Packer Playoff Loss Dinner: from Cooking Light magazine

Quick weekend-closing post.

During halftime of a fairly exciting, but ultimately somewhat heartbreaking, Packer playoff loss, we whipped together a recipe from this month’s Cooking Light magazine.

The Menu (as suggested in the magazine – follow that link for a great picture)

Seared Lamb with Balsamic Sauce

Cracked Wheat–Currant Pilaf: Sauté 1½ cups quick-cooking bulgur in 2 teaspoons butter over medium-high heat for 1 minute. Add 1½ cups water and ½ teaspoon kosher salt. Bring to a boil; cook 2 minutes. Cover, remove from heat, and let stand 25 minutes. Fluff with a fork. Stir in 3 tablespoons dried currants and 2 tablespoons chopped fresh flat-leaf parsley.

Spicy Chard: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ½ teaspoon crushed red pepper and 2 minced garlic cloves; sauté 30 seconds. Add 8 cups chopped Swiss chard and ¼ cup chicken broth; cover and cook 8 minutes.

The Verdict

This is probably only the third or fourth time that I’ve even cooked lamb chops, but given their ease of cooking and their great flavor (even without the sauce), I won’t hesitate to make them again. I will, however, wait until they’re on sale since this is not a cheap meat.

As for the side dishes, the cracked wheat-currant pilaf had a nice flavor, but it was definitely the base in this meal. The spicy chard, on the other hand, had a really nice kick to it.

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