LAMB
CHOPS WITH THAI PEANUT SAUCE RED PEPPER STUFFED WITH QUINOA
Serves 2
by CHEF DAN:
INGREDIENTS:
2
lamb chops
STUFFED
RED PEPPERS:
1 tablespoon
olive oil, divided
2
red bell peppers
1/2-cup
quinoa
2
scallions, slice on the bias in 1-inch pieces
1
teaspoon smoky paprika
1
garlic clove
1
tablespoons lime juice
1/4-
toasted pine nuts
1/4-cup
dried currants
Pinch
red pepper flakes
PEANUT
SAUCE:
2
garlic cloves
1/4-cup
cilantro leaves
3
tab tablespoons peanut butter
1 tablespoon
olive-oil
2 teaspoon
(EACH) Thai green curry, lime juice, fish sauce, soy sauce and ketchup
1
teaspoon brown sugar
1/4-cup
water
DIRECTIONS
FOR RED PEPPERS: (PRE-HEAT OVEN TO 350
DERGREES)
1.
Place
peppers cut side open on a baking sheet, and drizzle with olive oil and a pinch
of salt. Or place in boiling water for 12-15 minutes, and then cut in half.
2.
Bake
for 15 minutes or until peppers begin to soften.
3.
Cook
quinoa according to package directions.
4.
In
a skillet over medium-heat, add reaming olive oil, toss in scallions, paprika, garlic
and salt and pepper to taste.
5.
Stir
in lemon juice, pine nuts, currents and red pepper flakes.
6.
Add
the cooked quinoa, mix thoroughly and heat through.
7.
Fill
the red pepper with the quinoa mixture.
8.
Bake
uncover for 10-12 minutes, serve on a plate with lamb chops.
PEANUT
SAUCE: (PRE-HEAT 0VEN TO 400 DEGREES)
1. In a food processor, pulse all
the ingredients together until smooth.
2. Spreads 1/4-cup paste over lamb
chops.
3. In a cast iron fry pan add olive
oil over medium-high heat.
4.
When
sizzling add lamb chops and cook 3-minutes on each side.
5.
Place in pre-heated over and
cook for 4-8 minutes, for medium-rare.
6.
Let rest for 5 minutes and pour reaming
peanut sauce over the top.
7.
Serve with quinoa stuffed red pepper.
ENJOY DAN: BON-APPETITE!!
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