Mustard-Crusted Rack of Lamb with Balsamic Fig Sauce

Ingredients:

• 2 lamb racks, frenched, fat removed
• 2 tbsp. Dijon mustard
• 2 tsp. thyme, chopped
• 2 tbsp. extra-virgin olive oil
• 1 cup whole wheat bread crumbs
• 12 Mission figs, cut in quarters
• 4 tbsp. balsamic vinegar
• 2 tsp. agave nectar
• 1 1 /2 cups low-sodium beef broth
• 2 tsp. cold unsalted butter
• 1 tsp. fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings (Half a rack per serving)

1. Season lamb well with salt and pepper. Let sit for 30 minutes, or preferably, overnight.
2. Preheat oven to 400 F. Combine mustard and thyme in a small bowl. Set aside.
3. Heat a heavy-bottomed saute pan over medium-high heat. Add 1 tablespoon of the olive oil; place lamb racks meat side down in the pan. Cook until well browned. Turn and brown on other side. The lamb will still be raw. Reserve the saute pan. 
4. Spread the mustard mixture on meat side of lamb rack. Combine bread crumbs and 2 teaspoons of the olive oil. Rub together until the bread is lightly coated. Place on a plate. 
5. Roll the meat side of the lamb into the bread crumbs to coat lightly. Place rack on a baking sheet, meat side up. Roast in a 400 F oven for 15 minutes or until bread has browned and the lamb is 125 F (medium rare). Remove to a warm spot. Let rest for 15 minutes.
6. While the lamb is roasting, place the saute pan back on the medium heat. Add the remaining 1 teaspoon olive oil and the figs, cut side down. Cook for 1-2 minutes to brown the figs, being careful not to burn the drippings in the pan. Once the figs are lightly browned, remove from the pan and reserve. Add the balsamic vinegar to the pan, reduce until almost dry. Add the agave syrup and beef stock and cook until reduced by half. Return figs to the sauce, adjust seasoning with salt and pepper, and gently stir in butter and lemon juice, stirring constantly to melt butter. 
7. Once the lamb has rested, cut each rack into double chops (4 per rack, 2 double chops per serving). Place chops on each dinner plate and serve with 2 tablespoons of sauce. 

WW POINTS VALUE: 10 pts. per serving

Note: This recipe appears in the New Sonoma Cookbook. Who does not enjoy lamb for dinner? The combination of Dijon mustard and lamb is heavenly delicious. The homemade sauce made from figs and balsamic vinegar makes a nice compliment to the lamb. Stirring the butter into a sauce is a classic French method called monte au beurre which means to finish with butter. A small amount of butter will go a long way adding a creamy, rich flavor and texture to the sauce. The butter also must be stirred when it's added into the sauce so it melts. If you don't have rack of lamb on hand, use lamb loin chops and/or lamb shoulders and grill or broil them instead and the meal will still be delicious. Don't forget to bring the lamb to room temperature. The lamb will have a more tender texture to it and be more flavorful too. This meal is perfect for an holiday dinner and your dinner guests will be happy. 

Pork Loin Stuffed with Dried Figs & Granny Smith Apples

Ingredients:

• 1 lb. boneless pork loin, fat removed
• 2 tbsp. extra-virgin olive oil
• 1 cup Granny Smith apple, peeled, cored, cut into 1/2-inch chunks
• 1/4 cup dried figs, cut in quarters
• 2 tsp. balsamic vinegar
• 1 1/2 cup low-sodium chicken broth
• 1 tsp. agave syrup
• 1 tbsp. pine nuts, toasted
• 1 lb. pork loin, fat removed
• pinch salt
• freshly ground black pepper
• 1 tbsp. whole-grain mustard
• lemon juice

Makes 4 Servings (2 slices per serving)

1. Preheat oven to 350 F. Season pork with salt and pepper. Place the pork on a cutting board. Insert a long thin knife in the center of the pork loin so it extends through the other end. Wriggle the knife to form a 1 1/2-inch slit down the center of the pork. Make another slit perpendicular to the original slit in the center of the pork, forming a + shape. This is where you will place the filling.
2. Heat a sauté pan over high heat. Add 1 tablespoon of olive oil, then the apples. Sauté on high until the apples are golden brown. Add the figs, salt, pepper, and balsamic vinegar; cook until dry. Add 1/4 cup of the chicken broth. Bring to a simmer. Cook until the apples are almost tender and the broth has reduced to a syrup, about 10 minutes. Stir in the agave syrup. Place apple mixture on a plate to cool in the refrigerator. Add the remaining chicken broth to the sauté pan to deglaze. Bring to a simmer. Set aside.
3. Gently open the slit in the pork loin. Stuff the cooled apple mixture into the center of the pork loin. Compact it as tightly as possible, and fill from both sides of the pork loin. You will have a few tablespoons of stuffing left, which will be added to a pan for a sauce.
4. Heat a sauté pan over medium-high heat; add remaining olive oil and pork loin. Sear the pork loin all over until well browned. Reserve the sauté pan for the pan sauce. Place pork on a roasting rack on a baking sheet. Roast in a preheated oven for 30 minutes or until the center of the roast is 150 F. Remove from oven and let rest in a warm place.
5. Return the sauté pan to medium heat; add the leftover filling to the pan. Sauté for 1 minute; then add the reserved chicken broth mixture. Stir in the whole-grain mustard; reduce by half or until the flavors meld. Adjust seasonings with pepper and lemon juice if necessary.
6. To serve: Slice roast into 8 1/4-inch slices. Place 2 slices on each plate and serve with 2 tablespoons of sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this dish. If you don't want to have a roasted pork, you can grill or broil the pork instead. This meal is delicious roasted, grilled or broiled. You can even serve the dried figs and Granny Smith apples alongside the pork. This dish is perfect for the fall and winter holiday season when apples and figs are in season. This is a beautiful dish in presentation and in taste. Serve this dish to company and they will be raving about it.



Yogurt & Fruit Parfait

Ingredients:

• 1/2 cup assorted cut-up fruit & berries
• light drizzle of agave syrup
• pinch of salt
• 1/2 cup plain nonfat yogurt
• 2 tbsp. toasted Crumble Topping (see recipe)

Makes 1 Serving

1. Combine fruit, agave syrup, and salt in a bowl. Let sit for 5 minutes.
2. Place 1/4 cup of the fruit

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. You can enjoy this treat for breakfast, lunch or a light snack any time of the year. This is a quick and easy recipe with colorful layers of flavors. If you're a busy parent or person, this snack is perfect you and the kids on busy mornings or as an after-school snack. You can use any kind of seasonal assorted fruit in this recipe and your parfait will be delicious: strawberries, blueberries, raspberries, blackberries, mango, pineapple, peach, nectarine, grapes, figs, bananas, etc. I highly recommend tossing a 1/2 teaspoon vanilla in with the fruit because vanilla adds flavor and goes well with fruit.