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* Broiled Lamb Chops Stuffed with Mint and Basil Pesto
* Gratin of New Potatoes, Celery and Red Onion with Rosemary
* Cucumber Salad

Broiled Lamb Chops Stuffed with Mint and Basil Pesto
Italy

Makes 4 servings

 3 tablespoons toasted pine nuts
 1/2 cup fresh basil leaves, snugly packed
 1/2 cup fresh mint, snugly packed
 2 cloves garlic, chopped
 2 tablespoons extra-virgin olive oil
 1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
 8 loin lamb chops

1. In a food processor, puree the pine nuts, basil, mint, garlic, olive oil,
and half the salt and pepper. The result is the basil pesto stuffing.

2. Using a small sharp knife make an incision between the "tail flap" of
loin and the bone of the chops, with the knife follow along the line of the
bone to make an interior pocket. Repeat this with all the chops. Stuff the
chops with the pesto. Snip off a corner of a plastic bag to make a
pastry-type bag. Fill the bag with the pesto stuffing. Pipe the pesto into
the chops. Rub whatever leftover pesto you have over the chops.

3. Heat a broiler and cook the lamb chops for 4 to 5 minutes per side, or to
desired state of doneness. Serve immediately.

Copyright 1995 Acorn Associates, Ltd.


Gratin of New Potatoes, Celery and Red Onion with Rosemary
Canada

Makes 4 servings

 1 pound new potatoes, slice
 1 medium red onion, thinly sliced
 2 stalks celery, thinly sliced
 2 tablespoons olive oil
 1 tablespoon dried rosemary
 3/4 teaspoon salt
 1/8 teaspoon freshly ground black pepper
 1/3 cup chicken broth
 1 tablespoon freshly grated Parmesan cheese

1. Preheat the oven to 375 F.

2. In a bowl, place the potatoes, onion, and celery. Add the olive oil,
rosemary, salt, and pepper and toss to coat evenly.

3. Arrange the vegetables, slightly overlapping them, in an 8-inch square
baking dish. Pour in the chicken broth. Bake for 50 minutes, then remove the
dish from the oven.

4. Preheat the broiler. Sprinkle the top of the potatoes with the Parmesan
cheese and broil for 3 minutes, or until the cheese is lightly browned.
Serve the gratin using a slotted spoon.

Copyright 1995 Acorn Associates, Ltd.


Cucumber Salad
Royal Viking Sun

Makes 4 servings

 3 cucumbers, scrubbed, thinly sliced
 1 cup white vinegar
 1/4 cup sugar
 1/2 teaspoon freshly ground white pepper
 2 tablespoons chopped fresh dill

1. Place the cucumbers in a bowl, and weigh down with a plate. Let stand at
room temperature for 2 hours. Drain the cucumbers.

2. In a mixing bowl, combine the vinegar, sugar, white pepper, and dill.

3. Pour the mixture over the cucumber slices, cover and chill for 4 hours.

Copyright 1995 Acorn Associates, Ltd.
 





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