Chef Rob is joined by guest Mike Cashion, the Executive Director of the Mississippi Hospitality and Restaurant Association, prepares a healthy version of grilled lamb chops with seared eggplant and a bitter greens horta. We visit 2 Run Farm, where they specialize in artisan meats. Registered dietician Rebecca Turner shows you how to make quick and easy foil dinners.
Grilled Lamb Chops with Seared Eggplant Salad and a Bitter Greens Horta
Grilled lamb loin chops seasoned with oregano and lemon, served with an eggplant, onion, cucumber and tomato salad and a bitter greens horta full of fresh seasonings.
SHOPPING LIST
FRESH INGREDIENTS
3 lamb loin chops
1 eggplant
1 lemon
1 cucumber
1 red onion
1 yellow onion
1 tomato
Bitter greens (collard, turnip or other)
Fresh oregano
Fresh mint
PANTRY INGREDIENTS
Ground black pepper
Olive oil
Zero fat cooking spray
White wine (optional)
RECIPES
GRILLED LAMB LOIN CHOPS
INGREDIENTS
5 ounce lamb loin chop
1/2 teaspoon black pepper
2 lemon wedges
1 tablespoon fresh oregano, finely minced
6 -7 lemon wisps, thinly sliced
1/2 teaspoon olive oil
DIRECTIONS
Sprinkle half the pepper over the lamb loin chops. Squeeze one lemon wedge over the peppered chops, then press the fresh oregano into the meat. Turn the meat over and repeat on the other side. Pour the olive oil into a pre-heated skillet (medium high), then add the lemon wisps (thin slices of the peel). Sear the lamb, cooking it approximately 2 minutes on each side for medium rare or longer for desired doneness.
EGGPLANT, ONION, CUCUMBER AND TOMATO SALAD
INGREDIENTS
1/2 medium eggplant, thinly cut
1/2 teaspoon black pepper
Zero fat cooking spray
1/2 cucumber, seeds removed and sliced thin
1/2 red onion, thinly cut
1 tablespoon tomato, sliced thin OR 2 cherry tomatoes, cut in half
1 tablespoon lemon squeeze
1 teaspoon fresh mint
1/2 teaspoon finely chopped oregano
DIRECTIONS
Prepare eggplant by sprinkling the black pepper on both sides. Spray the sauté pan with zero fat spray and place the eggplant in the pan. Sear, approximately 1 minute on both sides, and remove before the eggplant wilts. Toss with all other ingredients in a salad bowl. Serve chilled.
BITTER GREENS HORTA
INGREDIENTS
1/2 teaspoon olive oil
Zero fat cooking spray
2 tablespoon yellow onion, finely chopped
1/4 teaspoon oregano, finely chopped
1/2 teaspoon black pepper
1 cup bitter greens (collard, turnip or other), sliced thinly
1 lemon wedge
Water or white wine, if available
DIRECTIONS
Spray a sauté pan with zero spray, then add the olive oil. Place onions down first, followed by the oregano and black pepper. Top with the greens. Do not stir; allow it to sear to brown the onions. Once seared, turn the greens. Add pepper, oregano and lemon. Deglaze the pan with water or white wine. Cook until the greens are wilted.
