ArcaMax Chef - Main Course: Lamb Chops with Tzatziki Sauce

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Main Course: Lamb Chops with Tzatziki Sauce

1 large onion, chopped
8 loin lamb chops
2 tsp. dried oregano
1 tsp. dried thyme
2 cloves garlic, minced

Place chopped onion in the bottom of a slow cooker or crock pot. Rub dried oregano and thyme on each lamb chop and place on the onion in the crock pot. Sprinkle with minced garlic and cook on low heat for about 4 hours or until meat is tender and cooked to desired doneness.

The Skinny: Not much to do here. Use lean lamb loin chops (Say that fast three times).

Tzatziki Sauce

1 cup seedless cucumber, peeled and grated
1 and one half cups plain yogurt
One half tsp. dried dill
One quarter tsp. dried oregano
1 clove garlic, minced
Pinch of sugar
Salt and pepper to taste

Press grated cucumber with paper towels until most liquid from cucumbers is absorbed. Combine cucumber with yogurt, dried dill, dried oregano, garlic, sugar and salt and pepper in a bowl. Allow to chill for at least 30 minutes before serving. Serve over cooked lamb chops.

The Skinny: Use low fat or fat free yogurt. This sauce is very tasty and goes great many dishes.

Bow-Tie Pasta with Fresh Mint

2 Tbsp. fresh mint, chopped
1 Tbsp. fresh parsley
1 Tbsp. butter, melted
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1 pound bow-tie pasta
Grated Parmesan cheese

Combine first 5 ingredients. Cook pasta according to package instructions. Stir in mint mixture and sprinkle with Parmesan cheese.

The Skinny: Not much room for improvement here, either.

Carrots and Broccoli

1 16-oz. package of fresh baby carrots
1 pound fresh broccoli, cut into bite sized florets with stalk peeled and cut into thin slices
One third cup butter
2 tsp. orange zest
1 Tbsp. fresh grated ginger
2 Tbsp. orange juice
Salt and pepper to taste

Place carrots in large pot and bring to a boil. Cook for a couple of minutes then add broccoli, cover the pot and reduce heat. Cook for about 5 minutes or until broccoli is just crisp tender. Drain veggies and place in a serving dish. In a small pan, melt butter over medium heat. Add orange zest, ginger and orange juice and mix well. Pour butter sauce over veggies and toss to coat. Add salt and pepper to taste.

The Skinny: Not much room for improvement.

This news arrived on: 02/17/2006

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