As our gift to you, Natascha and I want to share a couple of our favorite recipes you can use to make an easy gourmet dinner this holiday season.
The salad is substantial enough to be a great side dish, and can be made ahead. The lamb chops are one of my favorites, and only require a few minutes on the grill. Add to these a few roasted fingerling potatoes, and you will have a great feast.
Maybe a new home is on your wish list this season. Please know that we will be working and available over the holidays. Don’t hesitate to call us to provide you a free market analysis on your existing home, or take you out and show you homes in the Valley.
Wishing you and your family a very happy holiday… John and Natascha Karadsheh
John’s Grilled Lamb Chops
Serves 8 to 10
Calls for 5 packages of lamb racks. (Costco usually has these in stock.)
Marinade
- 8 cloves garlic
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 1/2 cups extra virgin olive oil
- Juice of one lemon
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper
Trim as much fat from the lamb as possible without separating the lamb from the bone. Slice rack into individual chops. Follow the bones on the backside of the rack. You will see the spot where you can cut between them. Use a sharp knife to get a clean cut.
Place all the lamb chops in 9-by-12 pans, with the bones facing the same direction.
Combine all the marinade ingredients in a blender. Pour marinade over the lamb meat. Cover and marinate overnight.
When ready to serve
Prepare a hot charcoal or gas grill. Remove chops from marinade, and season with salt and pepper. Grill chops for 2 to 3 minutes per side, or until they are medium to medium rare. Platter and garnish with thyme and rosemary sprigs.
Butternut Squash and Arugula Salad
Serves 8
Salad
- 1 bag prewashed baby arugula
- 3 cups peeled and cubed butternut squash (Trader Joe’s has precut butternut squash in packages. Use 2 packages.)
- 2 large beets, roasted and cubed (Trader Joe’s has pre-roasted beets in packages. Use 2 packages.)
- 1/2 cup fresh pomegranate seeds
- 3/4 cup crumbled goat cheese (optional)
Dressing
- 1 teaspoon Dijon mustard
- 1/4 cup real maple syrup
- 1/4 cup lemon juice
- 1/3 cup olive oil
Roast the butternut squash
Preheat the oven to 375 degrees. Peel, seed and cube 1 medium butternut squash. Toss squash with 3 tablespoons of olive oil and 1 teaspoon of fine sea salt. Roast on a sheet pan until tender. Note: The butternut squash can be made up to one day in advance.
To roast the beets
Clean the beets, and pierce several times with a knife. Wrap each beet in aluminum foil, and place on a foil-lined sheet pan. Roast at 375 degrees until beets can be easily pierced with a paring knife. Let beets cool, remove foil, peel and cube. Note: The beets can be made up to one day in advance.
Dressing
Whisk Dijon mustard, maple syrup, lemon juice and olive oil together. Set aside. The dressing can be made two days in advance.
To assemble salad
Use a medium to large platter. Spread arugula on the bottom, top with butternut squash (allowing the arugula to peak out around the sides). Place beets in a stripe across the top of the butternut squash, scatter with pomegranate seeds, and crumbled chèvre, if desired. Can be put on a platter and covered with plastic wrap the morning of your event. Drizzle with dressing when ready to serve.
Enjoy!
John Karadsheh is a licensed REALTOR® with Coldwell Banker, Trails and Paths. He also is an Associate Broker, Accredited Buyers Representative, a Certified Residential Specialist and was the number one residential real estate agent in Arizona by Ranking Arizona, the Best of Arizona Business. You can contact John with any of your real estate questions. Call him at
(602) 615-0843, or go to his website at www.BuyAndSellAZ.com.