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Ingredients

• ✓ hot chili flake
• lamb loin chop
• olive oil
• garlic
• cumin
• mixed herbs
• black pepper
• coriander
• cinnamon
• cayenne pepper
• salt
• orange marmalade
• mint
• rice vinegar

Instructions

1. 1 Place lamb chops in a large glass or ceramic bowl. Add olive oil, garlic, cumin, mixed herbs, black pepper, coriander, cinnamon, cayenne, and salt; toss until lamb evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place lamb chops on grill; sprinkle with a bit of salt. Grill on the first side until seared, 4 to 7 minutes depending on the size of the chops, rotating chops a half turn on the grill about 1 minute before flipping. Flip chops and grill other side until desired doneness, 4 to 7 minutes more. For medium rare, an instant-read thermometer inserted into the centers should read 125 to 130 degrees F (52 to 54 degrees C). Transfer to a serving dish and tent loosely with foil.
4. 4 To make the mint sauce: Combine marmalade, mint, vinegar, and pepper flakes together in a bowl.
5. 5 Brush sauce over grilled chops. Enjoy!

By John Mitzewich

Ingredients

• ✓ hot chili flake
• olive oil
• medium-grain white rice
• kosher salt
• black pepper
• cayenne pepper
• green onion
• dill
• mint leaves
• spinach
• water
• kosher salt
• lemon
• feta cheese
• pickled red onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons large-grain kosher salt, pepper, cayenne, and green onions and cook for about 1 minute.
3. 3 Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
4. 4 Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
5. 5 Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
6. 6 Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

By John Mitzewich