Welcome to the Weekly Yum, Coast to Coast with Sacks and Katz. Each week on Stirring the Pot radio, cookbook author and culinary translator, Rebecca Katz joins the conversation. We will lure you into the kitchen to create meals that enhance your health and well being while caressing your tastebuds.
Makes 4 servings
1/4 cup extra-virgin olive oil, plus more for the grill
1/4 cup chopped fresh cilantro or basil
2 tablespoons chopped fresh mint
2 teaspoons minced garlic
1 teaspoon chopped fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
8 grass-fed organic lamb chops
2 tablespoons freshly squeezed lemon juice
Freshly ground black pepper
Put the olive oil, cilantro, mint, garlic, ginger, cumin, coriander, cinnamon, cayenne, and 1/2 teaspoon of saltin a blender or food processor and process until smooth. Place the lamb in a pan in which it fits in a single layer. Pour in half of the marinade and spread it evenly overthe lamb. Stir the lemon juice into the remaining marinade set aside. Cover the lamb and refrigerate for 2 hours.
Preheat an outdoor grill or grill pan to medium- high heat.
Remove the lamb from the marinade, wipe off the excess marinade with paper towels, and sprinkle with salt and pepper. Generously oil the grate or grill pan with olive oil. Put the lamb on the grill and cook until an instant-read thermometer registers 140°F, about 4 minutes on each side depending on thickness, for medium rare. Transfer to a platter and let rest for 5 minutes before serving with a generous drizzle of the lemony reserved marinade.
COOK’S NOTE: To broil, after removing the lamb from the marinade and patting dry, brush it with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the chops on a on a generously oiled broiler pan or a generously oiled wire rack set atop a large, rimmed baking sheet. Broil, turning once, until an instant-read thermometer registers an internal temperature of 140°F, about 3 minutes on each side, for medium rare. Let rest for 5 minutes before serving as directed.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson,Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
(Photo Credit: Leo Gong)