Yes My Little Lamb Chop

Sauc-B-Q – Looking for something different to grill this weekend, what do you think.

Lamb.

Because of the high, dry heat I would go with a quick cooking cut like chops or cubed sirloin for kebabs. Also because of the high, dry heat both cuts need to be prepared before they hit the grill.

For the chops, a quick rub down with olive oil, salt and pepper immediately before cooking is sufficient. The bigger issue with the chops is whether or not to French the chop. Frenching, as a verb, is to clean the bone of any meat, grizzle or fat: A very classic presentation; a very time consuming presentation - involving trimming, scrapping the bone with the backside of a knife and rubbing the bone with cheesecloth until nothing remains but the bone itself. The upside is a neat and traditional lamb chop, the downside is a clean bone will burn on the grill, meaning you have to wrap the bone of Frenched chop in foil to avoid blackening the exposed bone. The boneless kebab requires only a marinade with a little acid to help tenderize the meat.

In either case avoid marinades or preps that call for onion, shallots, garlic or herbs all will burn up on the grill before the chops are done – the flavoring comes on the plate and the grill not the marinade - pick a strong flavor to compliment the taste of grilled meat - pesto or aioli are the ways to go.

Lamb, olive oil and garlic are a trinity; one that if not divine then is at least seriously holy. As far as a pesto goes, I would cut in a little mint and parsley into the basil to make a lamb specific sauce. Aioli goes well with both the lamb and grilled potatoes.

Chickpeas are a natural accompaniment to lamb but they are hard to prepare on the grill – they just fall between the grates – couscous has the same problem AND it is hard to get the tongs around couscous. Instead, go with potatoes: Par-cook them in the microwave until about half done (Depending on the size: ½ or ¼ new potatoes, place in a glass bowl with 2 Tablespoons of Water, 1 of Oil, cover and cook until a knife tip goes in with a little pressure but doesn’t come out), toss with salt, pepper and olive oil, set aside for the grilling.

Place the potatoes over the hot grill for about a minute move then move to a spot on the grill where they will be heated indirectly. Grill the Lamb 3-4 inches above the flame – Figure (depending on heat, distance to grill and other variables, figure roughly 3 ½ minutes per side for rare, 4 for medium rare, 4 ½ for done). Remove from the grill and cover the chops or kebabs with foil for 5 or so minutes – if you cut into it straight off the grill, it’s not only too hot to eat but all the juices will run out leaving you with a dry piece of meat. While the meat is resting, move the potatoes back over the direct heat, throw a couple of pitas down on the grill. A green or garden salad with a yogurt dressing keeps things light and traditional.

Before Monday gets here spend your weekend voting for your favorite farmer's market. Portland Farmers Market has received the rare and coveted Saucyendorsement but vote as you wish - I'd just hate to see the Sanjaymarket win.