Bobby Flay's Grill It! (9 page)

Grilled Lamb with Greek Spinach Pita Salad

Grilled Lamb Loin with Pomegranate-Horseradish Glaze

Lamb Chops with Fresh Provençal Herbs, Arugula, and Mustard Vinaigrette

Grilled Lamb Sausage Souvlaki with Red Pepper Yogurt Sauce

Grilled Lamb with Green Pea Sauce and Mint Vinaigrette

Americans don’t eat as much lamb as they do other meats, but it is incredibly popular in Mediterranean, Middle Eastern, and Asian cuisines. Lamb, while far from gamey, does have a distinctive and pronounced flavor and is particularly suited to the bold seasonings favored by those cultures. I like to prepare it Greek style, with tons of garlic and pungent herbs, or play up its natural sweetness in a Moroccan-inspired dish laced with pomegranate. On the flip side, the cuts of lamb that I like to use on the grill, such as tenderloin and rib chops, are also quite delicate and pair beautifully with tender spring vegetables. Refined rib chops and tenderloin are natural choices for an elegant, romantic meal for their impressive presentation factor and delicious taste. Although the cost of such cuts may be somewhat high, it’s definitely worthwhile for a special meal.

Traditionally, lamb ushered in the spring, gracing most Easter and Passover dinner tables. You might still see “spring lamb” advertised around those holidays, but you can find lamb—fresh and frozen, domestically raised and from Australia and New Zealand—available year-round. American lamb is grain-fed and is more tender and milder in flavor than the grass-fed Australian and New Zealand lamb. Cut for cut, American lamb is also much larger. I prefer domestic lamb, but if faced with a choice, I’d always select fresh over frozen, regardless of its origin.

Lamb is graded on its degree of marbling, just like beef. Very little prime lamb is available, but the choice lamb on the market can be very good, especially because lamb needs significantly less marbling than beef to be tender and juicy. To ensure the best possible texture and flavor, I never like to grill my lamb past medium, though I think medium-rare is best. When buying lamb, look for moist, reddish bones, light red meat, and white fat. Dry bones, darker meat, and yellowing fat are indicators of advanced age.

This garlic-mustard mixture is almost like a wet rub, without a lot of oil; the mustard not only acts as a crucial flavoring but also helps as an anchor to keep all of the other flavor components adhered to the lamb. I call for two varieties of mustard here: whole-grain for its robust taste and look, and smooth Dijon for its sharpness. The rest of the ingredients are distinct yet all in perfect balance: smoky paprika and fresh thyme, sweet honey and salty soy sauce, and mellow olive oil and acidic vinegar. As for the garlic, it’d be a totally lesser dish without it!

Serves 4

1. Heat your grill to high.
   
2. Whisk together both of the mustards, the garlic, vinegar, soy sauce, oil, honey, thyme, paprika, and ¼ teaspoon pepper in a medium bowl. Pour half of the mixture into a second bowl and set aside for serving.
   
3. Season the chops on both sides with salt. Brush each chop with some of the mustard mixture and place on the grill, mustard side down. Grill until golden brown and slightly charred, 2 to 3 minutes. Flip the chops over, brush with more of the mustard mixture, and continue grilling to medium-rare, 2 to 3 minutes longer.
   
4. Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes before serving.
   

Just in case you were thinking it, let me tell you that lamb with mint is not overdone—at least in this case. It’s a classic pairing for a reason. Mint’s bright, herbaceous taste is the perfect foil for intensely flavored lamb. But this mint pesto couldn’t be any farther from the insipid mint jelly you might be thinking of. It’s fresh and savory, pungent with garlic, and rich with Parmesan cheese and pine nuts. This delicious pesto is just the right condiment for the simple, tangy-sweet balsamic-honey glazed lamb.

Serves 4

1. Heat your grill to high.
   
2. Whisk together the vinegar and honey in a small bowl and season with salt and pepper. Pour half of the mixture into a separate bowl and set aside for serving.
   
3. Brush the chops on both sides with the oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes, or until golden brown and slightly charred. Turn over, brush with some of the balsamic-honey glaze, and continue grilling for 2 minutes longer for medium-rare.
   
4. Remove from the grill, brush with the reserved glaze, tent with foil, and let rest for 5 minutes. Serve 3 chops per person and top each with a few teaspoons of the mint pesto.
   

