Christmas Foods - Seasons Greetings!

• 8 loin lamb chops, double cut, about 2 inches thick
• Salt and freshly ground pepper to taste
• 1 tbsp. olive oil

Preheat the oven to 400ºF. Season the lamb with salt and pepper. Heat a large ovenproof frying pan and add the oil. Brown the chops quickly over medium-high heat. Place the whole pan with the lamb in the oven. Roast the lamb chops 2 minutes per side for medium rare. After 4 minutes in the oven, remove the pan and set the frying pan in a warm place and allow the meat to rest in the pan another 2 minutes. This will relax the meat and finish the cooking. Serve with Onions Sautéed with Yogurt and Sesame Oil.

• 2 rack of lamb (approximately 1½ lbs. per rack)
• Salt and freshly ground pepper to taste
• 3 tbsp. Dijon mustard
• ½ cup butter
• 2 cloves garlic, peeled and minced
• 1 cup plain bread crumbs
• 2 tbsp. finely chopped fresh parsley

Season the rack of lamb with salt and pepper. Heat a heavy frying pan and brown the fat on top of the lamb over high heat. This will take 1 to 2 minutes and no oil is needed. Remove the meat from the pan and allow cooling. Rub the meat (not the bones) of each rack with 1½ tbsp. of the mustard. Set aside.

In another frying pan, heat the butter. Sauté the garlic a few seconds. Remove from heat and stir in the bread crumbs and parsley. Coat the meat with the bread crumb mixture by rolling the racks of lamb directly in the frying pan of bread crumbs. There should be a coating of bread crumbs on the meat only, not the bones. Place the racks on a shallow roasting pan. Roast in a preheated 450ºF oven for 15 minutes for rare. (Add 10 minutes if you like it medium rare but be careful not to overcook.) Remove the pan from the oven and allow meat to stand in a warm place (but not on top of the stove.) for 5 minutes. Slice into individual bone sections and serve at once.

• ¾ cup fine ground bulgur wheat
• 2 cups boiling water

The Meatballs:

• 2 lbs. lamb stew meat, ground fine
• ½ cup finely chopped yellow onion
• ½ cup pine nuts
• 3 tbs. olive oil
• 2 eggs, beaten
• 1 tsp. ground coriander
• 2 tsp. ground cumin
• 3 tbsp. lemon juice
• 2 tbsp. fresh chopped dill
• 1 tbsp. chopped fresh mint
• ½ tsp. salt
• Freshly ground black pepper to taste

In a small bowl, allow the bulgur to soak in the boiling water ½ hour. Drain well.

In a large bowl, combine the meatballs ingredients, including the drained bulgur, and mix very well. Form into 1½ inch balls and place on a baking sheet. Bake 20 minutes in a preheated 375ºF oven, or until just cooked through.
The sauce:

• 2 tbsp. olive oil
• 1 medium onion yellow onion, peeled and sliced
• 2 pt. Yogurt
• 4 tbsp. cornstarch
• 2 tbsp. cold water
• Salt to taste

Heat a frying pan and add the oil and the onion. Sauté until tender but do not brown. In a small saucepan, heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump free. Whisk the cornstarch mixture into the heated yogurt, and stir until smooth and thickened. Add the sautéed onion and salt to taste to the yogurt. Set the sauce aside and keep warm.
The Rice:

• 1½ cups Basmati rice
• 3 cups water
• 1 tsp. salt, or to taste

In a small pot, bring the rice, water, and salt to a boil. Cover and simmer 15 minutes.
Garnish:

• Sumac (This is an herb that is grown in the Middle East.)
• Chopped fresh parsley

To serve, spread the rice over a large platter. Top with the meatballs and the sauce. Garnish with the sumac and chopped parsley.

• 8 loin lamb chops, double cut, about 2 inches thick
• Salt and freshly ground pepper to taste
• 1 tbsp. olive oil

Preheat the oven to 400ºF. Season the lamb with salt and pepper. Heat a large ovenproof frying pan and add the oil. Brown the chops quickly over medium-high heat. Place the whole pan with the lamb in the oven. Roast the lamb chops 2 minutes per side for medium rare. After 4 minutes in the oven, remove the pan and set the frying pan in a warm place and allow the meat to rest in the pan another 2 minutes. This will relax the meat and finish the cooking. Serve with Onions Sautéed with Yogurt and Sesame Oil.