This is what she wanted, and wow it was good. Timing was perfect on everything, almost like I know what the hell I'm doing in a kitchen. HAH. It was really actually pretty amazing if I do say so myself. And very very special. It takes quite a bit to get me to swallow the price tag on those loin chops, but they are really quite the treat and were cooked absolutely perfectly, so tender, so flavorful, so good.
Here it is (text copied from the FB note)
Lamb Chops, Beet Salad with Cous Cous and corn, Potato Salad and grilled Red peppers.
Here is the break down:
Lamb:
Lamb is an American Loin Chop marinated pre-grilling in a Rosemary pesto.
in the pesto:
Garlic (lots)
Fresh Rosemary
Parsley
Coarse Sea Salt
Dried Thyme (didn't have any fresh)
Olive Oil
(first 5 were pulsed to a fine consistency in a food processor - then oil drizzled until I hit the desired consistency)
I covered both sides of the loin chop with the pesto and let it rest at Room Temp for 20 min while I made everything else.
Then they went on the grill, 4 min on one side (lid off - very hot fire), 6 min on second side, rested covered with foil for another 2-3 min and then served.
Beet Salad:
Started with our new favorite salad we created:
2 raw peeled beets
4-6 med size peeled carrots
1/2 of a med vidalia onion
all that gets grated in a food processor, you don't want to handle beets more than you need to. Trick to peeling them is to do it under cold water. No staining.
Then I picked up two ears of the first crop of florida corn and put the cob (husk removed) directly on the grill. Got it nice and carmelized and cooked.
Took the kernels off and added them to the mix.
Dressed it with Balsalmic Vinegar, Shoyu soy sauce, 1 tsp of the pesto I just made, olive oil, lots of fresh black pepper, dried dill. Mixed that up and let it sit until the cous-cous was finished.
I cooked two cups of dried cous-cous in two cups of lightly salted water, added about 2/3 of that to the beet salad about 10 min before serving/plating.
Potato Salad:
3 pounds of yukon gold potatoes cut into 1cm cubes, boiled till tender. Drained and cooled with cold tap water.
4-6 ribs of diced celery
2 large scallions
1/3 of a bunch of curley leaf parsely (more texture than flat leaf and holds up better to potatos) finely chopped.
Mixed that all up with a dressing of:
Dijon Mustard
Balsalmic Vinegar
Orange Juice
Colman's Mustard Powder
Olive Oil
Tossed well to coat and then added some paprika, black pepper and some salt (to taste).
Peppers:
red bell peppers seeded, halved, grilled/blackened then roughly chopped and served hot.
The potato salad was cold, beet salad not cold about room temp, peppers warm and lamb hot.
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2 comments:
Question...The rosemary pesto sounds good. Were these 1 or 2 bone chops, trying to get a sense of done-ness. 10 min total on a hot fire by your words...mid well for 1 bone chops.
Talk to me, I like the rosemary pesto, nice slant on a fins-herb, parsley thing I like to do with red wine.
Hans
Photo of plate
They were very thick 1 bone (loin chops - not rib or shoulder chop).
It was the perfect pink inside but not raw, a good char as well. Just on the rare side of medium. the thickest one was a hot rare at the bone.
I was losing coals on the charcoal grill at the end or it probably would have been 4 and 4.
The rosemary pesto - soooo good.
about 8 smallish cloves of garlic, leaves from 5-6 4" long rosemary branches, coarse salt and then maybe the tops of 4 parsley sprigs (more for volume and color). Chop chop chop then drizzle oil in.
Simple. and so good. I'll be repeating it.
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