RAY LAMB RECIPES

Steps:

• For the lamb chops, heat oven to 450°F, with rack at center
• ?Cover a baking sheet with foil and add a wire rack
• ?  Heat large cast-iron skillet over medium-high heat
• Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Pat lamb dry (after taking the chill off a bit) and season with salt and pepper on both sides of rack
• ?Spray the skillet or the meat with oil and sear evenly all over, then remove from pan and cool completely
• Combine the egg and Dijon mustard, then granulated garlic and onion and slather the mix over both racks, all over
• ?  Combine the breadcrumbs and cheese with rosemary and zest, then add the melted butter and press evenly and firmly all over the racks
• ??  Roast 15 minutes
• ?Reduce heat to 325°F
• Turn pan, roast 20 minutes more, turning pan once more midway, or until meat is 130 to 135°F
• Rest 10 minutes
• Cut 2 to 3 ribs per person
• For the simple sauce, melt butter in saucepot over medium heat, whisk in flour and combine
• Add wine and reduce 1 minute
• ?Whisk in stock, then reduce heat to low, add cream and whisk in lemon just before serving
• ?  For the peas, melt butter in saucepot or pan over medium heat and add onion or shallot with garlic, season with salt and pepper and soften 5 minutes
• ?Add peas and stock and simmer 5 minutes more
• Add mint and puree with immersion blender or in high-powered blender
• ?  Smear the peas on the plates, top with 2 to 3 chops and spill over sauce
• Pile a bit of cress alongside

Steps:

• Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.
• Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.
• Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
• 1 bunch watercress, trimmed and coarsely chopped
• 4 sprigs fresh mint, chopped, 2 tablespoons
• A handful of flat-leaf parsley, chopped
• 1 heart of romaine, coarsely chopped
• 1 ripe lime, juiced
• 1 teaspoon sugar
• 3 tablespoons extra-virgin olive oil, eyeball it
• Coarse salt and pepper
• Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.