r e m Sum g n i l l Gri LONGER DAYS CALL FOR MORE
Adventures
Summertime IS SYNONYMOUS WITH
grilling,
and that’s why it might just be our favorite season of them all. Friends and family gather in backyards, on porches, in parks and on beaches around freshly grilled meats and colorful side dishes filled with fruits and veggies of the warm months, so we’ve put together four of our favorite American Lamb summer recipes and pairings to celebrate with. Enjoy this step-by-step recipe guide, complete with American Lamb main dishes, produce-filled sides, and wine pairings, and find a reason to celebrate!
FIT FOODIE
Butterflied Leg This Grilled Butterflied Leg of Lamb combines the fragrance of rosemary, the acidity of lemons and the sweetness of peaches on the side to create a perfectly well-rounded summer celebration.
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GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY SEA SALT AND CHARRED LEMONS
Serves 4 to 6 • 1/2 cup coarse sea salt • 1/4 cup fresh rosemary leaves • 2 1/2 to 3 pounds boneless leg of lamb, trimmed and butterflied by your butcher • Extra-virgin olive oil • 2 lemons In a food processor, grind the salt and 1/4 cup rosemary leaves together until the mixture is the texture of coarse sand. The rosemary salt can be used immediately, or dried for later use. To dry, spread the salt mixture on a large plate and leave it out at room temperature, uncovered, until fully dried, about 1 day. Store in a sealed container; it will keep for several months. (This is great to have on hand to season any cut of lamb!) Season the butterflied leg of lamb generously with the rosemary salt, working it into all the crevasses; it should take about 2 tablespoons. Set the lamb aside at room 3
temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days. Prepare a hot fire in a charcoal or gas grill. Pat the lamb dry, if needed, and rub it lightly with olive oil to coat. Grease the grill grates with oil, and place the lamb on the hottest part of the grill. Cook with the grill covered, turning once, until brown and crusty all over. Move the lamb to a cooler part of the grill, and continue cooking until an instant-read thermometer inserted into the center registers 130°F for medium-rare, 15 to 25 minutes total. (Carry-over cooking will increase the internal temperature of the grill.) Transfer the lamb to a platter, cover with foil, and let it rest at least 10 minutes before cutting into thick slices against the grain. Meanwhile, halve the lemons and brush the cut sides lightly with oil. Place them cut side down on the grill until deeply charred, 2 to 3 minutes. Arrange the lamb slices on a large platter or directly over the salad. Serve with the charred lemon halves for squeezing, and more of the rosemary salt.
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GRILLED PEACH, GREEN BEAN, AND RADICCHIO SALAD
Serves 4 to 6 • • • • • • • •
4 cups thinly sliced radicchio or purple cabbage Extra-virgin olive oil 3 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1 garlic clove, minced Kosher salt and freshly ground pepper 1 pound fresh green beans 2 freestone peaches, pitted and each cut into 8 wedges • 1 small handful torn fresh basil leaves • 1/3 cup crumbled fresh goat cheese • 1/4 cup sunflower seeds Soak the radicchio or cabbage in a large bowl of ice-cold water for 30 minutes to 1 hour. In a mason jar, shake together 1/3 cup olive oil, the balsamic, mustard, garlic, 1/2 teaspoon salt, and several grinds of pepper. 5
