2019-10-01_Southern_Lady

59 SOUTHERNLADYMAGAZINE.COM

Garlicky Herb Lamb Chops
MAKES 6 SERVINGS

6 (1¼-inch-thick) lamb loin chops
2 teaspoons coarse kosher salt
1 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
4 large cloves garlic, pressed
4 sprigs fresh thyme
4 sprigs fresh rosemary

1. Preheat oven to 400°.


2. Pat lamb chops dry with paper towels, and
   sprinkle with salt and pepper. In a large cast-
   iron skillet, heat oil and butter over high heat.
   Add lamb chops; cook until seared on both
   sides, about 3 minutes. Add garlic, thyme, and
   rosemary; transfer skillet to oven.


3. Bake until desired degree of doneness, about

10 minutes for medium (145°). Cover and let rest

for at least 5 minutes before serving.

Pumpkin and

Smoked Cheddar Pasta

MAKES 6 TO 8 SERVINGS

1 pound cavatappi pasta

1 tablespoon sea salt

¼ cup unsalted butter

3 tablespoons all-purpose flour

2 cups reduced-fat milk

1 (15-ounce) can pumpkin purée

2 cups shredded smoked Cheddar cheese

1 teaspoon kosher salt

½ teaspoon ground black pepper

Garnish: smoked paprika

1. In a large stockpot, cook pasta according to
   package directions, adding sea salt; drain.
   2. In a medium stockpot, melt butter over
   medium heat. Whisk in flour until thickened.
   Add milk, stirring until slightly thickened. Add
   pumpkin, cheese, salt, and pepper, whisking
   until cheese is melted. Pour pumpkin mixture
   over pasta, and stir until evenly coated. Garnish
   with paprika, if desired.

Chocolate-Salted

Caramel Pears

MAKES 6

1 cup unsalted butter

2¼ cups firmly packed light brown sugar

1 (14-ounce) can sweetened condensed milk

1 cup light corn syrup

1 teaspoon vanilla extract

6 red Anjou pears

Maldon sea salt

Garnish: melted dark chocolate,

chopped hazelnuts

1. In a large stainless steel saucepan, melt
   butter over medium heat. Add brown sugar,
   condensed milk, and corn syrup; bring to a boil.
   Cook, stirring constantly, until mixture registers
   236° on a candy thermometer. Stir in vanilla.
   Remove from heat; let stand until cooled to
   200°. (Do not stir.)


2. Line a baking sheet with foil. Dip each pear
   halfway into caramel, letting excess drip off.
   Sprinkle with salt. Place on prepared pan.
   Let stand until caramel is set. Dip in melted
   chocolate and sprinkle with hazelnuts, if desired.