Thursday, June 20, 2013

Wood-fire grill - lamb chops

Red lobster brags about its wood-fire grill.  I can do that, too.  My cottonwood trees donate plenty of little branches.  The wood is free and any scout knows that wood coals impart a fine smoky flavor.

A small fire built in a regular grill will burn down to coals.

I started with lamb shoulder chops.  They marinated a couple of hours with a dry rub of kosher salt, pepper, and chopped garlic.

Fresh corn is starting to appear in the stores. Rubbed with a little olive oil it cooks well on the grill.

Add a chopped salad and presto - dinner for two

That green stuff is a homemade  chimichurri sauce.   It is used for grilled meat. It is originally from Argentina but is served in the U.S. also. The sauce is basically a mixture of a vinaigrette and chopped herbs.

I used olive oil and lime juice for the vinaigrette.  Herbs included parsley and mint (for the lamb) from the yard.  I threw in a chopped garlic too.  Make it ahead of time and let it come together.