4 California Lamb rib or sirloin chops, about 1-1/4-inch thick
Salt and freshly ground pepper
2 tablespoons fresh rosemary leaves
2 tablespoons fresh oregano leaves
2 cloves fresh garlic
2 tablespoons olive oil
1 package (12-ounce) couscous
1 fresh tomato, diced
Fresh parsley
1/2 cucumber, seeded and diced
8 ounces herb flavored feta cheese

Heat broiler for 15 minutes. Season chops with salt and pepper. Meanwhile, in small food processor, process rosemary, oregano, garlic and olive oil into a paste. Place chops on broiler pan and broil as close to heat source as possible for 3 to 4 minutes on one side, turn and broil for 1 to 2 minutes on other side. Remove broiler pan from oven and brush herb coating on top of chop. Return broiler pan with chops to oven, coated side up and continue cooking 2 to 3 minutes until chops reach desired doneness. (If coating begins to burn lower rack). Remove chops and cover; let rest for 5 minutes.

Meanwhile, prepare couscous according to packet directions. When done, lightly stir in tomato, parsley and 4 ounces herb feta cheese. Sprinkle remaining cheese on chops and serve immediately. Makes 4 to 6 servings.

*Meal In Minutes Menu

• 4 Herb Crusted California Lamb Chops
  
• 4 Couscous with Feta Cheese
  
• Tossed Green Salad

4 ounces angel hair pasta
2 tablespoons olive oil
2 teaspoons coarse ground black pepper
Grated Romano cheese
Chopped walnuts

For Chops

6 California lamb rib chops, each about (3/4 to 1-inch thick), trimmed and bones frenched, if desired (If rib chops are unavailable, a rack of lamb can be cut into individual chops.)
Salt
2 tablespoons coarse ground black pepper
2 tablespoons olive oil
2 shallots, sliced thinly
1/2 teaspoon minced garlic
1 cup chicken broth
2 tablespoons balsamic vinegar
1 tablespoon butter

Prepare pasta according to packet directions. When done, stir in olive oil, pepper, cheese and chopped walnuts. Keep warm.

Meanwhile, pat chops dry and season with salt. Press coarse ground pepper onto both sides of chops. Heat oil in heavy skillet over medium-high heat until hot but not smoking. Place chops in hot skillet and cook about 2 minutes. Turn with tongs; cook another 2 minutes (for medium-rare). Transfer chops to plate and place in warm oven. Pour off all but 1 tablespoon of fat from skillet if necessary. Saute shallots and garlic, stirring, until golden brown, about 1 to 2 minutes. Add broth and vinegar and boil until reduced, about 2-3 minutes. Remove from heat and swirl in butter.

Remove chops from oven and on plate; spoon shallot sauce over lamb. Serve with pasta and crisp green vegetable.

Makes 2 servings.
Meal In Minutes Menu

• 4 Peppered California Lamb Rib Chops with Shallot Sauce
  
• 4 Angel Hair Pasta with Romano Cheese and Walnuts
  
• Crisp Green Salad

Marinated California Lamb Kebabs are quick to prepare and cook, but you must allow meat to marinate overnight or up to 24 hours. Marinating allows the budget-minded cook to use less expensive cuts of meat since many marinades not only flavor the meat, but tenderize it also. The best cuts for marinated lamb kebabs are sirloin, shoulder or leg. Don't use the more expensive rib and loin cuts because they will become too tender, especially in acidic marinades.

2 pounds boneless California lamb, from sirloin, shoulder or leg, external fat removed
1 bottle (16-ounce) marinade
2 red onions, cut into 1-inch cubes
1 each red and green pepper, cut into 1-1/2-inch pieces
12 fresh white or crimini mushrooms
1 package 6-ounce) rice pilaf, prepared according to package directions

Cut lamb into 1-1/2-inch cubes; place in glass dish and cover with marinade. Cover and refrigerate overnight and up to 24 hours. Thread marinated lamb onto metal or water-soaked wooden skewers, alternating with onion, pepper and mushrooms. Grill over medium hot coals, on a gas grill or under the broiler. Grill 3 to 4 minutes per side for medium-rare and 4 to 5 minutes per side for medium.
Makes 4 to 6 servings.

*Meal In Minutes Menu

• 4 Marinated California Lamb Kebabs
  
• Rice Pilaf
  
• Tossed Green Salad
  

1 package (6-ounce) quick cooking rice pilaf or flavored rice

6 to 8 California lamb sirloin chops, about 3/4 to 1-1/2-inch thick
Olive oil
Salt or garlic salt and pepper
1 tablespoons each butter and olive oil
2 shallots, finely minced
1/4 pound pancetta, cut into 1/2-inch pieces
2 packages (10-ounces) frozen chopped spinach, thawed and squeezed dry
Juice of one-half lemon

Prepare rice according to package directions. While rice is cooking, heat heavy frying pan or skillet over high heat. Brush chops lightly with olive oil and season with salt or garlic salt and pepper and set aside while pan heats.

To test pan, press a corner of the chop onto the surface. When it sizzles, add 3 to 4 chops and sear them for 1-1/2 to 2 minutes until browned on the bottom. Turn chops and sear the other side for 1-1/2 to 2 minutes. Reduce heat to medium and cook chops for an additional 1 to 2 minutes for rare, 2 to 3 minutes for medium-rare or until they reach the desired doneness. If cooking to medium, turn chops at least once again. Remove chops from pan and wrap tightly in foil to keep warm. Repeat with remaining chops.

Wipe out pan. Heat butter and oil over medium heat. Add shallots and sauté, stirring, 2 to 3 minutes. Add pancetta and cook until golden, about 1 to 2 minutes. Add spinach and lemon juice and cook, stirring until heated through. Season with salt and pepper. Spoon onto serving platter; top with lamb chops. Serve immediately with rice pilaf. Makes 4 servings.

*Meal In Minutes Menu

• 4 Pan Broiled California Lamb Sirloin Chops
  
• 4 Sauteed Spinach and Pancetta
  
• Rice Pilaf
  

2 tablespoons olive oil
1 teaspoon crushed garlic
1 pound ground California lamb meat, preferably from shoulder
2 cans (14.5-ounces) tomatoes with basil, garlic, and oregano
2 jarred roasted red peppers, diced
1 can (8-ounces) tomato sauce
1/2 cup dry white wine
1 teaspoon dry crushed rosemary
1/4 to 1/2-teaspoon red pepper flakes
Salt and pepper, to taste
1 pound wide egg noodles, cooked

In large saucepan, heat oil over high heat. When hot, add garlic and saute until brown but not burnt. Add meat and fry until brown. Add remaining ingredients and stir thoroughly. Reduce heat and simmer until sauce thickens, about 15 minutes. Meanwhile prepare egg noodles according to package directions.
(For an alternative serve over soft polenta seasoned with Parmesan cheese and butter.) Makes 6 servings.

*Meal In Minutes Menu

• 4 Ground California Lamb Ragu over Egg Noodles
  
• Tossed Green Salad
  
• Crusty French Bread