Lamb Sandwiches with Middle Eastern Slaw

Dressing:

1/3 cup Tahiti

1/4 cup mayonnaise

1/4 cup finely chopped fresh mint leaves

1/4 cup water

1 tablespoon fresh lemon juice

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground paprika

3 cups coarsely shredded green cabbage

1 cup coarsely grated carrots

3 blade lamb chops, each about 8 ounces and 3/4 inch thick, trimmed

of excess fat

Extra-virgin olive oil

Kosher salt

Ground black pepper

4 pita pockets

Procedures:

1. In a medium bowl whisk the dressing ingredients. In a large bowl combine the cabbage and carrots, and then pour the dressing over the top. Mix well. Set aside.

2. Lightly brush both sides of the lamb chops with oil and season evenly with salt and pepper. Allow the chops to stand at room temperature for 15 to 20 minutes before grilling.

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice. Transfer the chops to a cutting board and let rest for 3 to 5 minutes. Cut the meat off the bones, and chop or shred it into small pieces. Add the lamb to the slaw.

5. Open the pita pockets and fill them with the lamb mixture. Serve immediately.

Makes 4 servings

Pepper-Crusted Lamb Kabobs with Tomatillos and Eggplant

Vinaigrette:

1/4 cup extra-virgin olive oil

3 shallots, finely diced

1 garlic clove, minced

6 tablespoons chicken broth

1/4 cup balsamic vinegar

2 teaspoons ground coriander seed

1 teaspoon chopped fresh Italian parsley leaves

1/2 teaspoon chopped fresh thyme leaves

1/2 teaspoon chopped fresh rosemary leaves

Kosher salt

Ground black pepper

Lamb:

1 boneless leg of lamb, about 1 pound, trimmed of excess fat, cut into

1-1/2-inch cubes

1 tablespoon coarsely crushed pink peppercorns

1 tablespoon coarsely crushed black peppercorns

4–5 slices lean bacon, cut in half crosswise

1 small eggplant, cut into 1-1/2-inch cubes

3 medium tomatillos, husked, rinsed, quartered, and seeded

Extra-virgin olive oil

Procedure:

1. In a medium sauté pan over medium heat, warm the oil. Add the shallots and garlic and sauté them for 1 minute. Add the remaining vinaigrette ingredients and mix well. If desired, to fully incorporate the flavors, let the vinaigrette sit at room temperature for 1 hour. Season with salt and pepper.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a medium bowl toss the lamb cubes with the crushed peppercorns. Wrap each bacon strip around one or two cubes of eggplant. Skewer the kabobs by alternating cubes of pepper-crusted lamb, eggplant with bacon, and tomatillos. Lightly brush the skewers with oil.

4. Brush the cooking grates clean. Grill the kabobs over direct medium heat, with the lid closed as much as possible, until the bacon is fully cooked and the lamb is medium rare, about 8 minutes, turning three or four times. Remove the kabobs from the grill and let rest for 3 to 5 minutes.

5. Warm the vinaigrette over low heat. Place the kabobs on a platter, drizzle with the vinaigrette, and serve with rice pilaf, if desired.

Makes 4 servings

Rack of Lamb with Orange-Pomegranate Syrup

2 lamb racks, 1 to 1-1/2 pounds each, frenched

Paste:

2 tablespoons extra-virgin olive oil

1 tablespoon minced garlic

1 tablespoon prepared chili powder

2 teaspoons kosher salt

1 teaspoon ground black pepper

Syrup:

1/2 cup fresh orange juice

1/4 cup pomegranate juice

2 tablespoons honey

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt

Procedure:

1. In a small bowl mix the paste ingredients. Spread the paste over the lamb racks and allow them to stand at room temperature for 15 to 30 minutes before grilling.

2. In a small saucepan combine the orange juice, pomegranate juice, honey, and balsamic vinegar. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the liquid has reduced to about 1/3 cup, 15 to 20 minutes. Season the light syrup with the salt and let cool. (You can refrigerate the syrup for up to 3 days.)

3. Prepare the grill for direct cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Grill the lamb, bone side down first, over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 15 to 20 minutes for medium rare, turning once or twice and moving the racks over indirect heat if flare-ups occur. Remove from the grill when the internal temperature reaches 125°F. Let the lamb rest for 5 minutes before carving into chops (the temperature will rise about 5 degrees during resting).

5. If necessary, warm the syrup over low heat until it reaches your desired consistency. Serve the lamb warm with the syrup drizzled on top.

Serves: 4 to 6

Rosemary Lamb Chops with Grill-Roasted Potatoes

Seasoning:

1       tablespoon finely chopped garlic
1       teaspoon kosher salt
1       tablespoon finely chopped fresh rosemary
2       teaspoons finely chopped fresh thyme
3/4    teaspoon freshly ground black pepper

2       pounds new potatoes, about 1-1/2 inches in diameter, washed and quartered
Extra virgin olive oil
8       loin lamb chops, each about 4 ounces and 1-1/4 inches thick, trimmed of excess fat

Procedure:

1. Roughly chop the garlic, and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.

2. Place the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add about half of the seasoning mixture. Stir the potatoes to evenly coat them. Grill the potatoes over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until tender, 10 to 15 minutes, turning occasionally. Keep the potatoes warm while you grill the lamb.

