Special Ingredient: Marinated Lamb with Mint Pesto and Pea and Feta Salad by Heather

To celebrate the coming of spring, peas are the secret ingredient for March!  This dish is light enough to really bring out the flavors of the peas and mint, and I think these ingredients really complement the lamb.

Ingredients:

For the pea and feta salad:
8 oz. fresh English peas
1 cup parsley, chopped
about 5 oz. feta, diced
juice of half lemon
zest of 1 lemon

For the mint pesto:
1/2 cup fresh mint, leaves removed from stalks
1/2 cup fresh parsley
1/3 cup olive oil- add this in increments until the pesto is runny
2 tbs. water or more depending on thickness
juice of 1 lemon

For the lamb + marinade:
1 lb. lamb, cubed (you could use lamb chops if you wanted)
2 tbs. cumin
2 garlic cloves, minced
1 tbs. red wine vinegar
2 tbs. olive oil
2 tbs. parsley, chopped
2 tbs. fresh oregano, chopped

My Dad's Lamb Chops by Rachel

A great meat for a holiday dish if you want to do something a little different is lamb.  When I went home for Thanksgiving, my dad made a delicious lamb chop dish and I'm not even a lamb person.  I'm very sensitive to gamey tasting meats, but my dad's recipe eliminated a lot of that taste from the lamb chops.  They were tender and very yummy!

I made these for a holiday party with my friends and they were a huge hit, so these will definitely be going into my recipe book for life.

Ingredients
1 1/2 lbs of lamb chops, frenched
2 tbsps / 6 sprigs of rosemary (it's really however much you want, but don't go too overboard, otherwise your food will taste like Christmas trees...)
2 tbsp salt
2 tbsp soy sauce
1 tbsp ground black pepper
2 tbsp olive oil
2 tbsp sugar
1 tbsp agave

+extra soy sauce used during cooking