My Birthday Feast

I don't know why, but this year, I wanted lamb chops.  The more I thought about it, the more I also wanted a sort of North African flare to the meal.  Here's what we came up with:

Lamb Chops with Ras el Hanout and onions, Saffron Rice with Dates and Cashews, Asparagus with Garlic, Cucumber Salsa

For the cucumber salsa:

1/4 cup olive oil
1/2 a red onion

1 handful cilantro
2 cucumbers
3 tomatoes
4 cloves garlic
1 Tbsp Za'atar seasoning
Chop tomato, onion, cucumber and cilantro.  Mince garlic. Mix well, and dress with Olive oil and Za'atar.  Do ahead, so veggies can macerate slightly, and flavors can combine optimally.

For the rice:
Do well in advance(more than an hour) soak 1/2 tsp of saffron in 2/3 cup hot water.  This is saffron "tea" that will add flavor to the rice.









1 Tbsp butter
1 Tbsp olive oil
1 cup rice
4 dates, chopped
1/4 cup cashews, chopped
3 Tbsp chopped onion

Saute the rice, onion, dates and cashews in the olive oil and butter until the rice just starts to brown, about 5 minutes.  Add saffron tea plus 1 cup water, bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.  Remove from heat. and let stand at least 20 minutes.

 

Lamb Chops:
season lamb with salt, and rub with Ras el Hanout.

To a hot pan, add 1 Tbsp olive oil, and Sear the lamb on both sides.  Add 2 cups chopped onion, and allow to cook till onions are translucent.  Cover, and allow lamb to cook an additional 30 minutes.  Onions should be deep brown at this point, and the lamb fork tender.