Grilled Lamb with Mint and Parsley Sauce →

This fresh herb sauce is inspired by the iconic Chimichurri sauce from Argentina used on grilled meats. Authentic Chimichurri is a coarse mix of oil, garlic, chile pepper, parsley, and oregano based condiment that should be hand-chopped and spooned over grilled meats. I wanted to combine the classic combination of mint and parsley with grilled lamb and was intrigued by a recipe from Mark Bittman at New York Times Cooking where he marinated lamb shoulder in a mint-parsley chimichurri style sauce before broiling it; reserving part of the sauce for spooning over. After researching several chimichurri recipes and adjusting the Bittman recipe to my taste, I decided on grilling lamb chops, making a smoother mixture than traditional chimichurri, and marinating the already tender meat for flavor for only an hour or two. Rather than wiping off all the marinade, I left a thin layer of marinade sauce on the meat when I put it on the hot grill. Wiping off part of the marinade and starting with a hot grill ensured a proper sear on the meat. The result is flavorful, succulent, juicy lamb with a richness tempered by the herbal marinade-sauce. In the spirit of the summer season, rather than serving the meat with potatoes and peas, I made a total break from my British ancestry and decided to make a fresh Corn Tomato and Snow Peas Salad to which I added some cooked orzo and feta cheese. It works well if you want a refreshingly different lamb dinner. The sauce would also work well on roast lamb, but that’s for another season.

Serves 4
Ingredients:

• 1 cup chopped parsley

• 3/4 cup chopped mint

• ¼ cup fresh tarragon (or 2 tablespoons dried)

• ¾ cup olive oil

• 3 tablespoons fresh lemon juice

• 2 tablespoons minced garlic

• 2 teaspoons red chile flakes

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 pounds of lamb chops 1 ½ inch thick or one-inch thick lamb shoulder chops.

Preparation:

1. Combine all the ingredients except the lamb in a food processor and process until smooth and divide, reserving half the mixture to spoon on the grilled meat at the table.

2. Brush the sauce over the lamb and refrigerate. For the chops you’re marinating for flavor not to tenderize the already tender meat; at least an hour. For the shoulder, marinate longer to add flavor and help tenderize the meat; 3-4 hours or overnight. Remove the meat from the fridge at least 30 minutes to bring it to room temperature before cooking.

3. Preheat your grill to hot.

4. Remove the meat from the marinade and wipe some of the excess marinade from the meat. This will help prevent flare-ups and give you a better sear on the meat.

5. Sear the meat on the hot grill uncovered for two minutes per side. Lower the heat to medium and close the grill and cook for another 3 minutes per side for the chops; 2 minutes per side for the shoulder; or until the internal temperature reaches 120-125F for medium-rare.

6. Serve the lamb with the reserved sauce to spoon on at the table.

Serve with a green salad or the Corn Tomato and Snow Peas Salad

Wine pair: a balanced red wine with some tannins and acid to balance the richness of the lamb. Cotes du Rhone, Rioja, Shiraz, Carménère, Malbec, Cabernet Sauvignon are all good choices.

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
Adapted from: https://cooking.nytimes.com/recipes/1015754-lamb-with-mint-chimichurri by Mark Bittman

Lamb Stew with Root Vegetables →

This is a wonderful French style lamb stew that uses the anise flavors of tarragon and fennel to highlight the rich delicacy of the lamb. The added root vegetables make this a meal in a bowl. Omit any of the root vegetables you may not care for. Add more of what you love and always remember the crusty bread!

serves: 8

Ingredients:

• 1/2 cup all-purpose flour

• Salt and freshly ground pepper

• 4 pounds boneless lamb shoulder or top round, cut into 2-inch cubes

• 1/2 cup olive oil

• 2 cups dry red wine

• 2 tablespoons sherry vinegar

• 4 cups chicken stock

• 2 tablespoons chopped fresh tarragon (or 2+ tsp. dried)

• 1 pound baby carrots, peeled (about 2 cups)

• 1 pound baby parsnips, peeled (or regular parsnips cut into 1 ½ inch pieces

• 1 pound small fingerling potatoes (about 2 cups)

• 1 cup frozen green peas

• 1 teaspoon salt; 1/4 teaspoon black pepper, or to taste

• 1 cup of cored, chopped fennel bulb, fronds saved

• 1 large shallot, minced

• 2 tablespoons minced parsley

Preparation:

1. Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.

2. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.

3. Add the chopped fennel to the pot and saute for a couple of minutes

4. Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil scraping up any browned bits from the bottom of the pot. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.

5. Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer.

6. Remove from oven. Add the peas, season with more salt and pepper if needed.

7. If you want a thicker stew, mix a tablespoon of flour into a tablespoon of melted butter until you have a paste. Heat the stew until bubbling; add the paste a little at a time stirring constantly until you have the consistency you want. Cook over low heat for a few minutes.

8. Stir in the parsley and fennel fronds and serve the stew in deep bowls accompanied by a crusty bread to sop up the juices.

A medium-bodied red wine like a Cotes du Rhone, Tempranillo, Garnacha, or lighter Pinot Noir will compliment the flavors in this stew.

Adapted from: https://www.foodandwine.com/recipes/lamb-stew-with-root-vegetables