Does anyone have the WeightWatchers Cook! recipe book?

and if so could someone give me the recipe for the rosemary lamb dish, i left my book at a friends and need the recipe asapDoes anyone have the WeightWatchers Cook! recipe book?
http://www.recipezaar.com/cookbook.php?b鈥?/a>Does anyone have the WeightWatchers Cook! recipe book?
Lamb Chops with Cracked Pepper %26amp; Rosemary





2 to 3 tablespoons coarsely crushed black peppercorns


8 small loin lamb chops


1/2 tablespoon extra-virgin olive oil


1/2 teaspoon coarse salt


1/2 cup beef broth


1/4 cup lemon juice


2 tablespoons butter


1 tablespoon freshly chopped rosemary leaves





Place pepper on plate and press each chop firmly into pepper and press in with your hands.





In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125掳F. (use a meat thermometer to test for doneness).





Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200掳F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.





Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.





Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.





Makes 4 servings.









967 g lean leg of lamb, (approx)


3 clove garlic, peeled and sliced


2 sprig fresh rosemary, or to taste, broken into small sprigs


1 large onion(s), red, sliced into wedges


2 medium red green or yellow pepper(s), (1 red, 1 yellow), deseeded and cut into large chunks


2 medium courgette, sliced into large chunks


175 g carrot(s), (6oz), baby or sliced carrots


350 g potato(es), (12oz), baby new potatoes


100 g asparagus spears, (3 1/2oz)


1 pinch salt, or to taste


1 serving(s) pepper, black, freshly ground


Instructions


Preheat oven to Gas Mark 6/200掳C/400掳F.








Lift the lamb into a very large roasting tin. Use a sharp knife to make small slits all over the surface, then push in the garlic slices. Roast for 1 hour.


Remove the roasting tin from the oven and add the carrots and potatoes. Roast for 15 minutes.


Add all the remaining vegetables to the roasting tin, apart from the asparagus, so that they surround the lamb. Add the rosemary sprigs and season with salt and pepper. Roast for a further 20 minutes


Remove the roasting tin from the oven and lift the lamb onto a carving dish. Cover with foil and leave to rest for 10 minutes. Turn the vegetables over, add the asparagus and roast for a further 10 - 15 minutes.


Carve the lamb and serve with the roast vegetables.





Cook's tip: Serve with 300ml (1/2 pint) gravy, made with 4 teaspoons gravy granules, and add the extra POINTS values per serving. If the asparagus spears are quite thick, add them to the roasting dish with the onions, peppers and courgettes.