Moroccan-style Grilled Harissa Rack of Lamb with Summer Succotash

Ingredients

6 tablespoons extra-virgin olive oil
2 tablespoons harissa paste
2 frenched small 8-rib racks of lamb (about 1-1/4 pounds each), trimmed of all but a thin layer of fat
Kosher salt and freshly ground black pepper
3 ears corn, husked
2 small zucchini, quartered lengthwise
4 ounces green beans, trimmed

Method

  1. Prepare an outdoor grill for medium-high cooking over direct heat.
  2. In a small bowl, mix 3 tablespoons of the olive oil and the harissa paste together.
  3. Season the lamb racks with salt and pepper. Spread the harissa mixture all over the lamb.
  4. Grill the lamb for about 15 minutes, turning occasionally, or until an instant-read thermometer inserted horizontally into the center of the lamb registers 125°F for medium-rare. Transfer the lamb to a carving board and let stand for about l0 minutes.
  5. Coat the corn, zucchini, and green beans with 2 tablespoons of the olive oil and season with salt and pepper.
  6. Grill the vegetables, turning occasionally and removing them from the grill when they are lightly charred, about 2 minutes for the green beans, about 5 minutes for the zucchini, and about l0 minutes for the corn.
  7. Cut the corn kernels off the cobs and transfer the kernels to a large bowl.
  8. Cut the zucchini into bite-size pieces and add to the bowl. Add the green beans and drizzle the remaining 1 tablespoon olive oil over the succotash and toss to coat. Season to taste with salt and pepper.
  9. Mound the succotash on four dinner plates or a large platter. Cut the lamb racks into individual chops and place over the succotash. Drizzle with the carving juices and serve.

Makes 4 servings.

Source: What’s for Dinner?

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Hummus and Grilled Chicken

Ingredients

2 boneless, skinless chicken breasts
juice of 1/2 lemon
1/3 cup olive oil
salt and freshly ground black pepper
2 teaspoons toasted sesame seeds
1 teaspoon ground cumin
1/2 teaspoon paprika
8 slices ciabatta-type bread
salad leaves, to garnish

Hummus

1 (15 oz) can chick-peas, drained
4 tablespoons tahini
4 tablespoons Greek yogurt
2 cloves garlic, crushed
1 tablespoons olive oil
juice of 1 lemon

Method

  1. Place chicken breasts in a shallow dish.
  2. In a bowl, mix together lemon juice, 2 tablespoons of the olive oil, salt and pepper and pour over chicken. Cover and leave in a cool place for 1 hour.
  3. To make the hummus, place chick-peas, tahini, yogurt, garlic, olive oil, lemon juice, salt and pepper in a blender or food processor and process to form a slightly grainy paste.
  4. Grill the chicken breasts under a preheated grill for 15 minutes, turning once, until cooked through. Cut into slices and keep warm.
  5. Mix together the sesame seeds, cumin, paprika and salt.
  6. Drizzle the bread on both sides with olive oil and toast under the grill.
  7. Spread some hummus on each piece of toast, top with chicken slices and sprinkle with sesame seed mixture.
  8. Drizzle with remaining olive oil and serve, garnished with salad leaves.

Makes 4 to 6 servings.

Source: North African Cooking

Grilled Breakfast

Ingredients

4 portobello mushrooms, sliced
16 cherry tomatoes, on the vine
olive oil spray
2 good-quality pork sausages, skins removed
4 rashers of good-quality lean smoked back bacon, fat trimmed
2 free-range eggs
1 tsp white-wine vinegar
2 slices of sourdough bread, cut on the diagonal
150 g blueberries
2 x 1-cup glasses of orange juice

Method

  1. Heat the oven to 200°C.
  2. Lay the mushrooms and tomatoes on a foil-lined tray. Spray with the oil and roast in the oven for 15 minutes until they have browned and are cooked through.
  3. While the vegetables are cooking, heat the grill to very hot. Shape the sausages into 2 patties. Lay these onto the grill pan and place under the grill for 3-4 minutes, turning occasionally, until cooked.
  4. Spray the bacon with oil and grill for 2 minutes on each side.
  5. Meanwhile, fill a small pan three-quarters full of water and bring to the boil.
  6. Crack one egg into a cup. Add the vinegar to the pan then, using a wire whisk, swirl the water around to create a whirlpool. Slowly tip the egg into the centre of the whirlpool. When the water comes back to the boil, remove the pan from the heat, cover and leave for 2-3 minutes, then remove the egg with a slotted spoon and drain briefly on kitchen paper. Repeat with the second egg.
  7. Lay the bread on the griddle pan and cook until crisp, about 1 minute each side.
  8. Split everything between two plates and serve with the blueberries and orange juice.

Makes 2 servings.

Source: Gizzi Erskine

Grilled Lamb Chops with Orange-Rosemary Rub

Ingredients

1 small russet or baking potato
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 Tbsp olive oil
Kosher salt and freshly ground black pepper
zest of 1 orange
1 Tbsp finely chopped rosemary
1 small garlic clove, finely chopped
3 loin lamb chops

Method

  1. Place potato in a medium stockpot over high heat, and add enough water to cover. Bring to a boil and cook until potato is fork-tender, about 25 minutes.
  2. Remove potato from water and let cool. When cool enough to handle, cut lengthwise into 4 slices.
  3. Brush potato wedges, zucchini, and yellow squash with olive oil. Season with salt and pepper to taste, and set aside.
  4. Preheat grill to high heat.
  5. In a small bowl, combine orange zest, rosemary, garlic, and salt. Set aside.
  6. Season lamb chops with salt and pepper, and grill one side 3 to 5 minutes for medium-rare to medium.
  7. Place prepared vegetables on grill and cook until tender, about 7 minutes, turning as needed.
  8. Turn chops over and place half the orange mixture on top. Cook another 3 to 5 minutes, flip over, and transfer to a warm plate.
  9. Top with remaining orange mixture and serve with the grilled vegetables.

Makes 1 serving.

Source: The Oprah Magazine

Grilled Mackerel with Roasted Tomatoes

Ingredients

500 g vine-ripened tomatoes
1 garlic bulb, halved
sea salt and freshly ground black pepper
1 tbsp olive oil
6 lime leaves, thinly sliced
1 x 400 g mackerel, cleaned and gutted
1 tsp lime juice

Method

  1. Heat the oven to 180°C and the grill on high.
  2. Wash and dry the tomatoes, then cut in half. Pop them cut-side up into a roasting tray with the garlic, season with salt and pepper and drizzle with half the olive oil. Roast in the oven for 30 minutes, or until the tomatoes have softened and started to char and the garlic is nicely soft.
  3. Squeeze the garlic out of its skin and gently stir into the tomato along with the lime leaves.
  4. Return to the oven and cook for another 10 minutes.
  5. Meanwhile, grab the mackerel and rub it liberally inside and out with salt, pepper and the remaining olive oil.

  6. Place the fish on a grill pan layered with foil, pop under the preheated grill and cook for 6 minutes, or until the skin is crispy golden and charred in places. Repeat on the other side.
  7. When the tomatoes are done, remove from the oven, squeeze over the lime juice and season with salt and pepper. Arrange on a serving tray, placing the mackerel on top. Serve immediately.

Makes 2 servings.

Source: Gizzi Erskine