Recipe: Grilled lamb chops with yogurt-cilantro sauce

Serves 8 as an appetizer, 4 as an entree.

Note: This recipe must be prepared in advance. From "Shefzilla: Conquering Haute Cuisine at Home" (Borealis Books, $27.95), by Stewart Woodman.

• 2 lamb racks (7 to 8 bones each)

• 8 cloves garlic, peeled and thinly sliced

• 1 tbsp. kosher salt

• 1/4 tsp. black peppercorns, freshly cracked

• 11/2 tsp. extra-virgin olive oil

• 6 parsley sprigs, roughly chopped

Directions

Slide a knife between each rib and slice into chops, careful to divide meat equally among chops. In a large bowl, combine garlic, salt, peppercorns, olive oil and parsley. Toss chops in garlic mixture, place on a plate, cover with plastic wrap and refrigerate 2 to 6 hours.

Preheat grill. Remove garlic and parsley from lamb. Grill chops to desired doneness (about 2 to 3 minutes per side for medium-rare) and serve family style, with Yogurt-Cilantro Sauce (see recipe) on the side.

YOGURT-CILANTRO SAUCE

Makes about 1 cup.

Note: Fenugreek, a spice frequently used in curry, is available at Penzeys Spices (three Twin Cities locations, www.penzeys.com) and most natural foods co-ops. From "Shefzilla."

• 1 bunch cilantro, rinsed well

• 11/2 tsp. fennel seed

• 1 tsp. cumin seed

• 3/4 tsp. mustard seed

• 1/4 tsp. red pepper flakes

• 1 tsp. fenugreek seed

• Pinch turmeric powder

• 1/2 c. plus 1 tbsp. canola oil, divided

• 2 tsp. freshly minced garlic

• 2 tsp. freshly minced ginger

• 2 onions, sliced

• 2 tsp. salt

• 3/4 c. plain yogurt

Directions

Bring a large pot of water to boil over high heat. Blanch cilantro by dropping in boiling water for 1 minute. Drain and plunge cilantro into cold water. Drain cilantro, then squeeze dry, chop and reserve.

In a medium sauté pan over high heat, toast fennel seed, cumin seed, mustard seed, red pepper flakes, fenugreek seed and turmeric powder. Remove from heat, finely grind mixture in a spice grinder and reserve.

In a large sauté pan over medium heat, warm 1 tablespoon canola oil. Add garlic, ginger and onion and cook until vegetables sweat, 8 to 10 minutes. Remove from heat and cool.

Combine cilantro, spice mixture, onion mixture, salt and yogurt in a blender. Cover and blend until smooth, about 3 minutes. Add remaining 1/2 cup canola oil. Cover and blend until smooth, about 20 seconds. Transfer to a serving dish and serve with Grilled Lamb Chops (see recipe).

CHEESE PRESENTATION

Serves 4.

Note: "I don't know about you, but I like a little somethin'-somethin' with my cheese, usually some toasted baguette (the toaster oven: one of the great inventions of humankind) or a small salad," writes Stewart Woodman in "Shefzilla." "This presentation is my favorite, one I have forced on my friends for years. Psst: it's all in the quality of the oil."

• 1 Belgian endive, outer leaves discarded, cut into 3/4-in. julienne strips

• 1/2 c. finely chopped fresh pineapple

• 1/2 tbsp. freshly squeezed lemon juice

• 1 tbsp. extra-virgin olive oil

• 1 tbsp. freshly sliced chives

• 1/4 tsp. fleur de sel (sea salt)

• About 1/8 tsp. freshly ground black pepper

• 3 to 4 oz. cheese per person, a nice variety

• 1 baguette, sliced any way you like, preferably toasted

Directions

In a medium bowl, combine Belgian endive, pineapple, lemon juice, olive oil and chives and toss. Add fleur de sel and black pepper, toss again and serve alongside cheese and baguette.

LETTUCE SOUP

Serves 4.

Note: "I know this recipe sounds ridiculous, but it is quite yummy, and, frankly, if you've had salad a few nights in a row, this combination can provide a nice break," writes Stewart Woodman in "Shefzilla." Star anise powder is available at Penzeys Spices and most natural foods co-ops.

• 2 tbsp. plus 3/4 tsp. salt, divided

• 3 leaves Romaine lettuce

• 2 leaves iceberg lettuce

• 11/2 c. half-and-half

• 1 bay leaf

• 1/8 tsp. freshly ground black pepper

• 3/4 tsp. salt

• 1/8 tsp. cayenne pepper

• 1 tbsp. crème fraîche

• 1/8 tsp. star anise powder

Directions

In a large saucepan over high heat, combine 2 tablespoons salt with 3 quarts water and bring to a boil. Blanche Romaine lettuce and iceberg lettuce for 5 seconds by dropping in water. Remove from boiling water, rinse under cold water until cool and set aside.

In a medium saucepan over medium heat, combine half-and-half, bay leaf, black pepper, remaining 3/4 teaspoon salt, cayenne pepper, crème fraîche and star anise powder and bring to a boil.

Remove from heat and transfer mixture into a blender. Add blanched lettuces, cover and process until smooth. Pour soup into bowls and serve immediately.