Tahitian Treats

In addition to its natural charms, this French Polynesian paradise offers up many gourmet delights (Recipe and online extra from People & Food, April 2004).

Avocado- Pamplemousse (or Grapefruit) Salad
1 large grapefruit
1 large, ripe avocado
1 tablespoon lemon juice
1 tablespoon grapefruit juice
3 tablespoons salad oil
Tabasco sauce, to taste
Salt and pepper, to taste
1 head lettuce
Cayenne pepper, to taste

Remove peel, pith, and membrane from grapefruit (squeeze out membrane to GET grapefruit juice). Cut into sections. Halve, peel, and pit the avocado and cut into slices. Shake or whisk juice, oil, and seasoning until well mixed. Lay slices of grapefruit and avocado on lettuce leaves and dress. Garnish with cayenne, and serve immediately.

Dijon-Parmesan Lamb
1 rack of lamb OR 6 lamb chops
Salt & pepper, to taste
2 tablespoons Dijon mustard
1/3 cup parmesan cheese

Allow lamb to reach room temperature. Remove excess fat. Rinse and dry the lamb, spread with Dijon mustard, then pat with parmesan cheese to coat well. Place on a metal rack or in a well-oiled roasting pot and cook at 400 degrees F for about 30 minutes, or until lamb separates from bone when probed with a fork. If using a roasting pot with chops, add a bit of white wine before roasting.