Marinated Lamb chops, Swiss Chard with onions, Dried figs in Red Wine

Inspired by several recipes from Epicurious (Gourmet, January 2005):

Marinated Lamb Chops

Several herbs (we had fresh thyme), olive oil, garlic. Marinate for an hour or two. When ready, sear on grill, serve medium rare.

Dried Figs in Red Wine

  • 1 lb dried figs
  • 2 cups of red wine
  • 1/2 cup of sugar
  • lemon zest, orange zest
  • thyme (there’s a theme here)
Bring the red wine, sugar, zest to boil, then pour over figs. In oven at 220F 40-60 minutes (or until you cannot resist any longer). Remove figs, add apple juice, and reduce wine sauce further. Drizzle over figs and chops when serving.

Swiss chard (or bok choy)

  • Swiss chard or bok choy
  • 2 onions
  • garlic
  • olive oil
Cut ribs from leaves, cut into stripes. Cut leaves into spinach-sized chunks. Heat oil, add onions and garlic, cook until translucent (4 min), add a pinch of salt, add Swiss chard ribs (3 minutes), then leaves. Let the leaves wilt, then serve.

#figs#lamb#swiss chard

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