Back in the saddle again

Tonight's Menu

• grilled boneless lamb leg steaks
  
• couscous
  
• green salad "bar"
  

Oh, people. I am very sorry for not posting much at all this summer. It was brutally hot here (SIXTY EIGHT days with temperatures over 100 degrees F)(and the other days it was like 99 or 98 degrees) and I just felt so uninspired the whole time. Now that the seasons are changing, I can feel my cooking mojo returning ever so slowly. The sun is moving south, the back patio (where my grill is located) is once again in full shade during dinnertime, cool breezes are blowing in the evening, and I'm getting excited about cooking some fall food!

Er, not that there was anything particularly fall-ish about this dinner. I'm just sayin'.

Okay, so these were boneless lamb leg steaks. Think like a ham steak, but with lamb. And no bone. Am I overexplaining this? Probably so. Anyway, I put them in a plastic zipper bag, pressed a couple of smashed garlic cloves (not smashed to smithereens, just sort of flattened/squashed and peeled) and a sprig of fresh rosemary up against both sides of the meat, then drizzled in a little olive oil and smooshed it all around before sealing the bag and sticking it in the fridge for a few hours. Before grilling, I sprinkled each side of the steaks with some coarse sea salt. Then I just grilled them over high heat for about four minutes per side. They came out medium, which is how the boys like their steaks, but when I make this again with steaks this thick (about 3/4 inch) I'd only cook one of them for maybe 3 minutes per side and then rest it longer. I like mine a little more pink, yo. Anyway, they were really tender and super delicious! DH thought they tasted just like a really good cut of beef.

The couscous was boring and plain. Just 1.25 cups of water brought to the boil with some butter and salt, then dump in 1 cup of dry couscous, cover and take off the heat. Leave it for at least 5 minutes, then fluff with a fork, adjust the seasonings and serve. BORING. But I can make a salad or something out of the leftovers.

The salad bar tonight was chopped romaine with little bowls containing shredded carrots, sliced cucumber and tomato wedges. Also boring, but everyone likes it.

Here's the timeline:

• Earlier in the day, prepare the meat (with the garlic and whatnot) and stick it in the fridge. You can do this the night before if you prefer.
• About 30 minutes before serving time, take the meat out of the fridge and prepare the salad.
• About 20 minutes before serving time, preheat the grill (this is for a gas grill; adjust accordingly if you're using wood or charcoal).
• Make the couscous, cover and remove it from the heat.
• Put the meat on the grill (about 3-4 minutes per side, depending on thickness).
• Take meat off grill and tent with foil to rest.
• Fluff couscous, season and dump into serving dish.
• Carve meat into serving-size pieces (I did two steaks for four people) and ring the dinner bell!
  

And ANOTHER cool-kitchen supper

Tonight's Menu

• grilled lamb patties
  
• whole-wheat pita
  
• lettuce and tomato
  
• quick pickled onions
• herby yogurt dressing
  

Here's another supper that will keep your kitchen nice and cool, assuming your grill doesn't run out of propane halfway through cooking the lamb like mine did. Oy. (I finished them under the broiler for a couple of minutes, and they were fine. But still.)

I think I've told you that we've been eating a lot of lamb lately, and we've discovered that we really kind of love it. For the patties, I mixed ground lamb with some minced onion and garlic, chopped fresh parsley and cilantro, a bit of olive oil (the ground lamb I buy tends to be VERY lean), salt, pepper, chili powder, and some whole coriander and cumin seeds that were toasted in a dry skillet and then ground to a powder with the mortar and pestle. (Hey, if you've got ground cumin and coriander in your spice cabinet and you can't be bothered to toast and grind whole spices, use what you've got. I'm not here to force anyone to toast and grind spices, though I do think that adds a nice extra layer of flavor.)

The lamb mixture was formed into balls slightly bigger than golfballs and then flattened into patties. Think of them as mini lamb burgers, if you will -- slider sized, rather than burger sized. I grilled them for about 5 minutes per side over medium heat, or I would have if I hadn't run out of propane. Grrr!

The pita was purchased, and the lettuce and tomato was (were?) just leaves of romaine and sliced vine-ripe tomatoes (from the store, because my garden sucks this year AGAIN).

I've made these picked onions before and they are seriously addicting. All I did was whisk together a tablespoon or so of red wine vinegar, maybe a third as much olive oil, and a tiny bit of sugar. Then I tossed in some thinly sliced red onions and just let them sit, stirring/tossing occasionally, while the meat cooked. So good!

For the dressing, all I did was mix some plain Greek-style yogurt with some minced garlic, chopped fresh herbs (mint, cilantro and parsley) and fresh lemon juice.

You can assemble these however you like, but I like to stuff a pita with a couple of lamb patties, some romaine and a couple of slices of tomato, then top it with the pickled onions and drizzle the yogurt dressing on top. This is seriously one of my favorite dinners that I've ever made, people. It beats takeout any day!

Here's the timeline. A LOT of this can be done ahead of time, like even the day before.

