Pan-roasted lamb chops (Sheryl Julian, 12/16/08, Boston Globe)

8 lamb rib chops

Salt and pepper, to taste

2 tablespoons olive oil

2 tablespoons chopped mixed rosemary, thyme, and oregano

1. With a small sharp knife, remove the fat from the bones beginning at the ends and stopping at the round piece of meat. The chops should look like meat on sticks. Sprinkle with salt and pepper.

2. In a large nonstick skillet, heat the oil, swirling the pan around so it coats the bottom. When it is hot, add 4 lamb chops. Cook without moving for 3 minutes. Turn and cook the other sides for 3 minutes more. Repeat with the remaining chops. They should be cooked through but pink in the center.

3. Arrange on a plate and sprinkle with the herbs.

Roasted potato planks (Sheryl Julian, December 17, 2008, Boston Globe)

3 tablespoons olive oil

3 large russet potatoes, scrubbed and dried

Salt and pepper, to taste

1. Set the oven at 400 degrees. Have on hand 2 rimmed baking sheets. Brush them with some of the oil.

2. Set the sheets in the oven while you slice the potatoes.

3. Using a mandoline or straight-bladed chef's knife, cut the potatoes lengthwise into 1/4-inch pieces. Carefully remove the baking sheets from the oven and set them on a heatproof surface.

4. Arrange the potato slices on the baking sheets. Brush with oil and sprinkle with salt and pepper. Roast the potatoes for 12 minutes or until they brown on top. Use a wide metal spatula to turn them and roast the other side for 12 minutes more or until the potatoes are golden brown and very crisp. If the potatoes at the edges brown earlier, turn them over when they are brown. Drain the potatoes on paper towels.

Homemade hummus (Emeline Aroush, December 17, 2008, Boston Globe)

1 can (15 ounces) chick peas

1/2 cup sesame tahini

Juice of 1 lemon, or to taste

1/4 teaspoon salt, or to taste

1 tablespoon olive oil

1. Set a strainer over a bowl. Tip the chick peas into it; reserve the liquid.

2. In a food processor, combine the chick peas, 1 tablespoon of their liquid, tahini, lemon juice, salt, and oil. Pulse the mixture until it is smooth and creamy.

3. Taste for seasoning and add more lemon juice, if you like. Add enough of the remaining liquid from the can, 1 tablespoon at a time, to make a mixture that just holds its shape.

Posted by Orrin Judd at December 20, 2008 5:01 PM