Lamb’s rich flavor and buttery tenderness make it a star choice for everything from grilling to braising. American lamb is an excellent source of high quality protein and an average three-ounce serving of lamb has only 175 calories.
Rosemary Grilled Lamb Loin Chops with Cranberry and Peppered Apple Relish
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Recipe Type: Main Dish
Author: Chef Brooke Vosika
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Serves: 4
This delicious grilled lamb recipe comes from Chef Brooke Vosika from the Four Seasons Hotel in Boston, Massachusetts.
Ingredients
2 tbsp Olive Oil
2 tbsp Fresh Rosemary Leaves finely chopped
4 Lamb Loin Chops double cut
1 tsp Salt
4 tsp Coarsely Ground Black Pepper
Cranberry and Peppered Apple Relish
1/4 cup Dried Cranberries
1/4 cup Apple Juice heated
1 Granny Smith Apple chopped into 1/2″ pieces
1/4 cup Fresh or Frozen Cranberries
1 tbsp Olive Oil
1 tbsp Balsamic Vinegar
1 tsp Coarsely Ground Black Pepper
1 tsp Packed Brown Sugar
pinch Salt
Instructions
Combine olive oil and rosemary. Dip chops in mixture. Season with salt and pepper. Cover and refrigerate for 1 hour.
Grill over medium-hot coals about 20 minutes or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
Internal temperature will rise approximately 10 degrees. Serve with Cranberry and Peppered Apple Relish.
Cranberry and Peppered Apple Relish – combine all ingredients. Tip: This relish is best made a day ahead to allow flavors to blend.
For those that do not have a lot of experience cooking with lamb, determining when it is done is the biggest challenge. Avoid guessing and use a good meat thermometer. Visit the American Lamb website for Lamb 101 and cooking times.
Photo and recipe courtesy the American Lamb Board.
So often, fennel is confused with the heavy licorice flavour of anise partly due to many markets frequently mislabeling the vegetable as “sweet anise”. In fact, anise and fennel are quite different. Anise, or aniseed as it is sometimes called, is actually a flowering plant or herb, while “sweet anise”, or the Florence fennel cultivar, is a hearty vegetable with a thick, bulbous base, hollow celery-like stems, and topped with small feathery leaves. While fennel does share an aromatic compound called anethole that is also found in anise and star anise, fennel has a sweeter, more delicate flavor that enhances other foods rather than overpowering them.
Fennel is a wonderful accompaniment to lamb dishes. Try this Roasted Fennel with Lemon Stuffing from Campbell’s Kitchen.
All parts of the Florence fennel are edible, and the bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel leaves are delicately flavoured and their feathery appearance is quite similar to dill. The bulb is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. Dried fennel seed is an aromatic, anise-flavoured spice and is harvested from common fennel. The seeds are commonly used to season sausages, breads, and meat stews, or ground to use as a rub on pork, lamb or fish dishes. Ground fennel seeds are often used in India and Pakistan to flavour curries, and the spice is a key ingredient in Chinese five-spice powders.
Fennel is low in calories and fat-free, and according to the World’s Healthiest Foods website, is surprisingly full of nutrients. A one cup serving of raw fennel contains vitamin C, folate, molybendum, manganese, potassium, calcium, copper, iron, magnesium, phosphorous and vitamin B3, or niacin or about 17 percent of the daily value of Vitamin C; 10 percent of the daily recommended value of potassium; and 4 percent daily value of calcium. A one cup serving also contains smaller amounts of minerals selenium and zinc and vitamins A, B1, B2, B5 and B6. And, because fennel contains the anise tasting phytochemical anethole, which has been shown to reduce inflammation and acts to prevent cancer, it can also be classified as a rich source of antioxidants.
Fennel has long been used in folk medicine, specifically the seeds, to relieve indigestion, as a natural diuretic, and even as a breath freshener. In fact, some natural toothpastes contain fennel.
BUYING FENNEL
When choosing fresh fennel, look for ones that have clean, firm and solid bulbs. Fresh fennel should be fragrant with a mild licorice smell. Bulbs should be a pale green colour, while the stalks and leaves should be a brighter green, and the leaves should look fresh and not wilted.
