Lamb Chops with Red Wine Herb Butter

8 6-oz lamb chops
2 T olive oil
1 c dry red wine
1 large shallot, finely minced
1 clove garlic, finely minced
1/2 lb butter, at room termperature
1 1/2 T finely chopped mixed fresh herbs; chives, parsley, tarragon and thyme
Salt and pepper
1/2 t lemon juice

Bring red wine, minced shallots, and garlic to a boil in a small saucepan. Turn heat down, simmer until there is about 1 tablespoon of liquid left in the pan. Remove from heat and cool completely.

Beat butter in a food processor until creamy. Add the red wine mixture and combine thoroughly. Mix in the herbs and lemon juice. Add salt and pepper to taste. Refrigerate butter in container until ready to use (butter can be frozen up to one month).

Salt and pepper the lamb chops on both sides. Heat olive oil in a large saute pan over medium heat. Cook chops on one side until golden brown. Turn chops and fiish cooking, about 8-10 minutes, depending on thickness. While chops are still in pan, spoon a dollop of butter onto the warm chops. Cover with a lid for a few minutes to melt the butter slightly. Remove lid and serve. Serves 8.

Turkey Kibbe Kebabs with Yogurt Sauce

Yogurt-Garlic Sauce
2 c plain low-fat Greek yogurt
1/2 c water
1/2 c finely chopped flat-leaf parsley
2 garlic cloves, finely choped
1/4 t kosher salt

Turkey Kebabs
1 lb skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
2 T extra-virgin olive oil, plus more for brushing
1 c medium-grain bulgur, rinsed
1 small onion, coarsely chopped
1 1/2 T flour
2 t kosher salt
1/2 t freshly ground black pepper
1/2 t ground allspice
1/2 t gorund cumin
1/4 t Aleppo pepper
Warm pita bread, for serving

Make the Yogurt-Garlic Sauce: In a small bowl, whisk the yogurt with the water. Stir in the parsley, garlic and salt. Let stand for 1 hour.

Make the Turkey Kebabs: Light a grill or preheat the broiler. In a food processor, pulse the turkey meat until finely ground. Add the 2 tablespoons of olive oil, bulgur, onion, flour, salt, black pepper, allspice, cumin and Aleppo pepper and process to a paste, about 30 seconds. Form the mixture into six 1 1/2-by-7-inch logs on metal skewers.

Brush the kebabs with olive oil and grill for 5 minutes over moderabely high heat, turning once, until they are golden brown and cooked through. Alternatively, broil the kebabs for 5 minutes, turning once, until golden brown and cooked throuhg. Serve the turkey kebabs with warm pita bread and yogurt sauce.

Apple Pie Granita

3 c natural-style apple juice
1/2 c sugar
1 1/2 T fresh lemon juice
1/2 t ground cinnamon
pinch of freshly grated nutmeg
pinch of ground allspice

In a saucepan, combine all of the ingredients and cook over moderate heat, stirring, until the sugar has dissolved, 3 minutes. Pour into an 8-inch square glass baking dish. Freeze until icy around the eges, about 1 hour. Using a fork, scrape the icy shards into the center, Continue to freeze, stirring occasionally until slushy throughout, about 3 hours longer. Scoop into bowls and serve.

91 calories, 0 fat