Recipes

Chef Paul Muller, Paul Martin’s, El Segundo, Shares His Recipe for Mesquite Grilled Lamb

Posted Date: August 4, 2009

photo-3-225x300Mesquite Grilled Lamb with heirloom rice, white bean salad
Superior Farms Pure Lamb Racks cut into double chops (2 per person)

Marinade 2 TBL, fresh chopped oregano, 2 each Valencia oranges zest and juice, 2 TBL honey, 3 oz EVOO, 2 Tbl salt, 1 tsp black pepper, 1 tsp chili sauce. Rub each chop with marinade and let rest over night or for at least 3 hours.

White bean salad for 4 people 1 small can cannellini beans (rinsed) 1 each red onion sliced thin and marinated in champagne vinegar, sugar and black pepper over night, arugula, olive oil, salt and pepper. Combine ingredients after onions have marinated overnight. Best served at room temperature.

Lundberg Family Wehani Rice with tomatoes and herbs Use of a rice cooker is the best method. If not steaming is another alternative. Combine 1/2 pound of wehani rice 1 pint of stock (chicken, vegetable, etc) 2 Tbl tomato concasse, 2 Tbl chopped shallots, 1 Tbl chopped Italian parsley, 1 tsp chopped oregano, 1 tsp minced chives, salt and pepper to taste in a heavy bottom pot bring to boil and then to a low simmer until done (should be tender but crisp). (Finish with 3 TB of butter after cooking).

Cooking and Serving – Set up your mesquite, charcoal or gas grill to medium hot, Salt the lamb chops and then grill until desired doneness (be careful if grill is too hot you can scorch or burn the outside) Let rest at least 5-10 minutes before serving.

Serve with generous amounts of the heirloom rice, summer white bean salad and of course a great chilled pinot noir"¦