Royal Carribean Chops Steakhouse Salad

For the Salad:

• 12 Baby Beetroots, scrubbed clean
• Salt and Freshly Ground Black Pepper
• 2 tbsp Granulated Sugar
• 2 tbsp Unsalted Butter
• 5 ounces Baby Arugula
• 10 ounces Mesclun Mix
• 4 Plum Tomatoes, washed and cut into wedges
• 8 Hardboiled Eggs, peeled and cut into wedges
• 12 strips of bacon, cut into 1/2" pieces

Vinaigrette:

• 1/2 cup EVOO
• 8 shallots, peeled and halved
• 2 tbsp Brown Sugar
• 1/4 cup Cabernet Wine
• 1/3 Cup Chicken Stock
• 1 tsp Dijon Mustard
• 1/4 cup Red Wine Vinegar
• Salt and Freshly Ground White Pepper

Garnish:

• Baby Beetroot Leaves

Directions:

1. Place beetroots in a large pot filled with hot water that is seasoned with salt, bring to a boil and cook for 20 minutes or until beetroots are cooked through. Drain and refresh under cold water.
2. Peel beetroots with back of a knife and cut into quarters.
3. Season with salt and pepper, cut into quarters and sprinkle with sugar, then saute in butter for 5-7 minutes until carmelized.
4. Using a small saucepan on medium heat level, warm 1 tablespoon olive oil and sauté shallots with brown sugar for 5 minutes. 
5. Deglaze with wine and reduce by half. Add chicken stock, bring to a boil, cover with aluminum foil and simmer for 15 minutes or until shallots are falling apart.
6. Strain liquid through a sieve and process shallots into a fine puree into a stainless steel or glass bowl and allow to cool.
7. Stir mustard into cooled shallot reduction, add vinegar and whisk in remaining olive oil. Adjust seasoning with salt and pepper.
8. Assemble lettuces on chilled plates. Garnish with tomatoes, eggs, bacon and baby caramelized beetroots. Drizzle with shallot vinaigrette and decorate with baby beetroot leaves.

Garlic Roasted Leg of Lamb

• 1 5-6lb leg of lamb trimmed of fat
• 12 small cloves of garlic
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh rosemar
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano
• Salt and freshly ground black pepper to taste
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/3 cup chopped carrot
• 1 quart dark chicken stock

1. Preheat the oven to 350 degrees F. Cut 12 slits into the lamb, about 1/2 inch in length; push the garlic cloves into the slits. In a small bowl combine the oil and herbs and rub the mixture all over the lamb. Season with salt and pepper. 
2. Roast the lamb in a large flameproof roasting pan for 1hour and 45 minutes or until medium-rare, basting occasionally with the pan juices. 
3. Transfer to a warm serving platter and tent with aluminum foil to keep warm. Spoon off the fat from the roasting pan and leave the natural juices behind. 
4. Place the pan over medium heat; add the onion, celery, and carrot; cook, stirring, until browned. The meat juices should caramelize on the bottom of the pan and separate from the fat. Spoon off the fat. Add the chicken stock and any juices from under the lamb. Scrape up any browned bits from the bottom of the pan and stir to dissolve them. Bring to a simmer and cook, stirring, until the liquid is reduced by one third. Adjust the seasonings. To serve, strain the juices through a fine sieve lined with cheesecloth into a warmed sauceboat. Serve alongside the lamb. 

Yields 4 servings 

Key Lime Pie

For the Filling

• 1 1/2 cups granulated sugar
• 6 tablespoons cornstarch
• 1 1/2 cups water
• 1/3 cup fresh lime juice
• 3 large egg yolks
• 1 1/2 teaspoons grated lemon zest
• 2 teaspoons white vinegar
• 3 tablespoons unsalted butter
• 1 baked 9-inch pie shell

For the Meringue

• 1 tablespoon corn starch
• 2 tablespoons cold water
• 1/2 cup boiling water
• 3 large egg whites
• 6 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt 

1. Combine the sugar and cornstarch in the top of a double boiler. Add the water and stir to combine. In a medium bowl, whisk the lime juice and egg yolks until well mixed; add to the cornstarch mixture and whisk until blended. Place the double boiler over 1 inch of boiling water and cook, stirring, until the mixture is thick and no starchy taste remains, about 25 minutes. Turn off the heat and remove the mixture from the hot water; let cool slightly. Whisk in the grated lime zest, vinegar and butter until completely incorporated. Pour the mixture into the pie shell; cover with plastic wrap and chill in the refrigerator until cold.

Meringue

1. Preheat the oven to 350 degrees F. In a small saucepan combine the cornstarch and cold water; whisk until blended; add the boiling water and place over medium heat. Cook, stirring, until the mixture is clear and thickened. Remove from the heat and let stand until completely cold. In a large grease-free mixing bowl beat the egg whites with an electric mixer on medium speed until frothy. Increase the speed and gradually add the vanilla and salt; gradually beat in the cornstarch; increase the speed to high and beat until all the ingredients are fully incorporated. Spread the meringue over the cooled pie filling and bake for 10 minutes, or until the top is lightly browned. 

Tomato Caprese Salad

• 1 Cup Spring Mix
• 2 tsp. olive oil
• Drizzle of Aged Balsamic
• 3 garlic cloves, minced
• ¼ Pint Cherry Tomato
• ¼ Pint Cherry Sized Fresh Mozzarella
• 2 tbsp Fresh Minced Basil
  

1. Wash Spring Mix and put on a chilled plate.
2. Add Mozzarella and Tomatoes to a bowl, add Olive Oil, Basil, Salt and Pepper. Mix Well to coat.
3. Arrange Tom/Mozz on plate next to Spring Mix, Drizzle aged Balsamic over top.

Serves 1
Weight Watchers Points Plus = 2 Points