(The dressing will keep up to 1 month in the refrigerator.) Prepare a hot fire in a charcoal or gas grill, and preheat a grill basket, if you have one. In a large bowl, toss the green beans with 1 tablespoon olive oil and season generously with salt and pepper. Arrange the green beans in an even layer in the hot grill basket, if using, or directly on the grill, and cook until lightly charred and tender, 6 to 8 minutes. Carefully turn the beans occasionally for even cooking; a few may fall into the grill if you’re not using a basket, but that’s okay you’ll still have plenty! Transfer the grilled beans to a large tray and cool to room temperature. Next, clean the grill grates and grease them with oil. Lightly coat the peach wedges in oil and season generously with salt and pepper. Place the peaches on the grill, and cook, turning once until deep grill marks appear on the cut sides but the peaches are still relatively firm, about 1 minute per side. Transfer the grilled peaches to a plate and cool to room temperature. Combine the radicchio, green beans, peaches, and basil in a large bowl. Drizzle with the vinaigrette and toss gently but thoroughly to coat well. Garnish with the goat cheese and sunflower seeds and serve within 2 hours. 6
SUMMER FRUIT SALAD WITH LEMON-LAVENDER SYRUP AND TOASTED ALMONDS
Serves 4 to 6 • 1/4 cup agave syrup, or sweetener of your choice • Two 2-inch strips lemon zest (removed with a vegetable peeler) • 2 tablespoons fresh lemon juice • 1 tablespoon fresh lavender buds, or 1/2 tablespoon dried lavender buds • 4 to 6 pounds fresh summer fruit, such as nectarines, plums, apricots, raspberries, blackberries, blueberries, and cherries • 1/2 cup sliced almonds, toasted In a small saucepan, combine the agave syrup, lemon peel and juice, lavender, and 2 tablespoons water. Bring the mixture to a boil over medium-high heat, stirring occasionally. Boil about 1 minute, then remove from the heat and set aside to cool to room temperature. Strain the solids from the syrup.
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Pit the stone fruit and cut them into wedges or large chunks; keep the berries whole. In a large bowl, gently toss the fruit with the lemon-lavender syrup. Cover and chill for at least 1 hour and up to 4 hours. Serve family-style in a large bowl or in individual bowls, topped with the toasted almonds.
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WINE PAIRING: BARBERA Unlike rich braises or slow roasted preparations, grilled lamb served with a summery salad is best with a lighter bodied red wine. Since we’re focused on Italian ingredients here—rosemary, balsamic dressing, fresh basil—an Italian red from the Northern part of the boot makes perfect sense. Barbera delivers a juicy, bright wine to complement the acidity and fruitiness found in charred lemons and grilled peaches. It balances the delicious grilled leg of lamb and bitter tinge of crisp radicchio with a good amount of tartness on the palate. Only a few reds can match a dish with this much earthiness and freshness at the same time. Barbera’s flavor profile is juicy, yet you’ll find bitter red fruit and dark cherry aromas, black pepper, and a refreshing acidity with soft tannins. It’s also a great value wine for weekday grilling, but will appease the most refined connoisseurs.
Bottles to Look for: • • • • •
Vietti Barbera d’Asti Michele Chiarlo Barbera d’Asti Elio Grasso Barbera d’Alba Pio Cesare Barbera d’Alba Giacomo Conterno Barbera d’Alba 10
GLOBAL GRILLER
Lamb Rib Chops Creamy Curry-Yogurt Grilled Lamb Chops will be the star of this show, but the Zesty Rice Salad filled with flavorful mango, crunchy cashews and herbs will keep you coming back for seconds and thirds.
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CURRY-YOGURT GRILLED LAMB CHOPS
Serves 4 • • • • • • •
1/2 cup plain Greek yogurt 2 tablespoons extra-virgin olive oil 4 garlic cloves, minced 1 tablespoon grated fresh ginger 1 tablespoon curry powder Kosher salt and freshly ground pepper 8 American Lamb rib chops cut 3/4-inch thick, or 1 American rack of lamb (about 1 1/2 pounds), cut into individual chops
Mix the yogurt, olive oil, garlic, ginger, curry powder, 2 teaspoons salt, and several grinds of pepper in a large bowl. Place the lamb chops in a large baking dish and season well with salt and pepper. Coat all sides with the marinade, cover, and refrigerate at least 3 hours or overnight. Prepare a hot fire in a charcoal or gas grill.
