The Sexy Forever Recipe Bible (105 page)

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

2 pounds loin of lamb

In a medium bowl, combine the tomatoes, 5 tablespoons olive oil, vinegar, tarragon, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.

Preheat the oven to 375°F.

Rub the remaining 2 tablespoons oil, ½ teaspoon salt, and 1
/
4 teaspoon pepper on the lamb.

Heat an ovenproof skillet on high heat. Add a little more olive oil to cover bottom of the pan. Place the lamb in the hot skillet and brown on all sides, about 5 minutes. Place the skillet in the oven and roast until a meat thermometer reaches 130°F for medium rare, 20 to 25 minutes. Remove from the oven and let the roast rest for 10 minutes. Slice the lamb on the diagonal and serve with a mound of salsa.

SERVES 4

medallions of lamb with tomato and basil

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

2 racks of lamb, boned and trimmed

Sea salt and freshly ground black pepper

4 tablespoons ground cumin

2 tablespoons (¼ stick) unsalted butter

4 tablespoons olive oil

12 to 15 shallots, chopped

6 garlic cloves, chopped

6 ripe medium tomatoes, chopped

1 bunch basil, leaves julienned

Slice the fillet of lamb into ½-inch medallions. Rub both sides of the medallions generously with salt, pepper, and cumin. Set aside.

Heat a large sauté pan over medium heat. Add the butter, 2 tablespoons of the olive oil, and the shallots. Sauté the shallots until they are lightly browned, about 2 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes, salt, and pepper. Lower the heat and simmer for 5 minutes.

In another pan, sauté the lamb medallions in the remaining 2 tablespoons olive oil for approximately 2 minutes on each side. Just before serving, toss the basil into the tomato sauce and pour over the lamb medallions. Serve immediately.

SERVES 6

grilled lamb chops with fresh herbs

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

½ cup olive oil

6 garlic cloves, chopped

½ cup dry red wine (use beef stock for Detox)

1 bunch fresh rosemary, chopped

2 tablespoons chopped fresh thyme leaves

18 baby lamb chops, 1 inch thick

Sea salt and freshly ground black pepper

Fresh rosemary and thyme sprigs, for garnish

In a large nonreactive shallow dish, mix the oil, garlic, wine, and herbs. Add the lamb chops, cover, and marinate in the refrigerator for 4 hours, turning the chops after 2 hours to marinate both sides.

Let the chops sit out at room temperature for 15 minutes before cooking. Heat a grill to medium high. Season the lamb chops with salt and pepper. Grill until medium rare, 2 to 3 minutes per side. Arrange on a platter in a fan pattern and garnish with rosemary and thyme sprigs.

SERVES 6

grilled marinated lamb chops with lemon

PROTEIN, HEALTHY FATS
DETOX, LEVEL 1, LEVEL 2

12 rib lamb chops, ½ inch thick

¼ cup olive oil plus extra for the pan

3 tablespoons fresh lemon juice

Sea salt and freshly ground black pepper

Lemon wedges, for garnish

Place the lamb chops, oil, and lemon juice in a glass or other nonreactive bowl and marinate at room temperature for 30 minutes, turning from time to time. Remove the chops and set aside.

Preheat the grill to medium high. Grill the lamb chops 2 to 3 minutes per side, until golden brown and a little crusty on the edges. Season both sides with salt and pepper. Serve immediately with lemon wedges.

SERVES 4

grilled lamb chops with lavender lamb jus

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2