• Up to one day ahead, make the yogurt dressing and stick it in the fridge.
• Also up to one day ahead, make the pickled onions (you CAN wait until pretty much the last minute on these, if you don't want to make them ahead).
• And hey, while you're at it, you could totally make the meat mixture ahead of time and form it into patties, refrigerating it on wax-paper-lined cookie sheets until you're ready to grill.
• For that matter, you could wash and portion out the lettuce ahead of time, too! Wow, this timeline is pretty useless, eh?
• Okay, at some point you will need to grill the lamb patties. This will take about 10 minutes total.
• While the lamb is grilling, slice your UNREFRIGERATED tomato. You know not to refrigerate your tomatoes until after they're sliced up or in a mixed salad or something, right? They'll retain a lot more flavor if you keep them out of the fridge as much as possible. So yeah, do this one at the last minute.
• Take the meat off the grill, lay everything out so folks can build their own pita, and serve it up!

More lamb!

Tonight's Menu

• grilled boneless leg of lamb
  
• red onion & rosemary focaccia
  
• green salad "bar"
  

I have no idea what possessed me to buy this boneless leg of lamb at my new neighborhood farmers market last weekend. At $9 a pound, it's by far the single most expensive piece of meat I've ever purchased or prepared. As such, I was terrified of screwing it up, so I turned to Mark Bittman's How To Cook Everything, my go-to cookbook when I'm preparing something unfamiliar for the first time. And he didn't steer me wrong!

Guided by Bittman, and adapting based on the flavors my family likes and the ingredients I had on hand, here's what I did. First I butterflied the leg out so it was a bit more even in terms of thickness and whomped it into a Pyrex baking pan. Then I mashed up several garlic cloves (seriously, like half a head) with some kosher salt and freshly ground pepper in my mortar and pestle. I dumped the garlic into a bowl, then added a giant handful of chopped fresh herbs: parsley, sage, rosemary, thyme, fennel fronds and cuban oregano. All but the parsley was from my own herb patch (my parsley has gone completely to seed -- boo!). I mixed that together as best I could, then drizzed in some EVOO until it formed a loose paste. Then I rubbed this mixture all over both sides of the lamb, being sure to get it into all the nooks and crannies. I covered the lamb tightly with plastic wrap and stuck it in the fridge for a few hours, then I brought it back up to room temperature before grilling it over high heat for about 13 minutes per side. After letting it rest for about 5 minutes, I sliced it very thin to serve.

Oh. Mah. Gawd. It was SO GOOD. The thinner ends were done medium and the thicker bits were medium-rare. The whole thing was SO flavorful and tender! The boy thought it tasted a bit like beef, and it really kind of did, but it was like really GOOD beef. So yummy! This is definitely going on the menu at my next big backyard barbecue! (Sorry, vegetarian peeps. I'll have stuff for you too, I promise!)

I've made the focaccia before. It's from the bread book. I made it with the olive oil dough and it was tender and delicious.

It's been a while since we had a green salad up in here! There are so many other good veggies to be had right now, but our cupboards were kind of bare so salad it was. This was romaine with sliced carrots & cucumbers and little grape tomatoes. Kind of boring, but it worked well with the rich meat.

Here's the timeline:

• Earlier in the day, mix up the garlic & herbs, rub it into the lamb, and refrigerate.
• About 45 minutes before serving, pull the lamb out of the fridge and prepare the focaccia from refrigerated dough.
• Make the salad while the focaccia is resting.
• Preheat oven; light grill.
• Put focaccia in oven and set timer for 25 minutes.
• IMMEDIATELY put lamb on grill.
• Turn lamb halfway through the 25 minutes.
• When timer goes off, take focaccia out of oven and lamb off grill.
• Rest lamb for 5 minutes (the focaccia will be fine sitting during this time).
• Slice lamb thinly.
• Slice focaccia into wedges.
• Serve it up!

I had a craving

Tonight's Menu

• lamb kofta kebabs w/minted yogurt
  
• za'atar bread
  
• marinated red onions and cherry tomatoes
  

We've been eating a lot of lamb lately, owing in part to the fact that the new farmers market that just opened in my neighborhood (yay!) has a vendor that sells local, pastured lamb in a variety of cuts. I like to load the ground lamb with spices and make little meatballs out of it, but tonight I had a craving for lamb on the grill. Kofta kebabs were just the ticket!

Bear with me, because as usual I don't have an actual recipe, but I can tell you what I did. First, I stuck a heel of stale bread into the food processor and whizzed it up until I had fresh bread crumbs. I was afraid dry crumbs would make the meat too crumbly. To the bread crumbs, I added some chopped fresh parsley, kosher salt, garam masala, chili powder, paprika and grated onion (fresh onion, not dried -- just peel it and run it over the large holes of a box grater). I also ran a good-sized garlic clove over my microplane zester (love this tip -- no need to peel the garlic!) and added that as well. I pulsed it for a bit to blend the ingredients, then added a pound of ground lamb and one large egg. Whiz it around until it's all combined, then form the meat into sort of oblong sausagey shapes and thread a metal skewer through each one (or a soaked bamboo skewer). Then grill them over high heat on well-oiled grates for about 4-5 minutes per side or until done through.