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Grease the grill grates with oil. Wipe off excess marinade and place the lamb chops on the hottest parts of the grill. Cook, turning once, until dark grill marks form on each side and an instant-read thermometer inserted into the center of each chop registers 130°F for medium-rare, 7 to 10 minutes. (Carry-over cooking will increase the internal temperature off the grill.) Move the lamb to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the chops to a platter, cover with foil, and let rest at least 5 minutes before serving.
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ZESTY RICE SALAD WITH MANGO, CUCUMBER, CASHEWS, AND LOTS OF HERBS
Serves 4 • 1 1/2 cups basmati rice • 1 kaffir lime leaf, or one 2-inch strip fresh lime zest (removed with a vegetable peeler) • Kosher salt and freshly ground pepper • 1 cup diced cucumber • 1 cup diced mango • 1/2 cup toasted cashews, very coarsely chopped • 1/2 cup coarsely chopped fresh dill • 1/3 cup finely chopped fresh flat-leaf parsley • 2 green onions, trimmed and thinly sliced • 1/3 cup extra-virgin olive oil • Juice of 1 medium lemon • Juice of 1 medium lime
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In a medium saucepan, combine the basmati rice, lime leaf or zest, if using, a few big pinches of salt, and 2 1/4 cups water. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer, cover, and cook 10 minutes. Remove the pan from the heat and fluff the rice with a fork. Drape a clean kitchen towel over the pot, replace the lid, and set aside until the water is fully absorbed, about 5 minutes. Spread the rice on a rimmed baking sheet or platter to cool, discarding the lime leaf. Toss together the rice, cucumber, mango, cashews, dill, parsley, green onions, oil, lemon zest and juice, lime zest and juice, a big pinch of salt, and several grinds of pepper. Taste and adjust the seasoning before serving.
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GRILLED PINEAPPLE SUNDAES
Serves 4 • 1/3 cup unsweetened flaked coconut • Four 3/4-inch-thick sliced pineapple rings, cored • Enough ice cream for 4 large scoops, such as vanilla bean or strawberry • 1/2 cup chocolate sauce or hot fudge • 1/4 cup chopped roasted salted peanuts Toast the coconut in a small, heavy skillet over medium heat, stirring often, until golden brown, about 5 minutes. Prepare a medium-hot fire in a charcoal or gas grill. Grease the grill grates with oil. Place the pineapple slices around the hottest part of the grill and cook until dark grill marks appear and the pineapple is warmed through, turning once, 4 to 6 minutes. Transfer the pineapple rings to 4 shallow bowls. Top each with a scoop of ice cream in the center of the ring. Drizzle with chocolate sauce, sprinkle with toasted coconut and peanuts, and serve immediately. 17
INDIAN SUMMER FIZZ
Makes 4 Cocktails • • • • •
4 ounces whiskey 4 ounces sweet vermouth 12 ounces ginger beer 4 lime wedges 4 sprigs fresh mint, to garnish (optional)
Fill 4 cocktail glasses with ice. Into each, pour 1 ounce of whiskey, 1 ounce of sweet vermouth, and 3 ounces of ginger beer; stir. Garnish each with a lime wedge and mint sprig and serve.
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OUTDOOR ADVENTURER
The
All-American Lamb Burger This classic backyard barbecue menu with All-American Lamburgers, Grilled Fingerling Potatoes and Sweet Corn Salad is anything but ordinary. Trust us.
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THE NEW ALL-AMERICAN LAMBURGER
Serves 4 • • • • • • • • •
1 1/3 pounds ground American lamb Kosher salt and freshly ground pepper Vegetable oil, for greasing the grill 4 ounces American blue cheese, such as Point Reyes Blue, Rogue Creamery Oregon Blue, or Maytag Blue, cut into 4 slices or crumbled 4 hamburger buns, preferably whole wheat, brioche, or pretzel buns 1 large heirloom tomato, such as Beefsteak, Brandywine, or Cherokee Purple, cut into 4 thick slices 4 butter lettuce leaves 1/4 cup pickled red onions Optional Condiments: mayonnaise, ketchup, whole grain mustard, pickles
Prepare a hot fire in a charcoal or gas grill.
