July 25, 2005

Grilled Lamb with Garlic

Chuletas de Cordero Con Ajo y Perijil de Candida Acebo
AKA Candida's Grilled Lamb with Garlic and Parsley
from La Cocina de Mama

4 garlic cloves, minced
1/4 cup minced fresh parsley
kosher or sea salt
2 TBSP extra virgin olive oil
2 TBSP dry red wine
8 loin lamb chops, about 2 pounds

In a mortar mash to a paste the garlic, parsley, and 1/4 teaspoon salt. Stir in the oil and wine.

Brush the chops on both sides with oil and sprinkle with salt. Grill, preferably on a covered barbecue, and when almost done to taste, spoon the mortar mixture over the chops, give a brief turn, sprinkle with salt and serve.

Notes: As part of my determination to cook at least one dish from each of the myriad of cookbooks I've accumulated over the last couple of years, I tried this out. I made it in my trusty cast-iron grill pan, with two shoulder lamb chops as that's what I had standing by. It seemed to me that brushing on the wine mixture so close to the end would diffuse the effect, so I had it on both sides somewhat earlier in the game (and probably will need to be very careful in the future to monitor it so as to keep the parsley from burning). I was amazed at the keen taste of the meal, despite its simplicity. Definitely a keeper.

Posted by Jennifer at July 25, 2005 8:44 PM | TrackBack

Agreed. It ended up being more flavorful than it had any right to be (or than I'd expected it to be), given the fact that it didn't marinate first or anything. Yum!

Posted by: Michael at July 25, 2005 10:23 PM
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