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Grilled Lamb with Mediterranean Salsa


Lamb
1 c Olive oil
6 tb Chopped fresh rosemary
2 1 1/2-lb racks of lamb, each cut into double chops


Salsa
2 tb (1/4 stick) butter
1/2 lb Fresh wild mushrooms (such as shiitake, crimini or oyster), cut into small strips
1 tb Plus 1/2 C olive oil
3 Garlic cloves, sliced
4 Plum tomatoes, seeded, diced
1 Zucchini, cut into small strips
1 Yellow squash, cut into small strips
1/2 c Black brine-cured olives (such as Nicoise), pitted, chopped
1 tb Minced anchovies
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 1/2 ts Chopped fresh thyme
1/4 c Balsamic vinegar
3 c Arugula or mustard greens
Bulgur & Herb Pilaf (separate recipe)


FOR LAMB: Combine oil and rosemary in large glass baking dish. Add lamb; turn to coat. Cover; chill 4 to 24 hours.


FOR SALSA: Melt butter in heavy large skillet over medium-high heat. Add mushrooms; saute until tender, about 4 minutes. Transfer to large bowl; cool. Heat 1 T oil in same skillet over medium-high heat. Add garlic; saute until golden, about 2 minutes. Add to mushrooms. Add tomatoes, zucchini and next 6 ingredients to bowl; toss. (Can be made 4 hours ahead. Cover, chill. Bring to room temperature before continuing.)


Pour vinegar into medium bowl. Whisk in 1/2 C oil. Pour over vegeta- bles. Toss. Season with salt and pepper.


Prepare barbecue (medium-high heat). Season lamb with salt and pepper. Cook to desired doneness, about 5 min'tes per side for medium-rare.


Arrange arugula in center of each of 4 plates. Spoon warm pilaf and salsa alongside. Place lamb atop salsa.


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