STORING FENNEL
Fresh fennel should be wrapped in plastic and stored in the crisper drawer of your refrigerator to be used within 3 to 4 days. Do not wash fennel before storing, as the added moisture could cause the bulb and leaves to go soggy. While fennel can also be blanched and frozen, it will lose some flavour.
1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
Instructions
Heat the oven to 400°F. Place the fennel, onions and garlic into a large bowl. Add the oil and toss to coat. Spoon the fennel mixture onto 2 rimmed baking sheets.
Roast for 30 minutes or until the fennel mixture is lightly browned, stirring occasionally.
Reduce the oven temperature to 350°F. Stir the fennel mixture, lemon zest, parsley, pine nuts and broth in a large bowl. Add the stuffing and mix lightly. Spoon the stuffing mixture into a greased 3-quart casserole. Cover the casserole.
Bake for 30 minutes or until the stuffing mixture is hot.
Fruit kabobs are an easy-to-make, fun snack that everyone can enjoy. Try them as a light, and delicious alternative to traditional party fare, or as a nutritious after-school snack for your kids. Fruit kabobs and yogurt dip make great additions to school lunch boxes, or you can freeze the fruit kabobs for an extra cool treat on hot summer days. We’re featuring a honey yogurt dip with cinnamon, but you can try skipping the cinnamon and add strawberries with the yogurt, and process in a blender for an even sweeter variation. And don’t let our fruit selection stop you – any of your favourite fruits can be used!
Ingredients:
6-8 wooden skewers (substitute plastic swizzle sticks or coffee stirrers if serving to young children)
2 Oranges
1 cup Blueberries
1 cup Blackberries
1 cup White or Red Grapes
1 cup Cherries, pitted
1 cup vanilla or plain yogurt
1 tablespoon honey
1/2 teaspoon cinnamon
Directions:
Wash fruit, and either cut oranges into wedges with peel left on, or peel and separate segments for skewering. Thread fruit onto skewers, alternating with different types of fruit.
In a small bowl, mix honey and cinnamon with yogurt until well blended. Serve immediately with fruit kabobs, or refrigerate overnight to use the next day.
For adults, add a little orange liqueur to the yogurt dip for a sophisticated twist.
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Back in 2009, the Lindo’s Group of Companies became a shark tag sponsor for the Bermuda Shark Project. As an environmental leader in the community, Lindo’s was excited to take part in this project. The aim of the Bermuda Shark Project is to provide better protection for Atlantic tiger sharks by collecting data via satellite tags and uncovering the mysteries surrounding the life and movements of the species. The hope is that fear and ignorance about tiger sharks will be replaced with knowledge and understanding and that the discoveries made through tagging will assist in better fisheries management.
In honour of the company’s founder, the Lindo’s sponsored shark was named Harry Lindo, and if there’s one thing Harry’s satellite tag has shown us, it’s that he loves to travel! Via website Bermuda 2009 Tiger Shark Tracks, we’ve been able to follow along as Harry travelled throughout the Atlantic. In fact, he’s a record-breaking traveller as in June he broke 1000 days of tracking!
Harry’s migratory pattern is to spend the winter in the Caribbean near Barbuda and Antigua. He then spends the rest of the year making a counter-clockwise circle hundreds of miles off the shores of Bermuda. After three years, however, Harry returned to Bermuda just last weekend!
Read more about Harry Lindo’s remarkable story from the Bermuda Sun.
Fruit kabobs are an easy-to-make, fun snack that everyone can enjoy. Try them as a light, and delicious alternative to traditional party fare, or as a nutritious after-school snack for your kids. Fruit kabobs and yogurt dip make great additions to school lunch boxes, or you can freeze the fruit kabobs for an extra cool treat on hot summer days. We’re featuring a honey yogurt dip with cinnamon, but you can try skipping the cinnamon and add strawberries with the yogurt, and process in a blender for an even sweeter variation. And don’t let our fruit selection stop you – any of your favourite fruits can be used!
