Bobby Flay's Grill It! - Bobby Flay [39]
Serves 4
Lamb
6 tablespoons olive oil
4 cloves garlic, coarsely chopped
2 tablespoons chopped fresh oregano leaves
1½ pounds lamb tenderloin, trimmed of fat
Kosher salt and freshly ground black pepper
4 pocketless pita breads
Salad
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
2 teaspoons honey
½ cup extra-virgin olive oil
6 ounces baby spinach
½ English cucumber, sliced
2 plum tomatoes, sliced
¼ cup Kalamata olives, pitted and chopped
4 ounces feta cheese, crumbled (1 cup)
To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic, and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
Heat your grill to high.
Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into ½-inch-thick slices.
While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives, and feta to the bowl and toss to combine.
Top each pita with some of the salad and top with several slices of the lamb.
Grilled Lamb Loin with Pomegranate-Horseradish Glaze
This dish is simply stunning: the meat is glossy brown on the outside and pink inside, and the whole thing is crowned with a jewel-like pomegranate relish. Pomegranate molasses, which is most commonly used in Middle Eastern cuisine, is made from pomegranate juice that has been reduced to a thick and viscous syrup. Its intense color and sweetness make for a gorgeous, delicious glaze. Horseradish’s bite keeps the glaze from being cloying, as does Dijon mustard.
Serves 4
½ cup pomegranate molasses
2 tablespoons prepared horseradish, drained
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper
2 pounds lamb tenderloin
3 tablespoons canola oil
Pomegranate Relish (recipe follows)
Whisk together the pomegranate molasses, horseradish, and mustard in a small bowl and season with salt and pepper. Let sit at room temperature for 30 minutes before using. The glaze can be made 1 day in advance, covered and refrigerated, and brought to room temperature before using.
Heat your grill to high.
Brush the lamb with the oil and season with salt and pepper. Place on the grill and cook until golden brown and slightly charred, 2 to 3 minutes. Flip the lamb over, brush with some of the glaze, and continue grilling for 3 to 4 minutes longer for medium-rare.
Brush with the remaining glaze, remove from the grill, tent with foil, and let rest for 5 minutes. Slice into 1-inch-thick slices. Serve on a platter and top each piece with some of the relish.
Pomegranate Relish
Makes approximately ¾ cup
Seeds of 1 pomegranate
1 small red onion, finely chopped
1 jalapeño chile, finely diced
¼ cup finely chopped fresh flat-leaf parsley leaves
Kosher salt
Combine the pomegranate seeds, onion, jalapeño, and parsley in a small bowl and season with salt. Let sit at room temperature for 30 minutes or up to 2 hours before serving.
Lamb Chops with Fresh Provençal Herbs, Arugula, and Mustard Vinaigrette
Herbes de Provence is a fragrant mix of herbs from the Provence region of France. Although I think the dried version is good when added to long-cooking braised dishes,