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GOODNESS
Parsley: This refreshing herb is good for your breath and is apparently refreshing to the rest of your body. Like all green herbs, it is loaded with chlorophyll, which is just good for people. It helps you build tissue and fight inflammation. It has even been shown to help manage blood sugars and helps to keep your weight in check. More studies are needed, but it may even help to fight cancer. All that, and a breath freshener too? Who could ask for more?
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
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Recipe

Lamb with Sausage-Mint Couscous and Parsley Jus

serves
prep time: 10
cook time: 93

ingredients

  • 1 large bunch parsley, stems trimmed
  • 1/2 cup olive oil
  • 1/3 cup ice water
  • 1 tablespoon fresh lemon juice
  • 2 2 pound racks of lamb, boned, trimmed
  • 1 1/2 teaspoons ground cumin
  • 7/8 cup smoked andouille sausage or hot links, coarsely chopped
  • 1 1/2 cups chicken stock or canned
  • 1/2 teaspoon curry powder
  • 1 cup couscous
  • 3 tablespoons chopped fresh mint

directions

Blanch parsley in large pot of boiling salted water for 30 seconds. Drain. Transfer to bowl of ice water and cool. Drain well. Place parsley, 1/3 cup oil and 1/3 cup ice water in blender, puré,e until well blended. Strain into small bowl, pressing on solids to extract as much liquid as possible. Mix in lemon juice. Season with salt and pepper. (Parsley jus can be made 1 day ahead. Cover, chill. Let stand 1 hour at room temperature before serving.)

Preheat oven to 400 degrees. Sprinkle lamb with cumin, salt and pepper. Heat remaining 2 tablespoons oil in large ovenproof skillet over high heat. Add lamb, cook until brown on all sides, about 3 minutes. Transfer skillet to oven, cook lamb to desired doneness, about 10 minutes for medium-rare. Transfer lamb to cutting board. Tent with foil to keep warm. Let stand 5 minutes. Meanwhile, sauté, sausage in heavy medium skillet over medium-high heat until brown, about 4 minutes. Bring stock and curry powder to boil in medium saucepan. Mix in couscous. Cover, remove from heat. Let stand 10 minutes. Fluff couscous with fork. Add sausage and mint, toss to blend. Season couscous to taste with salt and pepper. Slice lamb. Spoon couscous onto plates. Surround with sliced lamb. Spoon parsley jus around lamb and serve.