When Jeff watches t.v., it’s typically one of three types of shows: sports (he’s a guy), nature/science programs (he’s a doctor), and cooking competitions (I’m stumped). He’s not so much into instructional cooking shows, though he doesn’t mind Giada’s
Everyday Italian (he’s a guy). What he really likes are the cooking competitions, like
Top Chef and
Iron Chef America.
One night last summer, we saw a particularly inspiring episode of
Iron Chef featuring Bobby Flay, Jeff’s second favorite chef after Cat Cora (he’s a guy; Jeff, not Cat, that is). We like Bobby’s creativity and the way he makes ordinary grilled food seem chic.
So the following day when I went to the library, I checked out a couple of his books, including
Grilling for Life and
Boy Gets Grill. They were mixed in among a 4-foot high pile of cookbooks (including many baking ones) that caught Jeff’s eye when he came home.
Picking through the pile like he was looking for the perfect apple among many bruised ones, he paused upon seeing Bobby’s books. “Hon, why do you have two Bobby Flay grilling cookbooks?” he asked.
“Because he’s the guy you really like on
Iron Chef, so I thought I’d check out some of his recipes,” I replied.
“So, are you planning on just reading them or actually making something from them?” he asked.
“Making something. Why else would I have gotten them?” I said. (Though we both instantly realized the flaw in that argument—for the next three weeks, the closest thing those baking books would come in contact with is dust.)
“But hon, we don’t have a grill,” he said delicately.
“I know we don’t have a grill, but we will
some day,” I said.
For the last three years, we lived in a WWII era home with many charming traits, including honey-colored hard woods and a fragrant lemon tree outside of our bedroom window. However, since these homes were built about 8 inches apart from one another, grills were not allowed.
We’re in a new place now that was recently constructed, so we have not one but two grills. As a result, Bobby and I have become pretty tight.
So when I received an email a couple of weeks ago from Rachelle of the
American Lamb Board, offering me some lamb, I didn’t hesitate to accept or to consult Bobby. When I asked Jeff if he would prefer Bobby’s lamb sandwich with a sage aioli and sun-dried tomato tapenade or lamb kebabs with a minted yogurt chutney and tomato-eggplant jam, his answer was “yes.” I made both.
My experience was wonderful. As Rachelle promised, the package of lamb from
Superior Farms arrived on time; it contained an 8-9 pound piece of lamb, 4 skewers, a meat thermometer, some dried rosemary and Turkish oregano from
Penzey’s, and some recipes from the Board.
Lamb is a versatile meat that can be cooked in various ways with various seasonings. To make the most succulent lamb possible, marinate it overnight in olive oil and fresh herbs; this helps tenderize the meat and infuse it with flavor. Also cook it on a thoroughly preheated grill until medium-rare to prevent it from becoming tough. The result: charred on the outside, buttery on the inside. In fact, when Jeff finished his sandwich, he said, “This is palpably better than store-bought lamb. You better find out how much this costs to ship, cause we gotta get this again.”
This recipe for
Grilled Lamb Sandwiches with Sage Aioli and Sun-Dried Tomato Tapenade is from
Hot Off the Grill with Bobby Flay on
The Food Network. I made minor changes such as adding arugula leaves for extra spice and color and substituting fresh herbs for capers in the tapenade. Since everything in this recipe can be made the day ahead, it’s a great weeknight meal when you’re short on time.
Grilled Lamb Sandwiches with Sage Aioli and Sun-Dried
Tomato Tapenade
Serves 4
Marinade:
4 lamb steaks (about 4-6 ounces each)
½ cup olive oil
1 Tbsp finely chopped fresh thyme
4 rosemary sprigs
salt and pepper
2 bunches spring onions, trimmed
1 tsp olive oil
2 French bread baguettes
A handful of arugula leaves
Salt and freshly ground black pepper
Sage Aioli:
2 tsp extra virgin olive oil
3-4 sage leaves, finely chopped
1 cup mayonnaise
1-2 tsp fresh lemon juice
Sun-Dried Tomato and Black Olive Tapenade:
½ cup minced mixed cured olives, such as Kalamata, Cerignola, Nicoise
4-6 oil-soaked sun-dried tomatoes, coarsely chopped
2 Tbsp good olive oil
1 Tbsp minced fresh basil
1 Tbsp minced fresh parsley
2 tsp fresh lemon juice, plus some zest
Several shakes of crushed red pepper
Marinate lamb in olive oil, rosemary, thyme, and salt and pepper for at least 4 hours or overnight.
To prepare the sage aioli, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)
To prepare the sun-dried tomato tapenade, combine all ingredients in a food processor and process until smooth. (Can be made ahead.)
To prepare sandwiches, preheat grill. Brush green onions with 1 tsp olive oil and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through; remove from heat. Remove lamb from marinade, and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 4-6 minutes per side. Transfer to a platter and tent with foil. Let stand 10 minutes. Brush bread with some olive oil and grill, until golden brown, about 1 minute.
Spread some sage aioli and sun-dried tomato tapenade on each sandwich. Top with meat, some green onions, and a few arugula leaves.
This second recipe is also from
Hot Off the Grill with Bobby Flay on
The Food Network. The only changes I made were making kebabs with cherry tomatoes, omitting the garlic, and serving it with whole wheat pita bread. You may want to make extra jam...I was eating it by the spoonful.
Lamb Kebabs with Minted Cucumber Chutney and
Tomato-Eggplant Jam
Serves 4
Marinade:
1 ¼- 1 ½ pounds lamb, cut into 16 equal pieces for skewers
½ cup olive oil
4 rosemary sprigs
1 Tbsp fresh thyme
16 cherry tomatoes, for skewers
4 whole wheat pita breads
Minted Cucumber Chutney:
8 ounces yogurt, drained
¾ cup seedless cucumbers, peeled and diced
1/4 cup mint, chiffonade
2 Tbsp finely diced green onions
1 Tbsp fresh lemon juice
¼ tsp cumin
Salt and freshly ground pepper
Tomato-Eggplant Jam:
1 small eggplant, thickly sliced
2 Tbsp olive oil, divided
Salt and pepper
1 cup cherry tomatoes, halved and seeded
1 Tbsp fresh lemon juice
Marinate the lamb in olive oil and fresh herbs at least 4 hours or overnight.
To drain yogurt, place in a fine mesh sieve over a bowl; refrigerate for at least a couple of hours. Place the drained yogurt in a medium bowl. Add the remaining ingredients, and season generously with salt and pepper. Let sit at room temperature for about 30 minutes before serving.
Brush the eggplant slices with 1 tablespoon of olive oil, and season with salt and pepper. Grill until just cooked through and lightly golden brown. Cut the eggplant into 1/2 inch dices. Place in a medium bowl, and toss with the remaining ingredients.
To warm pitas, place on grill for about 1 minute, flipping once. Keep under tented foil until ready to use.
To cook meat, preheat grill. Remove the lamb from the marinade, and season with salt and pepper. Alternate 4 pieces of lamb and four cherry tomatoes per skewer. Grill for 4-6 minutes, turning as needed, for medium-rare.
Serve cooked kebabs with chutney, jam, and pita breads.
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(Giant) Grilled Lobster
Fritatta (Fri-taaa-ta) Sandwich
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