Makes approximately ¾ cup

Combine the parsley, mint, garlic, and pine nuts in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until smooth. Add the cheese, season with salt and pepper, and process for a few seconds to combine. Scrape the pesto into a bowl. The pesto can be covered and refrigerated for up to 2 hours. Bring to room temperature before serving.

Making your own flavored salts is easy, and I love the intense flavor they give to meat and fish. You can use just about any herb, so if you aren’t a big fan of rosemary, feel free to substitute fresh thyme or oregano for this particular recipe. To save time, you can make the salt by just mixing together the finely chopped herbs and salt, but making it in a food processor releases the oils in the herbs and adds even more flavor to the salt. Make extra and store it in an airtight container to have on hand anytime you cook.

Serves 4

1. Heat your grill to high.
   
2. Combine the salt and rosemary in a food processor and process until combined.
   
3. Brush the chops on both sides with the oil and season with a few teaspoons of the salt mixture and some pepper. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Flip the chops over and continue grilling to medium-rare, 2 to 3 minutes longer.
   
4. Remove from the grill, tent with foil, and let rest for 5 minutes before serving. Top each chop with a dollop of the black olive sauce, and serve the remaining sauce on the side.
   

Makes ⅔ cup

Combine the mayonnaise, zest, juice, anchovies, and garlic in a food processor and process until smooth. Add the olives, salt, and pepper and pulse a few times just to incorporate the olives, not to puree them. Cover and refrigerate for at least 30 minutes or up to 8 hours before serving.

Five-spice powder includes cinnamon, cloves, fennel seeds, star anise, and Szechwan peppercorns, and while it might sound like an odd combination, the flavors really complement each other. It is used in many Asian dishes and you can find it in the spice section of most supermarkets.

Serves 4

1. Whisk together ¼ cup of the oil, the five-spice powder, and garlic in a medium baking dish, add the lamb and turn to coat in the mixture. Cover and refrigerate for at least 1 hour and up to 4 hours.
   
2. Whisk together the vinegar, soy sauce, sesame oil, sugar, chiles, and remaining 2 tablespoons canola oil in a large bowl and let sit while you prepare the orzo.
   
3. Bring a large pot of salted water to a boil. Add the orzo and cook until just tender, approximately 7 minutes. Drain well, place in the bowl with the dressing, add the green onions and cilantro and mix until combined. Let sit at room temperature while you cook the lamb. Can be made 8 hours in advance and refrigerated. Serve at room temperature or cold.
   
4. Heat your grill to high.
   
5. Remove the lamb from the marinade and season with salt. Place the tenderloins on the grill and cook until golden brown and slightly charred, 3 to 4 minutes. Turn over and continue grilling for 2 to 3 minutes for medium-rare doneness. Remove from the grill and let rest for 5 minutes before slicing into ¼-inch-thick slices. Transfer the orzo to a large platter and top with the sliced lamb.
   

Lamb, spinach, feta, lemon, oregano, dill—these are ingredients you’ll always find on a Greek menu. I am enamored of Greek food because of all of its bold flavors, and I definitely put those to work in this dish. You might not think of lamb as being particularly light, but this dish manages to be just that with its fresh, crunchy salad base. Crisp, grilled pita bread serves as an edible salad plate and makes for a really fun presentation.

Serves 4

1. To marinate the lamb, whisk together 4 tablespoons of the olive oil, the garlic, and oregano in a medium baking dish. Add the lamb and turn to coat. Cover and let marinate in the refrigerator for at least 1 hour and up to 24 hours.
   
2. Heat your grill to high.
   
3. Remove the lamb from the marinade and season with salt and pepper on both sides. Place on the grill and grill until golden brown and slightly charred, 3 to 4 minutes. Turn the lamb over and continue grilling to medium-rare, 2 to 3 minutes longer. Remove to a cutting board, tent with foil, and let rest for 5 minutes before slicing into ½-inch-thick slices.
   
4. While the lamb is resting, brush each pita on both sides with the remaining 2 tablespoons oil and season with salt and pepper. Grill until golden brown and slightly crisp, approximately 30 seconds per side.
   
5. To make the salad, whisk together the lemon juice, vinegar, dill, salt and pepper to taste, and the honey in a large bowl. Slowly whisk in the extra-virgin olive oil until emulsified. Add the spinach, cucumber, tomatoes, olives, and feta to the bowl and toss to combine.
   
6. Top each pita with some of the salad and top with several slices of the lamb.