Christina's Honey-Balsamic Lamb Chops

adapted from Giada de Laurentis

1/3 cup balsamic vinegar

1 garlic clove

2 tablespoons honey

3/4 cup vegetable or canola oil

Kosher salt and freshly ground black pepper

8 small lamb chops

2 tablespoons olive oil

1/2 tablespoon chopped fresh rosemary leaves

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In the bowl of a food processor, combine the balsamic vinegar, garlic, and honey. Pulse until blended. With the machine running, slowly pour in the vegetable oil until the mixture is smooth and forms a thick sauce. Season with salt and pepper, to taste.

Season the lamb chops with salt and pepper. Drizzle with the olive oil and sprinkle with rosemary. Grill the lamb chops for 2 to 3 minutes each side until medium-rare.

Arrange the lamb chops on a platter. Spoon the sauce over the top or serve the sauce on the side.

Christina's Lamb Korma

adapted from Simply Recipes by Elise

• 8 cloves
• 1 Tbsp black peppercorns
• 5 green cardamom pods
• 1 Tbsp coriander seeds
• 1 heaping teaspoon cumin seeds
• 
  
• 5 Tbsp of light sesame oil or canola oil
• 3 medium yellow onions, roughly chopped
• 2 garlic cloves, crushed
• 1 heaping Tbsp grated ginger
• 2 teaspoons turmeric
• 1 heaping teaspoon paprika
• 1 teaspoon ground cinnamon
• 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters OR an equivalent amount of grape or cherry tomatoes
• 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
• 2 1/2 cups water
• 1 1/3 cups full fat plain yogurt (can use Greek style)
• Salt
• 
  

1 Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.

2 Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes. Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.

3 Add the tomatoes (with their juices) to the pot and bring to a simmer.  Cook for 4 minutes.

4 Add the lamb pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.

5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender. Serve with basmati rice and/or flatbread.

Christina's Flatbread (Pocketless Pitas)

adapted from Mel's Kitchen Cafe

• 2 teaspoons yeast
• 1 teaspoon granulated sugar
• 2/3 cup warm water 
• 1/2 cup warm milk 
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour, more or less (or can use 1 cup whole wheat flour)
• 1/4 cup vital wheat gluten

DIRECTIONS

1. In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar, water and milk and allow to proof until bubbly. Add oil, salt and one cup of the flour until well combined. 
2. Gradually add the remaining flour until a soft dough is formed. It will pull away from the sides of the bowl to form a ball but still be slightly soft to the touch (see the note). Knead the dough for 4-5 minutes until it is soft and smooth. 
3. Place the dough in a lightly greased bowl and cover with greased plastic wrap; let rise until doubled, about an hour or so. 
4. Divide the dough into six or eight equal pieces. Cover with a cloth or plastic wrap and let the dough pieces rest for 10-15 minutes (this helps relax the gluten so they are easier to roll out). 
5. Working with one piece at a time, on a lightly greased or floured counter, roll the dough about 1/8-inch thick into a large circle, about 7-8 inches in diameter. 
6. Heat a griddle or skillet to medium heat (I preheat my electric griddle to 300 degrees). When the griddle/skillet is hot, cook the flatbread for 2-3 minutes on the first side until it bubbles and puffs. Flip it over with a pair of tongs and cook on the second side until it is golden and spotty. If the skillet isn't hot enough, the bread can turn out dry (and won't bend easily) from being overcooked so look for the right amount of heat that will cook the flatbread in 2-3 minutes max per side. 
7. Transfer the flatbread to a plate or work surface and cover with a clean kitchen towel. Repeat with the remaining dough (I can fit two pieces of flatbread on my electric griddle so I roll out two at a time), stacking each warm flatbread on top of the others and covering with the towel. 
8. The flatbread can be made, cooked, cooled and frozen with great results. It is best served the day it is made but can be reheated gently the day after, if needed.