Greek-Style Panini

A couple of cans placed in a saucepan are enough to weigh down these crispy sandwiches as they cook. Or use a countertop grill—a modern must-have for student apartment kitchens.

Yield:

Serves 6

Ingredients

1. 2 10-oz. pkgs. frozen chopped spinach, thawed and squeezed dry
2. 1/2 cup crumbled feta cheese
3. 6 French or kaiser rolls, halved
4. 2 jarred roasted red peppers, each cut into 3 strips
5. 3/4 cup prepared hummus

Directions

1. Combine spinach and feta cheese in bowl. Spread 1/3 cup mixture over bottom half of each roll, and top each with red pepper strip. Spread hummus on top halves of rolls.
2. Heat skillet over medium-high heat, or preheat countertop grill. Spray sandwiches with cooking spray. Set 2 sandwiches in pan, and top with saucepan weighed down with 2 cans. Cook 3 to 4 minutes on each side. Or press 5 minutes total in countertop grill. Repeat with remaining sandwiches.

Notes

Cucumber & Feta Toss with Mint & Dill

This Greek-inspired salad is nice with broiled or grilled lamb chops rubbed with cumin, cinnamon, coriander, and a little olive oil and lime juice.

Yield:

Serves six.

Ingredients

1. 2 medium seedless English cucumbers (about 1-1/2 lb.)
2. 4 oz. feta, crumbled (scant 1 cup)
3. One-half medium sweet onion (such as Vidalia, Maui, or Walla Walla), sliced lengthwise as thinly as possible
4. 1/4 cup chopped fresh mint
5. 1/4 cup chopped fresh dill
6. 2 Tbs. extra-virgin olive oil
7. 2 Tbs. fresh lemon juice
8. Kosher salt and freshly ground black pepper
9. Mint leaves for garnish (optional)

Directions

1. Trim the ends of the cucumbers. With a vegetable peeler, peel them in 1/2-inch intervals, leaving 1/2-inch strips of peel intact. Halve the cucumbers lengthwise, scoop out and discard the core, and then cut them into 3/4-inch dice.
2. In a large bowl, combine the cucumbers, feta, onion, mint, and dill.
3. In a small bowl, whisk the olive oil and lemon juice and season to taste with salt and pepper. Gently toss the dressing with the cucumber mixture. Season to taste with salt and pepper, garnish with the mint leaves (if using), and serve.

Notes

Herbed Lamb Chops

Don’t wait for a special occasion to make these - they grill (or broil) up in a snap. Pair these with mashed potatoes for an indulgent treat, or even just a simple salad or some steamed veggies for a super quick, easy and healthy weeknight meal.

Yield:

Serves 4

Ingredients

1. 32 ounces lamb loin chops (8 4-oz chops), trimmed
2. 2 cloves minced garlic
3. 1 tablespoon fresh rosemary, minced
4. 1 tablespoon fresh thyme, minced
5. Salt and pepper to taste
6. Olive oil cooking spray
7. 1 medium lemon

Directions

1. Preheat oven to 400. Heat an oven safe grill pan over medium high heat.
2. Lightly spray lamb chops with cooking spray, then season with salt and pepper, fresh herbs and minced garlic. Drizzle with lemon juice.
3. Spray grill pan with cooking spray. Lay chops seasoned side down on grill pan. Immediately spray and season other side of chops. Grill for approximately 4 minutes.
4. Flip chops and sear briefly, then put entire pan into the oven for approximately 5 minutes for medium rare or to desired doneness.
5. Allow to rest for 5 minutes before serving.

Notes

Rack of Lamb with Caramelized Shallot and Thyme Crust

This recipe is super simple to prepare and downright delicious.

Yield:

Makes 2 generous servings

Ingredients

1. 1 1/2 tablespoons olive oil
2. 3 large shallots, chopped (about 1/2 cup)
3. 3 tablespoons balsamic vinegar
4. 1/2 cup fine fresh bread crumbs
5. 1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
6. a frenched rack of lamb (7 or 8 ribs) at room temperature, trimmed of as much fat as possible
7. 1 teaspoon Dijon mustard

Directions

1. Preheat oven to 400°F.
2. In a small skillet heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper to taste, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs, thyme, and salt and pepper to taste.
3. Season lamb with salt and pepper and arrange, ribs side down, in a small roasting pan. Spread meat side with mustard and pat on crumb mixture evenly. Roast lamb in middle of oven until a meat thermometer registers 135°F. for medium-rare, 25 to 30 minutes.
4. Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

Notes

Lamb Kofta Kebabs

In this recipe, lamb and pistachios are combined for a very interesting flavour and texture. Forget the greasy, fat-laden kebabs you buy after a night out drinking, these are made with good quality lamb, full of spices and served with fresh, fragrant herbs. This is the perfect dish to serve at a casual weekend backyard barbecue, with a few friends and a few cold beers. Additionally you can also shape the mince mixture into patties rather than onto skewers, and it tastes just wonderful with salad on a burger. Just don’t forget the yogurt.

Yield:

Serves 6-8

Ingredients

1. 800g quality lamb mince
2. ½ cup shelled pistachios, roughly chopped
3. 2 tablespoons fresh thyme leaves, chopped
4. 1 teaspoon ground chilli
5. ½ teaspoon ground cumin
6. Sea salt and freshly ground black pepper
7. 1 large egg
8. Zest of 1 lemon or 3 teaspoons sumac
9. Juice of 1 lemon
10. 1 red onion, very finely sliced
11. Mixed salad leaves, washed and spun dry
12. Small bunch fresh flat-leaf parsley, leaves picked
13. Large flatbreads or tortilla wraps
14. Plain natural yogurt

Directions

1. Preheat your barbecue, or have a griddle pan prepared and preheated.
2. Place the lamb mince in a bowl with the chopped pistachios, thyme leaves, chilli, cumin, salt, pepper and egg. Mix well with a wooden spoon until thoroughly combined.
3. With damp hands, take handfuls of the lamb mixture and shape and squeeze the meat around metal or wooden skewers (see note above)
4. Combine the sliced onion and the lemon juice with a pinch of salt and pepper. Scrunch it together with your hands, then mix in the parsley leaves.
5. Grill the kebabs until nicely golden on all sides and cooked through.
6. Warm the flatbreads for 30 seconds, and divide between plates. Top each with some salad leaves and onion. When the kebabs are cooked, slip them off their skewers and onto the flatbreads. Drizzle with some of the yoghurt before serving.

Notes

If using wooden skewers, soak them in water for a few minutes before putting the meat on them so that they don’t burn.