fragrant (turn the garlic clove a couple of times), 3 to 4 minutes. Set aside to cool slightly, then peel and coarsely chop.
2. Combine the chopped garlic, cilantro, parsley, lemon juice, cumin, paprika, cayenne pepper, and oil in the workbowl of a food processor and process until smooth, scraping down the sides of the bowl as necessary. Scrape Charmoula into a small bowl and season with salt. (Charmoula can be covered and refrigerated for up to 3 days. Let come to room temperature before serving.)
Whole Wheat Couscous with Apricots and Almonds
2 tablespoons extra-virgin olive oil
1 cup whole wheat couscous
1/8 teaspoon ground cinnamon
1 1/2 cups low-sodium canned chicken broth
1/2 cup apricots, finely chopped
1/4 cup sliced almonds, toasted
3 scallions, white and light greet parts, finely chopped
1 tablespoon lemon juice
1. Heat the oil in a medium saucepan over medium-high heat. Add couscous and cinnamon and cook over medium-high heat, stirring, to lightly toast the couscous, 2 to 3 minutes. Add the chicken broth, bring to a boil. Cover, remove from the heat, and let stand 5 minutes.
2. Transfer the couscous to a large bowl and fluff with a fork. Stir in the apricots, almonds, scallions, and lemon juice. Season with salt to taste.