Bobby Flay's Grill It! - Bobby Flay [40]
Serves 4
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh basil leaves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh marjoram or oregano leaves
1 fresh or dried bay leaf
¾ cup olive oil
8 (3-ounce) baby lamb chops, trimmed of fat
Kosher salt and freshly ground black pepper
6 ounces baby arugula
Mustard Vinaigrette (recipe follows)
Whisk together the thyme, basil, rosemary, marjoram, bay leaf, and oil in a large baking dish. Add the lamb and turn to coat with the mixture. Cover and refrigerate for at least 1 hour and up to 8 hours.
Heat your grill to high.
Remove the lamb from the marinade and season on both sides with salt and pepper. Grill until golden brown and cooked to medium, 2 to 3 minutes per side.
Arrange the arugula on a large platter and immediately top with the lamb chops and drizzle with the mustard vinaigrette. The heat from the lamb will wilt the arugula slightly.
Mustard Vinaigrette
Makes approximately ¾ cup
¼ cup white wine vinegar
1 heaping tablespoon Dijon mustard
2 cloves garlic, finely chopped
1 teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil
Whisk together the vinegar, mustard, garlic, honey, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified. The vinaigrette can be made a day in advance, covered, and refrigerated. Bring to room temperature before serving.
Grilled Lamb Sausage Souvlaki with Red Pepper Yogurt Sauce
Lamb souvlaki served up in a pita with yogurt sauce is pretty standard Greek fare, found everywhere from restaurants in Athens, Greece, to food carts on New York City streets. This version is more along the lines of something that you might find at my Spanish-Mediterranean restaurant, Bolo. Spicy lamb merguez sausage and slightly sweet and smoky piquillo peppers are traditional Spanish ingredients, but they find themselves right at home in this flavorful sandwich.
Serves 4 to 6
½ cup plus 2 tablespoons olive oil
6 cloves garlic, chopped
1 medium yellow onion, coarsely chopped
2 tablespoons chopped fresh oregano leaves, plus more whole leaves for garnish
2 pounds lamb tenderloin, cut into 1-inch cubes
1 pound merguez sausages
2 red bell peppers
1 large red onion, cut crosswise into ½-inch-thick slices
Kosher salt and freshly ground black pepper
Wooden skewers, soaked in water for 30 minutes
8 pocket pita breads
Red Pepper–Yogurt Sauce (recipe follows)
Whisk together 1 cup of the oil, the garlic, chopped yellow onion, and oregano in a large bowl; add the lamb; and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 8 hours.
Heat your grill to high.
Grill the sausages until golden brown on all sides and just cooked through, 10 to 12 minutes.
While grilling the sausage, brush the bell pepper and red onion slices with the remaining 2 tablespoons oil and season with salt and pepper. Grill the onion for 3 to 4 minutes on each side until slightly charred and just cooked through. Grill the pepper, turning onto all sides, until charred, 8 to 10 minutes. Remove from the grill, transfer to a bowl, cover, and let sit for 10 minutes before peeling, coring, seeding, and slicing.
Remove the sausage from the grill, let rest for 5 minutes, and cut into 1-inch pieces. Thread the lamb and sausage onto the skewers and season with salt and pepper.
Grill the skewers for 2 minutes per side, or until the lamb is golden brown and cooked to medium-rare. Grill the pita on both sides for about 20 seconds to warm through.
Slice off 1 inch from the top of each pita. Remove the lamb and sausage from the skewers and stuff into the pita. Add some onion and peppers, drizzle with some of the yogurt sauce, and