Rack of Lamb
Ingredients:
1 ea 16oz Rack of lamb
2 oz Parsley, finely chopped
2 cloves Garlic, finely chopped
To taste Salt & Pepper
2 oz Extra Virgin Oil
Procedure:
Combine the EVO, garlic, and parsley together. Rub the mixture on the lamb, making sure to spread evenly. Sprinkle salt and pepper on both sides of lamb. Place on grill. Cook to desired temperature. Cut into two bone portions. Serve.

Summer Couscous
Ingredients:
3 oz Couscous
2 oz Dried Cranberries
2 oz Dried Apricots
½ tsp Mint
½ tsp Rosemary
½ tsp Thyme
1 oz Toasted Almonds
10 oz Boiling Water
Procedure:
Mix all ingredients, except boiling water, into a small container. Add boiling water to mixture and quickly wrap container with plastic wrap, making sure that it is airtight. Wait 15-18 minutes and unwrap. Serve cous cous at room temperature.

Mint Au Jus
Ingredients:
4 oz Champagne Vinegar
4 oz White Wine
4 oz Sugar
2 oz Fresh Mint
Procedure:
Remove the leaves from the stems of the mint. Finely chop mint and save stems. Place vinegar, white wine, and sugar in a saucepan. Reduce this liquid by half. Add the stems of the mint. Cook for 10 minutes. Take off heat and strain. Put in container to cool and add chopped mint. Cover and store at room temperature.

Swiss Chard/Spinach
Ingredients:
6 oz Swiss chard
2 oz EVO
To taste Garlic, finely chopped
To taste Salt & Pepper
Procedure:
In a very hot sauté pan, add the EVO and garlic. Make sure not to brown the garlic for it will give a bitter flavor to your greens. Add the Swiss chard and sauté until well broken down but keeping the bold green color. This is served hot so this can be done right before plating.

To Plate Entire Meal:
Place bed of Swiss chard in the middle of the plate. Then, scoop the cous cous and place directly in the middle of the chard. Arrange the lamb leaning in around the cous cous. Top off each piece of lamb with a generous amount of mint au jus. Serve.

Zabella’s Restaurant
1234 N. Orange Ave.
Winter Park, FL 32789
407-628-2333
Zabella's Home Page