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"(Recipe from Cooking Light magazine, December) This looks to good not to make.Note: To roast spices, heat the whole spices in a dry pan to release their natural volatile oils and bring out their full aroma and flavor. Use a small, heavy skillet. Add the whole spices (roasting ground spices tends to turn them bitter, so is best avoided) and place over..."

Ingredients: cinnamon sticks, anaheim chilies...

"A fruity lamb chop, complimented by serving with mashed potatoes or squash."

Ingredients: cider vinegar, salt & freshly ground black pepper...

"The tangy peach chutney makes a wonderful contrast to the mild flavor of the Lamb chops. It's a simple to prepare dish. When fresh peaches aren't available, use frozen peaches, or try the recipe using mango."

Ingredients: cilantro, salt & freshly ground black pepper...

"These meatballs are easy to make and their texture is soft and light. Serve with pita bread and salad. Leftovers can be frozen for up to three months."

Ingredients: lean ground lamb, ground cumin...

"Just by changing the finishing herb, you can make this a middle eastern or European dish... I read this in a paper somewhere in the 'quick dining' section...well its not THAT quick, but the scrumptious rich lamb in the sauce combined with the sweet tart peaches make for a memorable combination."

Ingredients: cilantro, cinnamon sticks...

"From Cooking Light, July 2007. Sounds great and I don't want to lose it. My DH as diabetes so I will use sugar-free cherry preserves. "Cherry preserves and balsamic vinegar combine for a quick, tasty glaze. Pair with couscous to soak up any extra pan sauce." A serving size is 2 chops with 3 tbsp. of glaze."

Ingredients: cherry preserves, cooking spray...