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.