PRESENTS THIS WEEK’S RECIPES:

FREGOLA TABBOULEH

LAMB CHOPS WITH TANGY GREEK YOGURT SAUCE

SHORTBREAD BUTTONS

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FREGOLA TABBOULEH

Serves 8

INGREDIENTS

• 1 cup fregola Sarda* (7 ounces)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 cup minced flat-leaf parsley
• 1/4 cup minced mint
• 1 Persian or Kirby cucumber, thinly sliced
• 1 large garlic clove, minced
• 1 pint cherry tomatoes, halved
• Kosher salt

PROCEDURE

1. In a large saucepan of boiling salted water, cook the fregola until al dente,
   10 minutes. Drain; spread on a plate to cool.
2. In a medium bowl, whisk the olive oil with the lemon juice. Add the minced
   parsley and mint, the cucumber and garlic and toss. Add the fregola and tomatoes
   and toss again. Season with salt and serve at room temperature.

LAMB CHOPS WITH TANGY GREEK YOGURT SAUCE

Serves 4

INGREDIENTS

• 16 bone-in lamb chops (about 2 pounds)
• 3 tablespoons lamb rub or lamb seasoning
• 1/4 cup canola oil (or other neutral-flavored oil)
• 1/2 cup strained whole-milk Greek yogurt
• 1 large garlic clove, grated or minced (about 1 teaspoon)
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt

PROCEDURE

1. To make the yogurt sauce, stir the yogurt, garlic, lemon juice, and kosher salt
   together in a small bowl.
2. Massage the lamb rub into both sides of each lamb chop, dividing it evenly. Heat
   2 tablespoons of the canola oil in a large skillet over high heat for 2 to 3 minutes,
   until the oil is almost smoking (you will begin to smell the oil at that point).
3. Add half of the lamb chops, reduce the heat to medium-high, and cook them for 2
   minutes. Turn the chops over and cook them for 30 seconds if you want them rare, or
   1 minute for medium-rare.
4. Transfer the lamb chops to a plate and repeat, heating the remaining 2 tablespoons
   of canola oil and cooking the remaining lamb chops in the same way.

PLATING

1. Place the lamb chops four to a plate, fanning them out. Drop 1 tablespoon of the yogurt sauce on the side of each serving.

SHORTBREAD BUTTONS

Makes 18-20 buttons

SPECIAL EQUIPMENT

• 2-inch round cutter, optional
• #2 or #3 plain pastry tip, optional

INGREDIENTS

• 2 sticks (8 ounces) unsalted butter, chilled and cut into 1-inch cubes
• 1/4 teaspoon kosher salt
• 1/4 cup powdered sugar
• 1/4 cup granulated sugar
• 2 cups unbleached pastry flour or unbleached all-purpose flour

PROCEDURE

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter
   and salt on low, 2 to 3 minutes, until softened. Add the sugars, turn the mixture up
   to medium, and mix for 3 to 4 minutes until light and fluffy, scraping down the sides
   of the bowl as needed.
2. Add the flour in 3 batches, turning the mixer off before each additional batch and
   mixing on low until just combined.
3. Turn the dough out onto a lightly floured work surface, gather into a ball, and
   flatten into a disc. Wrap in plastic and chill until firm, 2 hours or overnight.
4. On a lightly floured surface, roll the dough to 1/2-inch thickness. Using the 2-inch
   round cutter, cut out as many circles as possible, cutting as closely together as
   possible. Gather the scraps, reroll and cut out the remaining dough. Using the pastry
   tip, cut out 4 holes in the middle of each circle to resemble a button and place them
   1 inch apart on 1-2 parchment-lined baking sheets. Chill until firm, about 30 minutes.
5. Adjust the oven rack to the middle position and preheat the oven to 350°F.
6. Bake for 15 minutes until the shortbread just starts to color. Rotate the baking
   sheets, turn the oven down to 300°F and bake for another 20 minutes.