Fire It Up - Andrew Schloss [77]
Light a grill for low indirect heat, about 225°F.
Remove the meat from the brine. Discard the used brine and pat the meat dry. Rub the meat with olive oil and season with the spice rub. Set aside for about 10 minutes.
Brush and oil the grill grate and put the lamb on the grill as far away from the fire as possible. Cover the grill and cook until an instant-read thermometer inserted into the center of the meat registers 170°F, about 3½ hours. If using charcoal or wood, you will need to replenish the coals about every hour.
During the first hour of grilling, heat the vinegar, water, ginger, salt, and sugar in a small saucepan, stirring until the sugar and salt dissolve. Baste the lamb with the vinegar mixture every 15 minutes after the first hour of grilling.
Remove the lamb to a cutting board and let rest for 10 minutes. Slice the lamb into 1-inch-thick slices and shred into bite-size pieces, using two forks.
While the meat rests, grill the flatbreads on both sides until toasted, about 1 minute per side; keep warm. Serve the pulled lamb with the warm flatbread and the yogurt, if desired.
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KEEP IT SIMPLE:
Replace the preserved lemon yogurt with 2 cups plain yogurt mixed with 1 tablespoon lemon juice, 1 minced garlic clove, and salt and pepper to taste.
Substitute purchased pita for the khubz.
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SHOULDER CHOPS/SHOULDER
Lamb Shoulder Chops Grilled with Escarole and Cracked Pepper
MAKES 4 SERVINGS
Shoulder chops are an economical and flavorful alternative to rib or loin lamb chops. It is a strange quirk of meat pricing that the most flavorful meat is also the cheapest. This is because flavor and tenderness are inversely proportional. Since meat prices are mostly determined by a cut’s degree of tenderness, tough, flavorful cuts, like lamb shoulder, are a great buy. The main difference between grilling shoulder chops and more expensive lamb chops is the level of heat. Keep the heat relatively low, no more than medium, and turn the chops several times to keep the heat distribution even.
INGREDIENTS:
½ cup olive oil
6 garlic cloves, minced
2 tablespoons balsamic vinegar
4 bone-in lamb shoulder chops (about 8 ounces each)
1 large head escarole
½ teaspoon coarse salt
¼ teaspoon ground black pepper
2 tablespoons cracked black pepper
1 lemon, cut into 4 wedges (optional)
DIRECTIONS:
Combine the olive oil, garlic, and vinegar in a shallow dish. Coat the lamb steaks with half the olive oil mixture and set aside for 30 minutes.
Light a grill for direct medium heat, about 375°F.
Trim the outer dark green leaves from the escarole. Cut the head in half lengthwise and hold under cold running water to wash away any dirt trapped between the leaves. Cut each half lengthwise into 4 wedges, making sure that each wedge contains a piece of core holding the wedge together. Add the salt and ground black pepper to the remaining olive oil mixture, and toss the escarole wedges to coat.
Season the lamb steaks on both sides with the cracked pepper.
Brush the grill grate and coat with oil. Put the lamb steaks on the grill, cover the grill, and cook until browned on both sides and resilient to the touch, about 30 minutes, turning the lamb about every 8 minutes. (An instant-read thermometer inserted horizontally into the center of the thickest chop should register about 155°F.)
During the last 8 minutes of grilling, put the escarole wedges on the grill and cook until grill-marked and tender, about 4 minutes per side.
Serve each lamb steak with 2 wedges of escarole and a wedge of lemon, if desired.
RIBLETS/BREAST
Moroccan Lamb Riblets with Red Onion Raita
MAKES 4 SERVINGS
When a lamb breast has been cut into individual ribs, they are sold as riblets. Lamb riblets have the same over-the-top lusciousness as the breast, but grill in a fraction of the time. In this recipe the riblets are infused with exotic North African spices in a buttermilk marinade. Buttermilk is mildly acidic, delivering a subtle tang and gentle creaminess