- The Washington Times - Tuesday, April 13, 2004

A meat-centered dinner that you can put on the table in about half an hour calls for just the right balance of ingredients to make it tasty as well as easy to prepare.

Here’s a recipe for a simple grilled meal, with chutney and a salad, too, that will not keep hungry diners waiting around.

Directions for realizing this pleasing food feat are in a cookbook by Australian Fiona Carns, “Low Carb High Flavor Recipes Made Easy” (Bay Books).

In the introduction, Miss Carns explains her low-carb guidelines but does not include nutrition analysis with each recipe. She does provide precise preparation and cooking times, and the large-format book has some color photos for recipes that range from breakfasts through desserts.

Rib lamb chops with mint and cilantro chutney



The preparation time is 20 minutes, and the cooking time is 5 to 10 minutes.

12 rib lamb chops

4 vine-ripened tomatoes, cut in half horizontally

Olive oil, or olive oil spray

Sea salt

Cracked pepper

4 tablespoons mint and cilantro chutney (recipe follows)

Preheat grill.

Trim all visible fat from lamb. Lightly brush or spray lamb and tomatoes with oil, and season with salt and pepper. When grill is hot, add lamb and tomatoes. Cook lamb for 2 minutes each side until lamb is medium-rare, or longer, according to taste.

Serve chops stacked 3 to a serving, on top of one another, with a dollop of chutney and tomatoes on the side. Arugula, pear and walnut salad is a fine accompaniment.

Makes 4 servings.

Mint and cilantro chutney

The preparation time is 5 minutes.

1 handful cilantro leaves

3 handfuls mint leaves

red onion

1 teaspoon sea salt

2 cloves garlic

cup lime juice

1 tablespoon fish sauce (Thai-style)

teaspoon chili paste (Asian sambal oelek)

Finely chop herbs, onion and garlic with all other ingredients and mix well, or blend in a food processor until well-combined. Serve with grilled lamb, chicken or fish. Makes 1 cup.

Arugula, pear and pan-toasted walnuts salad

The preparation time is 10 minutes, and the cooking time is 2 minutes.

1 teaspoon butter

1 teaspoon olive oil

1 handful shelled walnuts (13/4 ounces)

4 tablespoons grated Parmesan cheese

Sea salt

4 large handfuls arugula

1 Bosc pear, cut into fine segments

3 tablespoons Caesar dressing

1 tablespoon white wine vinegar

1 tablespoon lemon juice

Cracked pepper

Heat a nonstick frying pan over medium heat. Add butter and oil. Break walnuts into pieces, and add them to pan once butter has melted. Cook walnuts, shaking frequently, until golden.

Scatter 1 tablespoon Parmesan over walnuts, then remove from heat. Sprinkle walnuts with a little salt.

Mix Caesar dressing, vinegar and lemon juice thoroughly.

To serve, place arugula and pear on a large platter. Scatter over walnuts and drizzle with lemon-Caesar dressing. Top with remaining Parmesan and cracked pepper.

Makes 4 servings.

ASSOCIATED PRESS

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