"Recipes from the Chef's Kitchen"

Preparation:
1)   The night before soak 1 cup dried chick peas in three times their volume of water overnight
       with one teaspoon baking soda.  This will soften the skins and therefore help reduce the
       cooking time.
2)   Rinse chick peas under cold water, put them in a saucepan, cover with cold water and add
       1/2 teaspoon of baking soda.
3)   Bring the chick peas to a full boil, then simmer for about 1/2 hour or more until very, very
       tender. Test by mashing between your fingers.
4)   Stir occasionally, and remove excess foam from top.
5)   It's very important to let peas cool before using. They should be at 50F to 65F ideally for
       the next step.
6)   Put them in a blender or food processor, reserving a few whole peas for the garnish.  Process
       chick peas, tahini, salt and garlic cloves until very smooth and lighter in color.
7)   Add in the lemon juice while blending, scraping sides of the processor bowl.  Add water also,
       alternating with the lemon juice to end up with the right consistency (see next step.)   It's
       difficult to give exact amount of lemon juice as sizes and tastes vary, so we suggest you add
       it gradually and decide for yourself how sour you like your hommos.
8)   If the puree is too thick, use a little water to thin it down-the puree should be soft and creamy
       but not runny.

Ingredients:
(serves 6)
The Three Herb Sauce
1)   1 bunch Cilantro
2)   ½ bunch Mint
3)   1 bunch Parsley
4)   4 cloves Garlic - finely chopped
5)   1 tbs. fresh Lemon Juice
6)   ½ cup Vegetable Oil (or Olive Oil)
7)   Salt and Pepper to taste
8)   Water

Preparation:
1)   Add mint, cilantro, parsley and garlic to food processor.  Blend well.
2)   Transfer everything to a medium sized bowl and add lemon juice, oil, salt and pepper.

The Sharhat Ghanam itself
1)   6 lean Lamb Loins (4-6 oz. each)
2)   Salt and Pepper to taste
3)   Additional Vegetable Oil (or Olive Oil)
4)   Optional...Fried potatoes and sautéed Tomato for garnish

Preparation:
1)   Combine loins, salt, pepper and oil in a container or bag.
2)   Marinate for 15-30 minutes in a refrigerator.
3)   Sear on grill for 10 minutes (turning on all sides to sear).
4)   Take off grill and let rest (in fridge) for 10 minutes so juices can settle.
5)   Finish by reheating on the grill.  (Time varies depending on the requested doneness).
6)   Slice thinly.
7)   To serve:  place three herb sauce on platter and place lamb on top.
9)   (Optional: add fried potatoes and sautéed tomato to garnish)

Good Eating!!!