Recipes

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1. Combine cumin, garlic powder, paprika, sage, salt, pepper, and cayenne in a bowl. Coat chops with seasoning mixture on both sides.
2. Heat butter and oil over high heat in a large skillet until very hot. Place chops in skillet, reduce heat to medium. Cook 7 – 8 minutes, turning once halfway through cooking time.

Maple-Mustard Glazed Salmon

4 eight-ounce salmon steaks
Salt and pepper
2 tablespoons sugar-free maple or pancake syrup
1 tablespoon country-style Dijon mustard
2 teaspoons reduced-sodium soy sauce

1. Heat broiler; line broiler pan with aluminum foil.
2. Rinse and pat dry salmon steaks. Sprinkle with salt and pepper.
3. In a small bowl, combine syrup, mustard and soy sauce.
4. Place salmon on broiler pan; brush with half the mixture. Broil 4 minutes.
5. Turn salmon; brush with remaining mixture and broil 2 – 3 minutes more for medium doneness.

4 leg of lamb steaks (chops), ½ inch thick (about ¾ pound each)
2 tablespoons curry powder 
1 teaspoon salt 
½ teaspoon freshly ground pepper
¼ teaspoon five-spice powder 
1 tablespoon oil 

1. Heat oven to 350°F. Combine curry, salt, pepper and five-spice powder in a cup. Sprinkle each side of steaks with one teaspoon of the spice mixture.
2. Heat oil in large skillet over medium-high heat; add 2 steaks and cook 1½ minutes per side just until deep brown. Transfer to broiler pan. Repeat browning process with the remaining 2 steaks.
3. Broil steaks 3 – 4 minutes until just pink in center or to desired doneness

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