recipes
LAMB CHOPS WITH FRESH MINT SAUCE
• 1 rack of lamb
• salt and pepper , to season
• 2 tablespoons vegetable oil
• Rosemary sprigs
Leaving the rack whole , season lamb with salt and pepper and set aside . Heat an ovenproof skillet over high heat . Add 2 tablespoons of oil and sear the rack of lamb on both sides for about two minutes per side . Place the skillet in a preheated 350 degree oven for 20 minutes . Remove the lamb from the oven and let rest for 10 minutes . Slice the lamb between the bones to separate the chops . Garnish with whole sprigs of rosemary .
FRESH MINT SAUCE
• 1 cup fresh mint , loosely packed
• 2 teaspoons sugar
• 2 tablespoons very hot water
• 1 / 4 cup malt vinegar
Pull mint leaves off of the stems . Place on a cutting board and chop fine . Sprinkle the sugar over the mint and continue to chop . Place the mint and sugar in a small bowl . Cover with hot water and allow to steep for a couple of minutes . Add the vinegar and a pinch of salt to taste .
LIMONCELLO
Liqueur from Southern Italy made from soaking the rind of lemons and combined with a sweet syrup .
• 1 ( 750ml ) bottle of Everclear
• 6 small lemons or 3 large lemons
• 3 cups water
• 2 cups of sugar
Using a serrated vegetable peeler , peel the top layer of skin from the lemons . Peel from end to end in vertical strips . Place the peels in a quart size sealable container and pour in the alcohol . Seal the jar and store for 1 month . The alcohol will turn bright yellow and take on the fragrance of the lemons .
When ready , pour the liquid through a strainer lined with cheesecloth . Discard the peels . In a saucepan , heat water and sugar over low heat until sugar is dissolved . Remove from heat and let cool to room temperature . Add to the strained alcohol and stir . Pour into decorative jars or a large ( 2 quart ) container . Chill completely before serving . Limoncello is best served very cold and is typically stored in the freezer . ( Makes 7 cups )
18 | PALESTINE MAGAZINE | SPRING 2022