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In a large bowl, mix the lamb with a few big pinches of salt and several grinds of pepper, tossing gently with the tines of a fork; be careful not to mash the meat. Divide the mixture into 4 portions and form hamburger patties, pressing gently to shape. Grease the grill grates with oil. Place the burgers on the hottest part of the grill and cook, turning once, until a nice crust forms on each side and they are medium-rare to medium in the middle, 7 to 10 minutes. Move the burgers to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the burgers to a platter and immediately top with the blue cheese. Meanwhile, grill the buns, cut side down, until toasted, about 1 minute. Place a hamburger in each bun. Arrange the tomato slices, lettuce leaves, pickled onions, and any additional condiments on a large serving tray. Serve the burgers and toppings at the table, and let everyone assemble their own perfect lamburger.
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GRILLED FINGERLING POTATO AND SWEET CORN SALAD
Serves 4 • • • • • • •
1 1/2 pounds fingerling potatoes, halved Extra-virgin olive oil 1/3 cup thinly sliced shallots (about 2 medium) 2 teaspoons fresh thyme leaves Kosher salt and freshly ground black pepper 2 ears yellow sweet corn, shucked 1 bunch watercress, trimmed leaving 2 inches tender stems intact, or 2 handfuls baby arugula leaves • 2 tablespoons fresh lemon juice Prepare a hot fire in a charcoal or gas grill. In a large bowl, toss the potatoes with 2 tablespoons olive oil, the shallots, thyme, a few big pinches of salt, and several grinds of pepper. Tear off 2 large pieces of heavyduty aluminum foil and mound half the potatoes in the center of each. Gather the edges of the foil and crimp it completely closed to seal each packet.
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Brush the ears of corn lightly with oil and season with salt and pepper. Place the potato packets and corn on the grill, with the corn over the hottest parts and the potatoes over cooler parts. Cook with the grill covered, turning the corn occasionally, until evenly charred and cooked through, about 10 minutes. Remove the corn from the grill when cooked and set aside to cool while the potatoes continue cooking. Turn the potato packets and move them around the grill occasionally for even cooking. After 30 minutes, carefully peel open the foil packets using oven mitts and tongs and test the potatoes for doneness by sticking a few with a fork. They should be very tender and nicely browned or charred in some spots. Continue cooking, if needed, with the foil packets partially open. When tender, set aside to cool to room temperature. When cool enough to handle, cut the grilled corn from the cobs and gently toss it in a large bowl with the grilled potato mixture, watercress, lemon juice, a couple more glugs of oil, and salt and pepper to taste. Serve warm or at room temperature. 24
DARK CHOCOLATE BANANA S’MORES
Serves 4 • • • • •
8 dark chocolate squares (about 1 1/2 ounces each) 8 graham crackers 1 firm but ripe banana 1 tablespoon melted butter 8 large marshmallows
Prepare a medium-hot fire in a charcoal or gas grill. Grease the grill grates with oil. Break the graham crackers in half and arrange them on a large tray. Place a chocolate square over 8 of the halves, and set the tray near the fire or in direct sunlight to partially melt the chocolate. With the banana still in its skin, cut it in half lengthwise. Brush the cut sides with the melted butter. Place the banana halves on the grill, cut sides down, and cook until deep grill marks appear but the banana is still relatively firm 25
(not mushy), about 2 minutes. Remove the bananas from the grill and peel. Cut each half into 4 segments and place them, cut sides down, over the chocolate squares. Meanwhile, put the marshmallows on skewers and toast over the grill until lightly charred and oozy, about 2 minutes. Place the marshmallows over the bananas and top with the other graham cracker halves to form sandwiches. Serve immediately.
