Lemon Lamb

Name: Lemon Lamb
Yield: serves 2
Ingredients: Olive oil spray; 1 shallot, or 1/2 small yellow onion, chopped; 1/2 cup couscous; 1/2 cup broth (preferably beef) or water; 1/2 to 3/4 pound boneless lamb, cubed; Sea salt and freshly ground black pepper; 1/2 teaspoon dried oregano; 1 tablespoon chopped fresh parsley; 2 or 3 garlic cloves, chopped; 2 teaspoons grated lemon zest; 1/2 cup pitted olives, halved; 2 medium tomatoes, sliced 3/4 inch thick; 10 to 15 asparagus stalks, trimmed, or 2 handfuls spinach, roughly chopped

December 9, 2011

Summer is tomato time; be sure to try the new heirloom varieties. In winter, I usually find that Roma, or plum, tomatoes are the most flavorful. Oil-cured olives will add other notes, but use water-packed olives if you’re looking to cut back on fat. Make a quick broth with part of a bouillon cube. Purchase bouillon from health food stores for versions lower in sodium and other preservatives. An easy way to trim exactly the right amount from the bottom of an asparagus stalk is simply to grab an end in each hand and bend until it snaps. It will break at the point where the stalk becomes less woody.

Recipe notes

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