The Guest Is Always Right

Inviting friends to dinner isn’t as impromptu as it used to be. By the time you’ve checked out your guests’ food preferences (and taboos), much of the fun has dissipated, to say nothing of the spontaneity. I think it’s easier just to plan a meal that takes into account current food tastes--and not ask too many questions when I extend the dinner invitation.

The challenge lies in making a meal that is so flexible that everybody will be able to eat something, and nobody will leave the table hungry. This menu, with two entrees--marinated lamb (or beef) and pasta with vegetables, with a side of baby carrots with dill--means that there is an option for every taste.

The pasta, Orzo With Confetti Vegetables, is low in fat but substantial enough to be a main dish; it also works well when served on the same plate with meat. The colorful carrots complete the meal and help make the plate more attractive.

Start the meal with soup or a salad of mixed greens. Dessert can have two parts: a fresh fruit cup or sorbet with cookies or thin slices of cake. A light red wine goes well with the main course, whatever the components.

Here, a garlicky marinade makes the lamb delicious. The reserved marinade is warmed and spooned over the meat once it has been sliced and arranged on the platter. You can substitute beef if desired; a top sirloin cut works well with this marinade. Just be sure it’s well trimmed.

SLICED MARINATED LAMB

1 (2 1/2-pound) piece butterflied leg of lamb, trimmed of all surface fat

4 large cloves garlic, minced

1 small onion, finely chopped

1/2 cup lemon juice

1/3 cup light-tasting olive oil

2 teaspoons dried oregano

2 teaspoons dried rosemary

Salt

Freshly ground pepper

Lemon slices for garnish

Place lamb in large plastic food bag. Combine garlic, onion, lemon juice, olive oil, oregano and rosemary in bowl and add to meat. Close bag next to meat. Working through bag, distribute marinade over meat. Refrigerate overnight. Bring to room temperature before cooking.

Remove lamb from marinade, reserving marinade. Season meat to taste with salt and pepper. Broil or grill lamb on both sides until done as desired. Place on warm platter and tent with foil. Let stand 10 minutes.

Heat marinade on stove top or in microwave oven just to boiling point. Reduce heat and simmer 2 to 3 minutes. Cut lamb in thin diagonal slices. Arrange slices on warm platter. Spoon hot marinade over sliced meat. Garnish platter with lemon slices. Serve hot or at room temperature. Makes 6 servings.

Each serving, without garnish, contains about:

373 calories; 515 mg sodium; 125 mg cholesterol; 22 grams fat; 4 grams carbohydrates; 39 grams protein; 0.2 gram fiber; 52% calories from fat.

Orzo is a type of pasta that is easily reheated at serving time. It also freezes well, handy when you want to get a quick meal together. Here it’s mixed with quickly cooked vegetables and garnished with fresh basil and grated Parmesan cheese. An occasional cumin seed tastes interesting without being dominant.

ORZO WITH CONFETTI VEGETABLES

1 large eggplant, peeled and diced 1/2 inch

Salt

2 tablespoons light-tasting olive oil

1 large red onion, diced 1/2 inch

1 teaspoon cumin seeds

2 medium zucchini, diced 1/2 inch

10 ounces orzo, cooked according to package instructions, drained

1 (14 1/2-ounce) can peeled tomatoes, drained and diced 1/2 inch

3/4 cup dry white wine

Freshly ground pepper

1/4 cup julienne fresh basil leaves

Grated imported Parmesan cheese

Sprinkle eggplant with about 2 teaspoons salt and let stand 30 minutes. Rinse well and drain.

Heat oil in 12-inch non-stick skillet over medium-high heat. Add onion, eggplant and cumin seeds. Cook, uncovered, until heated through, about 4 minutes, stirring often. Add zucchini and 1/2 teaspoon salt. Cook 1 minute. Add orzo, tomatoes, wine and pepper to taste. Cook, uncovered, until heated through, about 2 minutes, stirring often. (Can be made several hours ahead to this point and kept at room temperature.)

To serve, gently reheat on stovetop or in microwave oven. Stir in basil. Adjust seasonings to taste. Serve hot. Pass Parmesan cheese in separate dish. Makes 6 servings.

Each serving contains about:

232 calories; 916 mg sodium; 34 mg cholesterol; 6 grams fat; 34 grams carbohydrates; 7 grams protein; 1 gram fiber; 23% calories from fat.

One of the best convenience foods to come along is the cellophane bag of fresh baby short-cut carrots (all peeled and ready to cook). Here they’re cooked and finished off with orange juice and fresh dill.

BABY CARROTS WITH FRESH DILL

1 1/2 pounds fresh baby carrots

1 tablespoon butter or margarine

Grated zest and juice of 1 large orange

1 teaspoon sugar

Salt

Freshly ground pepper

2 tablespoons snipped fresh dill or 3/4 teaspoon dried

Cook carrots in boiling salted water to cover until just tender, about 8 minutes. Drain well.

Heat butter in 12-inch non-stick skillet over medium-high heat. When hot, add carrots, orange zest, orange juice and sugar. Cook, uncovered, until heated through, about 4 minutes, stirring often. Season to taste with salt and pepper. (Can be made 1 day ahead to this point and refrigerated.)

To serve, gently reheat on stovetop or in microwave oven until hot. Adjust seasonings to taste. Toss with dill. Serve hot. Makes 6 servings.

Each serving contains about:

72 calories; 109 mg sodium; 5 mg cholesterol; 2 grams fat; 13 grams carbohydrates; 1 gram protein; 1.2 grams fiber; 27% calories from fat.