Laila Ali’s new cookbook “Food For Life” is full of healthy family-friendly recipes like these lamb chops and cheesy quinoa bake. Steve Harvey went so crazy for these chops, he wanted to share the recipe with you!
Cheesy Quinoa and Rice Bake
Ingredients: Serves 6 - 8
3 cups cooked quinoa
3 cups cooked brown rice
2 cups Secret White Sauce (bone broth, cauliﬂower, zucchini)
½ teaspoon sea salt
1½ cups grated Gruyère cheese (about 4 ounces)
¼ cup grated Parmesan cheese
2 teaspoons Super-Sassy Seasoning
Choose another grain such as millet or spelt for the quinoa or rice. Or try black rice in place of the brown rice.
Use any melting cheese you like, such as cheddar, Monterey Jack, mozzarella, or Gouda.
- Preheat the oven to 375°F. Coat an 8 by 10- inch baking pan with cooking spray.
- In a large bowl, combine the quinoa, rice, white sauce, and salt and mix well to coat the grains with the sauce.
- Stir in the Gruyère.
- In a small bowl, mix the Parmesan with the Super-Sassy Seasoning.
- Top the casserole with the Parmesan mixture.
- Bake until the cheese has melted and the top is lightly browned in places, about 40 minutes.
- Remove from the oven and let sit for 5 to 10 minutes before slicing and serving.
Garlic and Rosemary Seared Lamb Rib Chops
Ingredients: Serves 4
3 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons ﬁnely chopped fresh rosemary
1 teaspoon sea salt, plus more to taste
½ teaspoon coarsely ground black pepper, plus more to taste
12 lamb rib chops
½ cup Basic Bone Broth (page 245), plus more if needed
12 ounces green beans, trimmed and cut into
2 teaspoons fresh lemon juice, or to taste
¼ cup chopped toasted and skinned hazelnuts or another nut (optional)
- In a small bowl, whisk together 2 tablespoons of the oil, the garlic, rosemary, salt, and pepper.
- Place the chops on a baking sheet and rub them all over with the seasoned oil, massaging it into the meat with your ﬁngers.
- Set aside to marinate for 15 to 30 minutes. (To marinate the ribs in advance, place the marinade into a zip-top bag, add the ribs, and massage the marinade into the ribs. Seal and refrigerate for up to 1 day.)
- In a large skillet with a lid, heat 1½ teaspoons of the oil over medium-high heat.
- Add half the chops and sear on each side for 2 to 3 minutes for medium-rare, another minute on each side for medium.
- Transfer the chops to a large plate and scrape out the pan drippings onto the chops. (If any bits are stuck to the bottom of the pan, add a very small amount of broth and stir to break them up, then pour the broth over the ribs and wipe out the pan.)
- Tent the chops with aluminum foil. Add the remaining 1½ teaspoons of oil to the pan and cook the remaining chops in the same way. Add the second batch to the plate with the ﬁrst and let rest for 5 minutes.
- Pour the broth into the pan and stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer, then stir in the green beans, reduce the heat to medium, cover the pan, and steam until crisp-tender, lifting the lid to stir a couple of times and adding a little more broth if the pan starts to dry out before the green beans are done. (about 5 minutes)
- Season with salt and pepper, add the lemon juice and stir in the hazelnuts (if you're using them)
- Divide the chops among four plates and drizzle the juices from the plate on top. Serve with the green beans alongside.