Bobby Flay's Grill It! - Bobby Flay [38]
Making your own flavored salts is easy, and I love the intense flavor they give to meat and fish. You can use just about any herb, so if you aren’t a big fan of rosemary, feel free to substitute fresh thyme or oregano for this particular recipe. To save time, you can make the salt by just mixing together the finely chopped herbs and salt, but making it in a food processor releases the oils in the herbs and adds even more flavor to the salt. Make extra and store it in an airtight container to have on hand anytime you cook.
Serves 4
¼ cup kosher salt
2 tablespoons fresh rosemary leaves
8 (4-ounce) double-thick bone-in lamb chops
2 tablespoons olive oil
Freshly ground black pepper
Black Olive Sauce (recipe follows)
Heat your grill to high.
Combine the salt and rosemary in a food processor and process until combined.
Brush the chops on both sides with the oil and season with a few teaspoons of the salt mixture and some pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare, 2 to 3 minutes longer.
Remove from the grill, tent with foil, and let rest for 5 minutes before serving. Top each chop with a dollop of the black olive sauce, and serve the remaining sauce on the side.
Black Olive Sauce
Makes ⅔ cup
½ cup mayonnaise
Grated zest of 1 lemon
2 teaspoons fresh lemon juice
2 anchovy fillets, drained
2 cloves garlic, chopped
12 pitted Niçoise olives
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Combine the mayonnaise, zest, juice, anchovies, and garlic in a food processor and process until smooth. Add the olives, salt, and pepper and pulse a few times just to incorporate the olives, not to puree them. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving.
Spicy Lamb and Orzo Salad
Five-spice powder includes cinnamon, cloves, fennel seeds, star anise, and Szechwan peppercorns, and while it might sound like an odd combination, the flavors really complement each other. It is used in many Asian dishes and you can find it in the spice section of most supermarkets.
Serves 4
¼ cup plus 2 tablespoons canola oil
1 tablespoon five-spice powder
4 cloves garlic, finely chopped
1½ pounds lamb tenderloin
Kosher salt
3 tablespoons rice wine vinegar
1 tablespoon low sodium soy sauce
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 Thai red chiles or 1 Fresno chile, thinly sliced
12 ounces orzo
3 green onions, thinly sliced
¼ cup chopped fresh cilantro leaves
Whisk together ¼ cup of the oil, the five-spice powder, and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
Whisk together the vinegar, soy sauce, sesame oil, sugar, chiles, and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the orzo.
Bring a large pot of salted water to a boil. Add the orzo and cook until just tender, approximately 7 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
Heat your grill to high.
Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill and let rest for 5 minutes before slicing into ¼-inch-thick slices. Transfer the orzo to a large platter and top with the sliced lamb.
Grilled Lamb with Greek Spinach Pita Salad
Lamb, spinach, feta, lemon, oregano, dill—these are ingredients you’ll always find on a Greek menu. I am enamored of Greek food because of all of its bold flavors, and I definitely put those to work in this dish. You might not think of lamb as being particularly light, but this dish manages to be just that