Lamb Chops with Feta, Tomato, Asparagus

Ingredients ( 4 servings )：

1.） 8-12 pcs lamb chops or cutlets;

2.） 2 bunch asparagus, trimmed;

3.） 2 tablespoon olive oil, lemon juice;

4.） 12 pcs cherry tomatoes, quartered;

5.） 1/3 cup feta cheese, crumbled.

Direction：

1.）Heat grill or BBQ. Place the chops and asparagus in 2 separate dishes and pour the olive oil ___and lemon juice over both.

2.）Cook chops for 4-5 minutes on each side or until cooked to your liking. Whilst the chops are ___cooking, add the asparagus to the barbecue and cook for 4-5 minutes, or until golden and ___tender.

3.）Scatter the cherry tomatoes and feta over the chops and asparagus.

Lemony Lamb Cutlets

Ingredients ( 4 servings )：

1.）12 pieces lean lamb cutlets, french trimmed;

2.）2 cloves garlic, crushed;

3.）2 tablespoon olive oil, zest;

4.）Juice of 1 lemon;

5.）Freshly ground black pepper to taste.

 

Direction：

1.）Combine lemon zest, juice, garlic, oil and freshly ground black pepper in a small bowl and ___brush over both sides of the cutlets.

2.）Place the cutlets under a preheated grill and cook for 2 minutes each side or to preference.

3.）Serve with your favourite vegetables and steamed couscous.

Remarks：

Vegetables such as zucchini, eggplant, mushrooms and capsicum tossed in olive oil and garlic then char-grilled on the barbecue make a great accompaniment to this recipe.

Roast Chicken with Rosemary

Ingredients ( 8 servings )：

1.）1 whole chicken ( 3 pound ), rinsed;

2.）Salt and pepper to taste;

3.）1 small onion, quartered;

4.）1/4 cup chopped fresh rosemary.

Direction：

1.）Preheat oven to 180 °C ( 350 °F ).

2.）Season chicken with salt and pepper to taste. Stuff with the onion and rosemary.

3.）Place in a 9 x 13 inch baking dish or roasting dish and bake/roast in the preheated oven for 2 ___to 2 1/2 hours or until chicken is cooked through and juice run clear.

Remarks：

Cooking time will vary a bit depending on the size of the bird!

African Chicken Stew

Ingredients ( 6 servings )：

1.）1 roasting chicken ( 3 pound ), deboned and ___cut into bite size pieces;

2.）1 tablespoon olive oil;

3.）2 cloves garlic, crushed;

4.）1 onion, chopped;

5.）1 large potato, diced;

6.）1 cup water.

7.）1 teaspoon ground cumin, ground coriander seed, ground black pepper, crushed red pepper ___flakes;

8.）3/4 cup unsalted natural-style peanut butter;

9.）1 can garbanzo beans ( 15 ounce ), drained and rinsed.



Direction：

1.）In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown ___quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and ___potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red ___pepper and salt. Do not let garlic brown.

2.）Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and ___simmer, stirring occasionally, for 10 to 15 minutes.

3.）Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter is ___blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through ___and potatoes are tender. Remove from heat, adjust seasoning, and serve.