Photo Credit: Greg Hudson
My recipe for Pistachio-Crusted Rack of Lamb with Pomegranate-Mint Bulgur Wheat is up this week at WineSpectator.com. It's full of beautiful bright colors making it perfect for Easter or any other springtime feasts.
My leftover makeover for this recipe was a complete no-brainer, non-recipe. You have a protein ready to go and a grain salad that's lovely hot or cold. Add some greens and you have all the makings of a quick lunch bowl.
I just shaved the lamb off of the remaining chops and heated them back up in a pan. Meanwhile, I massaged some kale with lemon juice and hint of olive oil. Once I'd coaxed that dark green color into the kale, I tossed that with the bulgur wheat salad. I had some leftover fresh herbs in the fridge, so those got tossed in too, followed by the warm lamb. I capped it all off with a dollop of Greek yogurt for creaminess.
If you happen to have a Greek herb mix or something like a za'atar on hand, that would also be perfect on this salad bowl.
Oh, and be sure to save your lamb bones--they make a delicious stock!