Since the middle of spring we have been having warm and sunny days and it has made it possible to have our grill working since then. We love to enjoy the food that is seasonal, fresh and most of it is ingredients we’ve been waiting a whole year to have. Warm days makes me want to eat essentially salads, cold/light soups and whatever food that I can grill. Please, don’t offer me risotto, mashed potatoes or any fall/winter food around this time of the year!! This grilled lamb with pistachio puree, grilled asparagus that was topped off with lemon vinaigrette sums up my perfect dish for this next two months. It’s fresh, colorful and flavorful. The basil puree goes well with any red meat or sandwich and the vinaigrette you can use as a salad dressing.
Ps. I love to read blogs and one of my favorite sections/posts is the one regarding links where bloggers find interesting “subjects” and share them. I tried to do that once but it didn’t work because most of my week I am so busy that I don’t have time to read and create a list of links. However, I really really want to be able to share things that I find on the internet here without being a post only with links. So, I had the idea that every time that I find something that I want to share, I will add it to our food post. Here is the first one that I watched a couple of weeks ago and brought me to tears.
3 T. dijon mustard
3 T. mashed garlic
1 lamb rack, frenched, about 2 lbs., cut in half
kosher salt and pepper
1 lb. asparagus
Preheat your grill to 350F, keeping coals to one side of your grill, or in a side firebox.
Combine mustard and garlic in a small bowl. Set aside.
Chop all herbs, the amounts to what you prefer, so you have 2 c. total chopped. You could also add other herbs that you love. Set aside.
Season lamb with salt and pepper. Place lamb, fat side down, over direct heat. Be careful not to leave it for too long. The fat will create fire over the coals. You just want to brown the lamb. Make sure to turn it over to brown all sides. When finished, rub mustard/garlic over the lamb and press the herb mixture onto it, all sides.
Move lamb away from the coals and cook, indirectly, until lamb is at your desired doneness. Let rest for 10 minutes before slicing.
Top with basil pesto.
1 c. pistachios, shelled and dry roasted
2 c. fresh basil
4 cloves garlic
1/2 c. shredded Parmesan cheese
2 tsp. lemon zest
1 tsp. lemon juice
kosher salt and pepper
1/4 c. + olive oil
Put all ingredients into a food processor and blend, adding olive oil to the desired consistency.
Trim off the woody ends. Toss with olive oil and salt and pepper. Grill over direct heat for 3-4 minutes, depending on the size of the stalks. Drizzle preserved lemon vinaigrette over the top.
PRESERVED LEMON VINAIGRETTE
2 T. preserved lemons, small diced (cut off the flesh, and only use the rind)
2 tsp. chopped chives
2 tsp. sugar
1/2 shallot, minced
1 tsp. salt
1/2 c. champagne vinegar
1 1/3 c. olive oil
Combine all ingredients in a food processor adding olive oil in a slow stream until combined.
Beijos e tchau!
Ludmilla and Marilyn Chudda