Grilled lamb with mediterranean salsa - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| 6 | tablespoons | Chopped fresh rosemary |
| 2 | 1 1/2-lb racks of lamb, each cut into double chops | |
| 2 | tablespoons | (1/4 stick) butter |
| ½ | pounds | Fresh wild mushrooms (such as shiitake, crimini or oyster), cut into small strips |
| 1 | tablespoon | 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 | |
| ½ | cup | Black brine-cured olives (such as Nicoise), pitted, chopped |
| 1 | tablespoon | Minced anchovies |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Chopped fresh oregano |
| 1½ | teaspoon | Chopped fresh thyme |
| ¼ | cup | Balsamic vinegar |
| 3 | cups | Arugula or mustard greens |
| Bulgur & Herb Pilaf (separate recipe) | ||
Directions
LAMB
SALSA
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 ½ 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.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>