Spicy Lamb Sausage With Grilled Onions and Zucchini

Recipe from New York Times

FOR THE SAUSAGE

• 3 pounds ground lamb
• 2 teaspoons toasted cumin seeds
• 2 teaspoons toasted coriander seeds
• 1 teaspoon black peppercorns
• 2 teaspoons salt, more as needed
• 1/2 teaspoon cayenne
• Pinch cinnamon
• 4 tablespoons mild paprika
• 4 large garlic cloves, smashed to a paste

FOR THE VINAIGRETTE

• 1/2 teaspoon toasted cumin seeds
• 1/2 teaspoon toasted coriander seeds
• 1/2 teaspoon toasted caraway seeds
• 1 teaspoon paprika
• Cayenne, to taste
• 2 garlic cloves, smashed to a paste
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 4 tablespoons olive oil

FOR ASSEMBLY

• 2 sweet onions, such as Vidalia, in 1/2-inch crosswise slices
• Olive oil
• Salt and pepper
• 4 medium zucchini, in 1/2-inch lengthwise slices
• 2 heads bibb or other lettuce
• 3 or 4 large ripe tomatoes, cut in wedges
• 2 tablespoons roughly chopped cilantro
• 2 tablespoons roughly chopped mint
• Pita breads, optional
• Plain yogurt, optional

PREPARATION

1.

To make the sausage, put ground lamb in a mixing bowl. Using a spice mill or mortar and pestle, grind cumin, coriander, black pepper (you can also use ground spices too). Add to lamb, along with salt, cayenne, cinnamon, paprika and garlic. Mix well with hands to incorporate. Refrigerate at least 1 hour or, preferably, overnight. Form mixture into 24 two-ounce patties.

2.

To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.

3.

Light a charcoal grill. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Paint onion slices with a little olive oil, season with salt and pepper, and grill until softened slightly, about 2 minutes per side. Repeat with zucchini. 

4.

Line a large platter with lettuce leaves and pile sausages in the middle. Arrange onions and zucchini around the platter. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with cilantro and mint, and serve with warm pita breads and plain yogurt if desired.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Recipe from Epicurious

With a handful of simple ingredients and easy instructions, this recipe has the sophistication of a four-star restaurant. We served it with sautéed spinach. If you're a fan of fennel, you'll love the fact that it has both dried and fresh.

Simple Lamb Curry with Carrot Raita

Recipe from New York Times

This curry is light, wonderfully flavored, with an amazing raita.  If you don't have time to marinate the lamb - it's still delicious. We used leg rather than shoulder and found our black mustard seeds (a lifetime supply) at our local Indian market -- the best place to buy spices. 

Tuscan Style Veal Chop

Recipe from Food and Wine

Arguably the best preparation of a difficult dish. Veal chops can often be dry. This method of using olive oil and herbs, generously, makes it moist and flavorful. Consider lightly sauteing the herbs and garlic before applying to the chops.