Lamb, Barley Pilaf and Chard
Ingredients
Potato - Sweet 1
Lamb - Loin Chop 4
Dates 60 ml
Onion - Red 1 sm
Barley - Pearl 250 ml
Stock-Vegetable 500 ml
Swiss Chard 1 bunch
Garlic 3 cloves
Lemon Juice 15 ml
Oil - Vegetable 10 ml
Oil - Olive 30 ml
Butter 15 ml
Preparation
1. Preheat the oven to 400F
2. Peel the sweet potato, slice into rounds then quarter.Put into a roasting pan, drizzle with vegetable oil, rub to coat and put into the oven.
3. Chop the red onion and dates. Put a pot on medium when warm add 1/2 the olive oil then the onion. Cook until soft. Pepper to taste, then add the barley then the dates. Pout int eh vegetable stock and bring to a boil. Cover and turn the heat to low.
4. Peel the garlic and put in a press. Juice the lemon.
5. Trim the ragged ends form the Swiss chard, then cut off the stock and slice lengthwise then cross wise. Chop the leaves coarsely then rinse and drain.
6. Put a large pot on a low burner, add butter then press the garlic into it. Let cook a minute then pour in the lemon juice followed by the chard. Stir and cover.
7. Pepper the lamb chops on both sides.
8. Put a fry pan on a medium burner. Add the remaining olive oil then the chops. Browning well before turning to fully cook.
9. To serve plate the chops and side with the sweet potato, barley pilaf and Swiss chard.
2. Peel the sweet potato, slice into rounds then quarter.Put into a roasting pan, drizzle with vegetable oil, rub to coat and put into the oven.
3. Chop the red onion and dates. Put a pot on medium when warm add 1/2 the olive oil then the onion. Cook until soft. Pepper to taste, then add the barley then the dates. Pout int eh vegetable stock and bring to a boil. Cover and turn the heat to low.
4. Peel the garlic and put in a press. Juice the lemon.
5. Trim the ragged ends form the Swiss chard, then cut off the stock and slice lengthwise then cross wise. Chop the leaves coarsely then rinse and drain.
6. Put a large pot on a low burner, add butter then press the garlic into it. Let cook a minute then pour in the lemon juice followed by the chard. Stir and cover.
7. Pepper the lamb chops on both sides.
8. Put a fry pan on a medium burner. Add the remaining olive oil then the chops. Browning well before turning to fully cook.
9. To serve plate the chops and side with the sweet potato, barley pilaf and Swiss chard.
