The Sexy Forever Recipe Bible (106 page)

2½ tablespoons unsalted butter

2 shallots, thinly sliced

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

½ cup veal demi-glace (see
Note
)

¼ cup beef stock, preferably
homemade

4 sprigs fresh lavender, or 1 teaspoon dried, plus 4 sprigs for garnish

4 sprigs fresh rosemary, or 1 teaspoon dried

Sea salt and freshly ground black pepper

Extra virgin olive oil

4 loin lamb chops, 2 inches thick

Place a small saucepan on medium heat. Add ½ tablespoon of the butter and the shallots; sauté until the shallots become golden and slightly caramelized, 15 to 20 minutes. Add the wine to deglaze the pan and reduce it by half. Add the veal demi-glace, stock, and 2 lavender sprigs and 2 rosemary sprigs or half the dried herbs. Bring to a boil, then reduce to a simmer until it reduces again by half. Whisk in the remaining 2 tablespoons butter. Remove the herb sprigs. Adjust the seasoning with salt and pepper as needed.

Heat the grill to high.

Drizzle olive oil on the lamb chops. Season liberally with salt and pepper. Remove the stems from 2 sprigs lavender and the remaining rosemary and sprinkle the leaves (or dried herbs) onto the chops. Grill for 4 minutes per side for medium rare.

Place 2 chops onto each plate and generously spoon sauce over the top. Garnish each plate with 2 crisscrossed sprigs of lavender and serve immediately.

SERVES 2

baby lamb chops with parmesan crusts and sweet tomato sauce

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

4 large eggs, lightly beaten

12 rib lamb chops, ½ inch thick

1 cup freshly grated Parmesan cheese

Sea salt and freshly ground black pepper

1 bunch fresh thyme, or 2 tablespoons dried

3 tablespoons olive oil

Sweet Tomato Sauce

Place the eggs in a large mixing bowl. Add the lamb chops and coat with egg. Place the Parmesan in a shallow bowl. Dip each chop into the cheese, coating both sides. Sprinkle both sides of the chops with salt, pepper, and thyme. Place chops in the refrigerator for a couple of hours to allow the “breading” to set. (Omit this step if time does not permit.) Let the chops sit out at room temperature before cooking (about 15 minutes).

Heat a large skillet, then add the olive oil to cover bottom of pan.

Cook the chops until the crusts are golden, then turn over to fry the other side, 2 to 3 minutes per side.

To serve, spoon 2 or 3 tablespoons of tomato sauce in the center of each plate. Arrange 3 chops per person on top of sauce. Serve immediately.

SERVES 4

lamb shanks with oregano and feta

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

4 lamb shanks

Sea salt and freshly ground black pepper

½ cup olive oil

3 medium onions, thinly sliced

6 cups chicken stock or broth, preferably
homemade

3 tablespoons chopped fresh oregano leaves, or 2 tablespoons dried

¼ teaspoon cayenne

One 28-ounce can peeled tomatoes, chopped, with juice

2 cups prepared whole wheat couscous (for Level 1 and Level 2 only)

8 ounces crumbled feta cheese

Trim any excess fat from the shanks, then season with salt and pepper. Heat the oil in a stockpot over high heat. Add the shanks, turning frequently to brown all sides. Remove from the pot and reserve.

Lower the heat to medium and add the onions, stirring until golden brown, 12 to 15 minutes. Add the stock, oregano, cayenne, and tomatoes with juice. Scrape the browned bits off the bottom of the pan to release the flavor. Add the shanks back to the pan. (If the shanks are not completely covered by liquid, add enough water to cover.) Bring to a boil, then lower the heat and simmer for about 2½ hours. The shanks are done when the meat is practically falling off the bone.

To serve, place about ½ cup couscous in the bottom of each serving bowl. Add a shank to each bowl and top with some sauce. Sprinkle with feta cheese and serve immediately.

SERVES 4

lamburgers

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

1½ pounds ground lamb

1 teaspoon sea salt

1 onion, finely chopped

1 large egg, beaten

2 teaspoons ground cumin

½ teaspoon ground allspice

½ teaspoon cayenne

4 tablespoons coarsely chopped fresh cilantro leaves

1 red onion, thinly sliced

Crème fraîche
or sour cream

2 lemons, cut into wedges

Heat a grill to medium high. Place the lamb, salt, onion, egg, cumin, allspice, cayenne, and cilantro into a food processor and process until well blended (or mix by hand). Shape the mixture into 4 to 6 patties. Cook on a hot grill or in a frying pan for 5 minutes per side, or until they are well browned and cooked to your liking.

Serve patties with the red onion slices and a spoonful of crème fraîche or sour cream. Put a lemon wedge on each plate and serve immediately.

MAKES 4 TO 6 BURGERS

herb-roasted loin of pork with warm cranberry relish

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

One 4-pound loin of pork, with ribs

Olive oil

Sea salt and freshly ground black pepper

1 bunch fresh marjoram

1 bunch fresh thyme

1 bunch fresh sage

½ cup dry red wine (use stock for Detox)

1 cup veal demi-glace (see
Note
)

¼ cup chicken stock or broth, preferably
homemade

2 tablespoons (¼ stick) unsalted butter

Warm Cranberry Relish
(omit for Detox)

Preheat the oven to 450˚F.

Rub the pork with olive oil, then season liberally with salt and pepper. In a large sauté pan over high heat, add the oil to coat the pan and sear the pork on all sides, 2 to 3 minutes on each side, until golden brown all over.

Remove the pork from the sauté pan and place in a roasting pan, bone side down. Place the herbs all over the roast, tucking sprigs between bones and through the skin to hold in place. Place in the oven and roast for 15 minutes. Lower the heat to 350°F and continue roasting for approximately 45 minutes, or until the internal temperature on a meat thermometer reads 160°F. Remove the roast from the pan and set aside to rest.

Place the roasting pan on the stovetop over medium heat. Add the wine, scraping any browned bits off the bottom of the pan. Continue cooking until the wine is reduced by half. Add the veal demi-glace and chicken stock and cook until the mixture begins to boil, 7 to 10 minutes. When the sauce is thickened, turn off the heat and stir in the butter until combined.