Fire It Up - Andrew Schloss [78]
INGREDIENTS:
2 cups Buttermilk Marinade
3 tablespoons Moroccan Rub
3 pounds rack of lamb riblets, cut into individual riblets
1 red onion, finely diced
Pinch of red pepper flakes
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
Finely grated zest and juice of 1 lime
2 tablespoons olive oil
DIRECTIONS:
Mix the marinade and 2 tablespoons of the rub in a 1-gallon zipper-lock bag. Add the riblets, coat with the marinade, press out the air, and seal the bag. Refrigerate for 6 to 12 hours.
Light a grill for indirect medium-high heat, about 375°F.
Toss the red onion, the remaining tablespoon of rub, and the red pepper flakes in a small bowl. Set aside for 10 minutes. Add the garlic, cilantro, lime zest and juice, and 2 teaspoons of the olive oil. Set aside.
Remove the riblets from the marinade and pat dry; discard the marinade. Drizzle the riblets with the remaining 4 teaspoons olive oil.
Brush the grill grate and coat with oil. Put the riblets on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest rib registers 145°F (make sure the thermometer is not touching bone), about 30 minutes.
If your grill has a temperature gauge, it should stay around 375°F. Serve the lamb riblets with the onion raita.
ORGANS/VARIETY MEATS
Mixed Grill of Lamb Unmentionables—Kidneys, Liver, and Heart
MAKES 4 SERVINGS
Not every carnivore is truly carnivorous. Most draw the line at steaks and chops and roasts. The more serious meat eater might stop at sweetbreads or liver. But this recipe asks a bit more; it is a feast for the committed meat fanatic, for whom every organ is fair game. Lamb hearts, kidneys, liver, and intestine (sausage) are some of the most readily available lamb organ meats, and they grill similarly, which simplifies timing. Their textures range from creamy (liver) to pleasantly chewy (heart), and their flavors are assertive, especially the kidney. Kidneys can have a pungent uric flavor, which we tame with a buttermilk marinade. The collection of offal is served en masse, drizzled with a sweet rich glaze. Use either the Balsamic Chocolate Drizzle or the Mole BBQ sauce. They both taste great.
INGREDIENTS:
¾ cup Buttermilk Marinade
1 tablespoon fresh rosemary leaves, coarsely chopped
2 lamb hearts (about 6 ounces each), trimmed of veins and excess fat and opened out flat
3 lamb kidneys (about 3 ounces each), halved lengthwise and fat core removed
10 ounces lamb liver, central vein removed, cut into ½-inch-thick slices
3 tablespoons olive oil
8 ounces lamb sausage, any type, cut into 4 equal pieces
⅔ cup Balsamic Chocolate Drizzle, or 1 cup Mole BBQ Sauce
Coarsely ground black pepper and coarse sea salt
DIRECTIONS:
Combine the marinade and 2 teaspoons of the rosemary in a 1-gallon zipper-lock bag. Add the hearts, kidneys, and liver, press out the air, and seal. Refrigerate for at least 4 hours or as long as 24 hours.
Light a grill for direct medium-high heat, about 425°F.
Remove the meat from the marinade and pat dry. Discard the marinade. Coat the marinated meat with olive oil.
Brush the grill grate and coat with oil. Put the heart on the grill and cook until browned on both sides and resilient to the touch, about 10 minutes, turning halfway through. Add the sausage to the grill about 2 minutes after you put on the heart, and turn with the heart. The sausage is done when it is brown and firm. Remove both to a platter and keep warm.
Brush the grill grate again and recoat with oil. Grill the kidneys and liver just until browned and resilient to the touch, about 4 minutes, turning halfway through. Do not overcook.
Warm the drizzle or sauce. Cut the hearts and sausage into thick slices. Arrange on a platter with the liver and kidneys. Pour half the sauce over the top and serve the remainder on the side. Season with the remaining teaspoon rosemary and a liberal sprinkling of pepper and salt.
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