CUISINE

from Fargo Inspired Home Magazine March April 2021

SHOWCASE

INGREDIENTS: 2 racks of lamb

HERB MIXTURE: 1⁄3 cup cilantro, chopped 1⁄3 cup parsley, chopped ¼ cup fresh lemon juice 3 garlic cloves, minced 1 Tbsp. olive oil Mix together and reserve.

SPICE RUB: 1 Tbsp. paprika 1 Tbsp. kosher salt 1 tsp. ground cumin 1 tsp. ground coriander 1 tsp. freshly ground black pepper ½ tsp. ground cinnamon ¼ tsp. cayenne pepper Mix together and rub all over two racks of lamb.

METHOD: Prepare a medium-hot fire on the grill. Grill racks fat side down until browned. Remove from heat and apply a layer of Dijon mustard over the fat side of the lamb. Gently but firmly press the herb mixture onto the meaty side of the lamb. Return lamb to grill and put the cover on the grill and cook for 15-20 minutes. Remove from heat and let rest for 10 minutes before carving into chops.

The beginning journey — a fragrant herbaceous mixture of cilantro, parsley, lemon juice, garlic and olive oil mixed in perfect harmony. This is the beginning of a perfect meal.

Spreading the heady spice rub of paprika, cumin, coriander, pepper, cinnamon and cayenne pepper atop the lamb is a dream come true. Spices will mingle and off to the grill. You're going to love this!

Prepare a medium-hot fire on the grill. Grill the seasoned racks fat side down, until they are brown. Now you are one step closer to perfection.

Remove browned lamb rack from heat and apply Dijon mustard over the fat side of the lamb. Gently but firmly press the herb mixture onto the meat.

Return the racks to the grill, cover and cook for 15-20 minutes. Remove from heat and allow to rest 10 minutes before serving.The only thing left to do? Sit down and enjoy a meal with your guests!

INGREDIENTS: 2 racks of lamb 2 cloves of garlic, minced 1 Tbsp. chopped ginger 2 green onions, chopped 1 tsp. black pepper 1 Tbsp. kosher salt 1 Tbsp. brown sugar 4 Tbsp. preserved bean curd, mashed 4 oz. dry sherry 1 oz. sesame oil 1 tsp. prepared horseradish

METHOD: Mix all the ingredients together. Rub most of the marinade all over the racks, wrap individually in film wrap and marinade overnight. Reserve some marinade for the glaze. Sear racks in hot skillet to seal the meat. Turn the racks over and roast in a 450-degree oven for 10-12 minutes to 120 degrees for rare or 15-25 minutes to 140 degrees for medium rare. Take the leftover marinade and add 4 Tbsp. honey. Brush onto racks and broil for a minute or two to glaze. Let racks rest 10 minutes before cutting into chops.

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Shallows Where a Lamb Could Wade and Depths Where an Elephant Could Drown

Matthew Henry INGREDIENTS: 2 racks of lamb

SPICE MIX: 2 Tbsp. harissa paste (available at Middle Eastern markets) 2 Tbsp. honey 2 tsp. orange zest and juice of the orange 2 tsp. mint, chopped 2 Tbsp. olive oil 1 Tbsp. kosher salt 1 Tbsp. coarse black pepper

GARNISH: 1 cup cooked white quinoa seasoned with salt and pepper ½ cup mint, chopped 2 oranges, peeled and thinly sliced. ½ cup crumbled feta cheese ½ lemon METHOD: Prepare a hot fire on the grill. Mix together all items in the spice mix and rub over all the racks, wrap in film and marinate over night. Grill the racks fat side down; when nicely browned turn and move them away from the hot side of the grill and cook 15-20 minutes. Let rest 10 minutes before cutting into chops. Spread quinoa on a serving platter and arrange chops on top. Sprinkle with feta cheese and mint, and squeeze lemon all over the chops. Arrange oranges slices around chops.

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