3. Lightly brush or spray the chops on both sides with oil. Spread the remaining half of the seasoning mixture on both sides of the lamb chops. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to desired doneness, 9 to 11 minutes for medium rare, turning once. Serve warm with the potatoes.

Makes 4 servings

Grilled Peaches with Fresh Cherry Sauce

Sauce:

1 pound (about 1 cup) fresh dark cherries, pitted

1 tablespoon granulated sugar

1/2 cup dry red wine

1 teaspoon balsamic vinegar

1 teaspoon kirsch (cherry liqueur)

4 medium fresh peaches

2 tablespoons unsalted butter

2 tablespoons brown sugar

1 cup vanilla ice cream

4 cookies

Procedure:

1. In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about 1/4 cup, 1 to 2 minutes.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture.

4. Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid closed as much as possible, until grill marks are clearly visible and the peaches are soft, 8 to 10 minutes, turning once.

5. While the peaches are still warm, layer each serving glass with 2 peach halves, 1 scoop of ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Makes 4 servings

Blue Cheese Caesar Salad with Grilled Chicken

Dressing:

2 large garlic cloves

3 anchovy fillets

2 teaspoons Dijon mustard

1 large pasteurized egg yolk

1/2 cup extra-virgin olive oil

1/4 cup crumbled blue cheese

1 tablespoon fresh lemon juice

1/4 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

Paste:

2 teaspoons extra-virgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon prepared chili powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 boneless, skinless chicken breast halves, about 6 ounces each

1/2 baguette, cut into 1/2-inch-thick slices

2 large hearts of romaine lettuce, cut into 1-inch pieces

1/2 small red onion, thinly sliced

Procedure:

1. In a food processor mince the garlic. Add the anchovies, mustard, and egg yolk and process until smooth. With the processor running, very slowly add the oil in a thin stream to emulsify the ingredients. Add the remaining dressing ingredients and pulse to combine. Refrigerate the dressing until ready to use.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a small bowl mix the paste ingredients and spread it all over the chicken. Brush the cooking grates clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once or twice (if flare-ups occur, move the chicken temporarily over indirect heat). Cut into bite-sized pieces.

4. Grill the baguette slices over direct medium heat until toasted, 1 to 2 minutes, turning once.

5. In a large bowl combine the lettuce, onion, and chicken. Add enough of the dressing to coat the leaves lightly (you may not need all of the dressing). Add the toasted baguette slices. Season with pepper. Toss. Serve immediately.

Makes 4 servings

Cuisinart Griddler – Contact grill, panini press, open grill

Cuisinart multifunctional Griddler Gourmet maker

The CuisinartTM GriddlerTM makes “multifunctional” an understatement! Make perfect panini… plus! With four separate cooking options, it can handle everything from pancakes to sausages to grilled cheese to steaks, hamburgers and panini. It helps you prepare more servings of more kinds of food in less time, so you can cook for a crowd — no one has to wait!

Simply change the cooking plates and adjust the floating hinge to use the Griddler as a Contact Grill, a Panini Press, or your choice of an extra-large double Open Grill or Griddle.

Product Features

Contact grill, panini press, flat grill and griddle

Removable, nonstick grill and griddle plates

Cooking plates drain grease for healthy cooking

Hinged, floating cover adjusts to thickness of food

Selector knob with “power on” indicator light

Two adjustable temperature controls with indicator lights

Brushed stainless steel and cool-touch housing

Two drip cups

Cleaning/scraping tool

Instruction/Recipe book

Limited 3-year warranty

Limited 3-year warranty, backed by the Cuisinart reputation for quality

Cuisinart Griddler – Contact grill, panini press, open grill and griddle

Cuisinart GR-1 Griddler Panini and Sandwich Press

The Cuisinart Griddler Panini & Sandwich Press makes everything from popular panini to great grilled cheese. Designed like professional units, our floating hinge adjusts to sandwich thickness to perfectly grill thin or thick panini and sandwiches. A preset temperature ensures restaurant-quality results-always crisp and golden brown.

Cuisinart GR-4N 5-in-1 Griddler

The Cuisinart Griddler makes multifunctional an understatement! With five separate cooking options, it can handle everything from pancakes to sausages to grilled cheese to steaks, hamburgers and Panini. A floating cover, and one set of reversible plates that snap in and out, turn the Griddler into a Contact Grill, a Panini Press, a Full Grill, a Full Griddle, or Half Grill/Grill Griddle. Dual temperature controls ensure everything is perfectly cooked!

Cuisinart GR-4 Griddler Stainless-Steel 4-in-1 Grill/Griddle

The Cuisinart Griddler makes “multifunctional” an understatement! Make perfect panini… plus! With four separate cooking options, it can handle everything from pancakes to sausages to grilled cheese to steaks, hamburgers and panini. It helps you prepare more servings of more kinds of food in less time, so you can cook for a crowd — no one has to wait! Simply change the cooking plates and adjust the floating hinge to use the Griddler as a Contact Grill, a Panini Press, or your choice of an extra-large double Open Grill or Griddle.

Cuisinart GR-4 Griddler Stainless-Steel 4-in-1 Grill/Griddle and Panini Press

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