Pomegranate juice, chestnuts, spices, walnuts, and raisins flavor the lamb in this hearty stew served over saffron rice. Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutes Ingredients: 1-1/2 pounds boneless lamb, cut into 1/2-inch cubes 1/4 teaspoon turmeric 1 teaspoon salt 1 teaspoon black pepper 1/4 cup vegetable oil 2 onions, diced 1 garlic clove, minced 1-1/2 cups chicken stock 1 cup walnuts, finely minced 2 Tablespoons tomato paste 1/2 teaspoon ground cinnamon 1/2 teaspoon dried oregano 1/4 teaspoon saffron threads, crushed 1 cup pomegranate juice 1 pound chestnuts, roasted and shelled 1/2 cup raisins 3 Tablespoons (about 1 lemon) freshly squeezed lemon juice 1/4 cup chopped fresh mint as garnish Preparation: Sprinkle lamb with turmeric, salt, and pepper. Set aside. Heat a deep, heavy skillet over medium heat. Add vegetable oil and gently saute onions until soft and translucent, stirring often, 5 to 7 minutes. Raise heat to high. Add the seasoned lamb and brown on all sides. Add garlic and saute 1 additional minute. Stir chicken stock, walnuts, tomato paste, cinnamon, oregano, and saffron into the lamb. Cover and simmer on low heat for 1-1/2 hours. Stir in pomegranate juice, chestnuts, raisins, and lemon juice. Cover and simmer an additional 10 minutes. Sprinkle with chopped fresh mint and remove from heat. Serve lamb stew over saffron rice. Yield: 6 servings

Olives, anchovies, and wine make a rich sauce for grilled lamb steaks flavored with fresh thyme and rosemary. Plan ahead to marinate the lamb with the herbs for 1 hour.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

• 6 (1/2 pound each) lamb steaks
• 2 Tablespoons olive oil
• Kosher salt and freshly ground black pepper
• 2 teaspoons fresh chopped thyme
• 1 teaspoon fresh chopped rosemary
• .
• Sauce:
• 2 Tablespoons minced onion
• 1 Tablespoon butter
• 1 teaspoon chopped garlic
• 1/2 cup white wine
• 1 cup lamb stock (may substitute beef stock)
• 1/4 cup tomato puree
• 2 Tablespoons chopped black olives
• 1 Tablespoon chopped anchovies
• Salt and pepper to taste

Preparation:

Rub lamb with olive oil. Sprinkle both sides with salt, pepper, thyme, and rosemary. Cover and refrigerate for 1 hour.

Meanwhile, make the sauce. Gently saute onion in in butter until soft and translucent. Add garlic and cook 1 additional minute, stirring often. Add wine and simmer until reduced to 1 tablespoon. Add lamb stock and tomato puree. Simmer until reduced to 1 cup. Stir in olives, anchovies, salt, and pepper to taste. Cook 1 additional minute. Remove from heat and set aside.

Grill lamb steaks to medium-rare over high heat, turning only once with tongs (no forks!).

Spoon warm olive anchovy sauce on plates and place grilled lamb chops on top to serve.

Yield: 6 servings