The yogurt sauce was easy -- just mix some greek-style yogurt with chopped fresh mint, a tiny bit of lemon juice, and a tiny bit of minced garlic. It makes a nice accompaniment to the meat.

I have made za'atar bread before. We all love this as an alternative to focaccia, and again, it went so nicely with the flavors of the meat.

For the little marinated salad I served alongside, all I did was cut a red onion in half lengthwise and then slice it VERY thinly crosswise, dumping the little onion slivers into a non-reactive bowl. I added halved cherry tomatoes (actually, I think these were grape tomatoes, but it doesn't matter) along with some chopped fresh parsley and oregano. Then I mixed some red wine vinegar with a TINY bit of sugar and a small amount of EVOO (use more vinegar than oil), poured that over the onions and tomatoes, seasoned with a bit of kosher salt, and tossed it all together. I just let this sit on the countertop at room temperature while I made the rest of the meal. It was very refreshing!

This whole meal was freaking fantastic, if I do say so myself! I had such a craving for something Middle Eastern or Mediterranean and this was perfect. The lamb kofta reminded me very much of a Romanian dish called mici, and I am half convinced that my occasional craving for spiced meat on the grill is an ancestral memory of some kind (I am one-eighth Romanian on my Dad's side). Every now and then, I need a little garlic and paprika in my life, you know?

Here's my suggested timeline for this meal. This is not exactly the one I followed, but it's the one I WOULD follow when I made this again.

• Earlier in the day, make the minted yogurt and stick it in the fridge.
• Also earlier in the day, make the meat mixture and put it in the fridge. It's easier to work with when it's cold.
• About an hour before serving time, make the marinated onions and tomatoes and let them sit on the countertop while you do the rest.
• About 40 minutes before serving time, prepare the za'atar bread (it has to rest for 20 minutes while the oven gets hot, then it cooks for 15 minutes or so).
• About 20 minutes before serving time, light the grill and put the meat on skewers while it heats.
• Put the za'atar bread in the oven.
• Put the meat on the grill. Turn after 4-5 minutes.
• Take the meat off the grill and the bread out of the oven.
• Slide the meat off the skewers so no one ends up in the emergency room (I speak from experience with metal skewers, here -- those suckers get HOT).
• Slice the bread into wedges, pull the yogurt out of the fridge, give the salad another toss and serve it all up!

Lamb pita FTW!

Tonight's Menu

• tiny spiced lamb meatballs w/tzatziki
  
• whole-wheat pita
  
• green salad "bar"
  

Hey, so I cooked lamb for the first time ever tonight and it was surprisingly (because as you longtime readers know, I don't have such a great track record with kitchen experimentation) delicious! It almost tasted like I knew what I was doing! Weird!

What I did was take a couple of cloves of garlic and some fresh herbs from my garden (mostly parsley, with a bit of oregano and mint -- my mint is JUST NOW coming back from winter) and whiz them up in a little mini food processor that I always forget I have. It made a sort of paste, which I added to 1.5 pounds of ground lamb, some salt and pepper, dried cumin and coriander, chili powder, garam masala, an egg and some dry bread crumbs. I formed it into teeny tiny meatballs, using about a teaspoon of lamb mixture for each ball, and put them on a foil-lined baking sheet. Then I popped them in the oven at 400 degrees F for about 25 minutes. (Digression -- I ALWAYS bake my meatballs instead of frying them. It's so much easier, and there's less to clean up. Plus they are lower in fat, without the added oil and whatnot. Try it!)

Oh, people. They were so good! Really aromatic without any one spice overpowering another. I only wish I had measured the spices, so I'd know how much to tell you to use if you make this. You'll just have to wing it like I did!

I had never made tzatziki before tonight, either. I know! I love it and could eat it on just about anything, but I've never actually MADE it, and it was so easy! All I did was peel and grate a bit of cucumber (I used the seedless kind, but if you use the regular just scrape out the seeds before grating) onto a paper towel, then wrap it all up and squeeze it over the sink to get most of the water out. Then I dumped the cucumber into a bowl and added a couple of very finely minced garlic cloves, the juice of half a lemon, and a bit of EVOO. I tossed that around with a fork to combine, then stirred in about a cup of Greek-style yogurt (I found this at my local SuperTarget, believe it or not) and a wee bit of salt to taste. I refrigerated it for a few hours to let the flavors meld before serving. It was really good, but I used a WEE bit too much garlic, I think. I'm sort of breathing fire now. At least I don't have to worry about vampire attacks for the next few days. Hee!

The pita was purchased. I've heard it's easy to make and keep meaning to try it, but not tonight!

The salad bar was chopped romaine lettuce, sliced green onions, sliced carrots from the garden, and the last of the cherry tomatoes.

What I did, and no one else really followed my example, was fill my pita with chopped romaine, top that with some meatballs, and drizzle some tzatziki on top. It was pure heaven, people. Thank goodness there were leftovers!