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SPIKED WATERMELON-HIBISCUS AGUA FRESCA
Serves 4 to 8 • 6 cups coarsely chopped seedless watermelon (one 3-pound watermelon) • 8 ounces brewed hibiscus tea, chilled • 8 ounces reposado tequila, such as Herradura or Partida • 1/2 cup fresh lime juice, plus 1 lime cut into 8 wedges • 2 tablespoons agave syrup, plus more to taste In a blender, purée the watermelon until smooth. Add the tea, tequila, lime juice, and agave and mix briefly just to blend it all together. Pour into a pitcher or large mason jar and chill. Serve in cocktail glasses (or camping mugs!) filled with ice. Garnish with the lime wedges.
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PATIO PARTY PLANNER
American Lamb Kebabs A modern take on some classic flavors, this American Lamb Kebab, Pita, Hummus combo has nostalgia with the sophistication of summer’s bright flavors.
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AMERICAN LAMB KEBABS WITH CHARMOULA SAUCE
Serves 6 to 8 • • • • • • • • • • • • • •
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4 garlic cloves, smashed and peeled 2 cups packed cilantro leaves 2 cups packed parsley leaves 2 tablespoons coarsely chopped preserved lemon, or 2 teaspoons grated lemon zest 1/2 cup extra-virgin olive oil 1/4 cup preserved lemon juice, or 1/3 cup fresh lemon juice 2 teaspoons ground cumin 1 teaspoon Kosher salt 1 teaspoon sweet paprika 1/4 to 1/2 teaspoon crushed chili flakes 3 pounds American leg of lamb, trimmed and cut into 1 1/2-inch cubes 12 to 16 metal skewers, or wooden skewers soaked in water for at least 30 minutes 1 bunch green onions, trimmed and cut into 1 1/2-inch segments 2 pounds heirloom tomatoes in a variety of colors and sizes, cut into thick slices or quartered
To make the Charmoula Sauce: In a food processor (or with a knife), finely mince the garlic, stopping to scrap down the sides of the bowl as needed. Add the cilantro, parsley, and preserved lemon or zest and pulse until all ingredients are finely chopped. Transfer the mixture to a bowl and stir in the olive oil, lemon juice, cumin, salt, paprika, and chili flakes. Taste and adjust the seasoning. (The sauce can be covered and refrigerated for up to 2 days. There should be enough oil to cover the surface to preserve the herbs; if not, top with a bit more.) Coat the lamb in about half of the charmoula sauce and marinate at least 1 hour or overnight. (Refrigerate if marinating for more than 2 hours.) Prepare a hot fire in a charcoal or gas grill. Thread the meat onto skewers, dividing it evenly and alternating with a piece of green onion between each cube. Grease the grill grates with oil. Place the skewers on the hottest part of the grill and cook, turning occasionally and moving to a cooler part of the grill as needed to
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avoid blackening or flare-ups, until browned all over and medium-rare to medium in the middle, 7 to 10 minutes. Meanwhile, arrange the tomatoes on a large platter. As the skewers are cooked, remove them from the grill to the platter. Drizzle the lamb and tomatoes with the remaining charmoula sauce and serve immediately.
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FETA-STUFFED GRILLED PITAS
Serves 6 to 8 • 4 pocket-style pita breads • 1 cup crumbled feta cheese • Extra-virgin olive oil, for brushing Cut each of the pitas in half and open up the pockets. Fill them with the feta cheese, dividing it evenly, and press the pocket closed with the cheese acting as adhesive. Brush the pitas lightly with olive oil on both sides. Grill over a mediumhot fire until nicely charred with grill marks, 2 to 3 minutes per side. Serve with the lamb and spreads for dipping.
