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Friday, February 20, 2009

Lamb steak, Sweet Potato fries and easy broiled asparagus with lemon

Sweet Potato Fries-
2 med. Sweet potatoes
3 tablespoons extra virgin Olive Oil
sea salt and freshly ground pepper

preheat oven to 400°F
1. wash sweet potatoes and slice into 1/4 inch thick rounds (keep the skin on)
2. toss potato slices in 1 1/2 Tbsp. extra virgin olive oil and some sea salt and pepper
3. Grease a thick baking sheet with remaining Olive oil and generously sprinkle oil with salt and pepper, arrange sweet potato slices on baking sheet (do not overlap)
bake for 10 minutes
4. remove from oven , turn each slice over and return to oven for another 10 minutes (until golden brown)

Lamb Steaks-
2 to 4 lamb loin chops
sea salt
fresh ground pepper

1. heat a cast iron frying pan on high heat, salt and pepper both sides of the lamb loin chops (steaks)
2. Once pan is hot place lamb chops in pan with the fattiest side down to render off some of the fat so that the steaks will not stick. (If you choose very lean cuts you will need to use some oil in the pan)
3. cook each side of the lamb steaks for about 3 minutes pressing down with some metal tongs to sear . quickly sear sides as well. Insert an instant read thermometer -the thickest part of the steaks should be 125°F for medium rare.
4. remove cooked steaks from heat, place on plate and cover with foil. meat should sit tented like this for 5-10 minutes before serving

1 bunch asparagus
2 Tsp extra virgin olive oil
sea salt
fresh ground pepper
1/2 lemon

1. wash asparagus and break off tough ends
2. toss asparagus in olive oil and salt and pepper
3. arrange on broiling pan (do not overlap)
4. place under broiler for 5-7 minutes turning once in that time period
5. remove from heat, arrange on plate and add a squeeze of fresh lemon juice just before serving

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