Top chef Paula McIntyre has rustled up some delicious Golden Cow recipes ideal
for alfresco dining over the holiday period
Bring lamb chops to room temperature. Brush with olive oil. Season with salt and pepper. Grill over medium heat for 4 to 5 minutes per side. Remove chops from the grill. Let sit for 5 minutes.
1. Clean and lightly oil hot grill. Heat the grill or grill pan to medium-high heat. Pat fish dry with paper towels, lightly brush with oil and season with salt and pepper. Grill, skin side up, until opaque throughout, about 10 minutes, flipping once.
Look for a melon with prominent webbing, a paler, slightly flattened side, and no attached stem — signs that it was allowed to fully ripen before being harvested, thus ensuring the deepest flavor. Then, take a whiff: A ripe melon will be intensely fragrant. It should be firm, not rock hard and feel heavy for its size. Before slicing, wash the whole melon in warm, soapy water — the skin may harbor bacteria and this step can prevent it from being transferred to the flesh. For a fast snack, cut the melon in half, scoop out the seeds, and slice into wedges. Or, with a sharp knife, trim the melon flat on top and bottom, stand it upright, and cut away the skin in strips.
Per serving, lamb and chutney: 499 cal.; 27 g pro.; 13 g carb.; 38 g fat; 112 mg chol.; 1,791 mg sod.; 3 g fiber; 68% of calories from fat.
3. To unmold custards, run a small knife around the outside edge of each bowl and invert onto a serving plate, gently shaking side to side to release. Serve with berries and juices.