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ROASTED BEET HUMMUS
Serves 6 to 8 (About 2 cups) • • • • • • •
1 medium red beet, top trimmed, scrubbed One 16-ounce can chickpeas, drained and rinsed 3 tablespoons tahini 2 tablespoons fresh lemon juice 1 large garlic clove, smashed 1 teaspoon Kosher salt Extra-virgin olive oil
Preheat the oven to 375˚F. Wrap the beet in aluminum foil and place it in the oven in a small baking dish. Roast until very tender when pierced with a fork, about 1 hour. Unwrap and set aside to cool, then peel and coarsely chop. Put the beets, chickpeas, tahini, lemon juice, garlic, salt, and 2 tablespoons water in a food processor and purée until smooth, 2 to 3 minutes. Taste and adjust the seasoning. Just before serving, drizzle the hummus with oil.
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LABNEH (OR GREEK YOGURT) WITH CHILE RELISH
Serves 6 to 8 (About 1 1/2 cups) • • • •
1/4 cup finely minced wax or Anaheim pepper 1/4 cup extra-virgin olive oil Kosher salt 1 1/2 cups labneh, or Greek-style yogurt
In a small bowl, stir together the peppers, oil, and a big pinch of salt. Spread the labneh onto a small plate or shallow bowl, creating a slight indentation in the center. Spoon the relish into the indentation. Serve as a condiment for the lamb.
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GRILLED PISTACHIO CAKE WITH ROSE WHIPPED CREAM AND STRAWBERRIES
Serves 6 to 8 • 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus more for greasing the pan and grilling • 1 1/2 cups all-purpose flour, plus more for flouring the pan • 1 cup unsalted shelled pistachios • 3/4 teaspoon baking powder • 3/4 teaspoon Kosher salt • 1 1/4 cups plus 2 tablespoons sugar (divided) • 3 large eggs, at room temperature • 1/2 teaspoon pure vanilla extract • 1/2 cup sour cream • 1 cup heavy whipping cream • 1/4 teaspoon rose water • 2 cups sliced fresh strawberries
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Preheat the oven to 325ËšF with a rack in the middle position. Grease a 9-by-5-inch loaf pan and coat it lightly with flour, tapping out the excess. In a food processor, finely grind the pistachios, but be careful not to process to a paste. Add the flour, baking powder, and salt, and pulse until combined. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth. With the mixer running, pour in 1 1/4 cups of the sugar. Cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla, until fully incorporated. Stop and scrape down the sides of the bowl as needed. With the mixer on low speed, add half the flour mixture, then 1/4 cup of the sour cream, followed by the remaining flour mixture, and finally the sour cream, mixing until just barely incorporated. Stop and scrape down the sides of the bowl as needed. Pour the batter into the prepared pan, and bake until the cake is golden brown and a toothpick inserted into 38
the center comes out clean, 55 to 70 minutes. Cool 15 minutes in the pan, then run a dull knife around the edges and remove the cake. Cool on a rack. Just before grilling, make the rose water whipped cream: In the cleaned mixer fitted with the whisk attachment, or another bowl with the electric mixer, whip the cream with the remaining 2 tablespoons sugar and the rose water until soft peaks form. (This can be stored in a covered container in the refrigerator for up to 2 hours.) To grill, preheat a hot fire in a charcoal or gas grill, or preheat a grill pan over medium-high heat. Grease the grates with oil. Cut the cake into 3/4-inch slices and brush them on each side with melted butter. Grill, turning once, until deep brown grill marks appear on both sides and the cake is warm, about 2 minutes per side. Serve the cake warm, topped with the whipped cream and strawberries.
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MINT TEA RUM PUNCH
Serves 6 to 8 • • • • • •
1/2 cup fresh lime juice 1 bunch fresh mint leaves 1/3 cup sugar 1 quart chilled green tea 8 ounces white rum 6 to 8 lime wedges
In a large pitcher, muddle together the lime juice, mint, and sugar with a wooden spoon until the leaves are lightly bruised, to release the flavor. Pour in the tea and rum and stir to combine. Refrigerate until ready to serve. Serve in cocktail glasses filled with ice, garnished with lime wedges.
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WITH AMERICAN LAMB, THE POSSIBILITIES ARE ENDLESS.
START FEEDING YOUR
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