Monday, June 22, 2009

July 4th Recipe Series

I thought it might be fun to share some more of my favorite (and easy, again) grilling recipes for the Fourth of July. This choice gives you a rack of lamb cut into "lollipops" with three dipping sauces. So it's a little bit different but quick, easy and doesn't heat up your kitchen. And, as hot as it is in Tulsa, right now...that's a huge consideration! Enjoy!!

Lamb Lollipops with A Trio of Dipping Sauces

Serves 8

4-6 large garlic cloves, crushed
2 tbsp fresh rosemary
2 tsp fresh thyme
Pinch of cayenne pepper
Kosher salt
¼ cup olive oil

2 racks of lamb, frenched and cut into individual chops

Dipping Sauces (recipes to follow)

Place first 6 ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and set aside to marinate for up to 30 minutes.

Prepare your outdoor grill (or a stovetop grill) and heat to medium high to high heat. Grill chops for 2 minutes per side for rare and 3 minutes per side for medium rare. Do not walk away! Cover with aluminum foil and allow to rest for 5 – 10 minutes. Serve with dipping sauces.

Salsa Verde
½ cup of olive oil
½ cup freshly squeezed lemon juice
½ cup chopped Italian parsley
1/3 cup chopped green onions
¼ cup chopped fresh mint
¼ cup capers, drained and rinsed
1 tbsp grated lemon peel
½ tsp dried crushed red pepper
1 tsp salt
½ tsp ground black pepper

Place all ingredients into a bowl and stir to combine. Allow to stand at room temperature for up to an hour to allow flavors to meld.

Roasted Red Bell Pepper Sauce
2 large roasted red bell peppers
¼ cup olive oil
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
Cayenne pepper, to taste

Warm peppers in a small sauté pan. Remove and roughly chop. Place all ingredients into a food processor and process until smooth.
Serve immediately.

Meyer Lemon Aioli
1 cup mayonnaise
¼ cup fresh Meyer Lemon juice
1 tbsp finely grated Meyer Lemon peel
1 tbsp Dijon mustard
2 tsp Sherry wine vinegar
¼ cup olive oil

Combine all 6 ingredients in a medium bowl and whisk together until well blended. Refrigerate until ready to serve.

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