Lamb Chops and Lentils with Corn

This was a delicious dinner. The weather was warm on this spring day, so we decided to grill. We even got fresh Corn to throw on the bar-b-que. The Spiced Pineapple Lentils were perfect with the Grilled Lamb Chops. Who would have thought of adding Pineapple to Lentils? I wonder if there is any Indian recipe for Lentils and Pineapples? They have both in India. Cathy decided to add Diced Snap Peas to the Lentils. It added a great chewiness to them. Both of these recipes are excellent.

Spiced Pineapple Lentils

Mesa Mexicana

Milliken Feniger

Serves 4 to 6

3       tablespoons vegetable oil

2       onions, diced
1       teaspoon salt

1       teaspoon freshly ground black pepper

3       garlic cloves, crushed

2       cups lentils, washed and picked over

3       cups water

½      cup canned crushed pineapple

Heat the oil in a medium pot over moderate heat. Saute the onions with the salt and pepper until golden, about 10 minutes. Stir in the garlic and lentils and cook 2 minutes, stirring frequently. Pour in the water, bring to a boil, reduce to a simmer and cook, covered, 45 minutes. Stir in the pineapple, remove from the heat and serve.

Grilled Lamb Chops

East Meets Southwest

Michael Fennelly

4       cloves garlic, chopped

1       teaspoon chopped fresh rosemary

¼      cup olive oil

½      cup bottled pomegranate juice

½      teaspoon kosher salt

½      teaspoon freshly ground black pepper

12     loin lamb chops, about 1-1/4 inches thick and french-cut

Fresh mint sprigs, for garnish

A northern California friend first told me about marinating lamb in pomegranate juice, and it continues to be my favorite way to prepare it.

Look for the pomegranate juice in Middle Eastern grocery stores and gourmet-foods shops.

In a medium-sized bowl, combine the garlic, rosemary, oil, pomegranate juice, salt, and pepper. Mix well. In a shallow, nonmetallic container, arrange the lamb chops. Pour pomegranate mixture over lamb and turn chops to coat evenly. Let stand for 3 hours at room temperature.

Remove lamb chops from marinade and place on grill over hot coals.

Grill until done as desired, about 4 minutes per side for medium rare.

Arrange on a heated plate with a small dish of chutney on the side.

Garnish with mint. Serve with mashed potatoes.

SERVES 4.