Serves 6
For the Grilled Lamb
4 pounds lamb chops, 3‒3 ounce (nt.wt.) chops per person
1 cup white wine
2 cups olive oil
1 ounce (nt.wt.) fresh rosemary sprigs
6 garlic cloves, minced
1 yellow onion, roughly chopped
1 tablespoon freshly ground black pepper
Kosher salt, to taste
Combine all ingredients in a container except for the salt. The lamb must be marinated in the refrigerator at least 12 to 24 hours before cooking. To cook the lamb remove it from the marinade, season it with salt, and grill over a medium flame for about four to seven minutes per side, depending on desired doneness. Let rest for 5 minutes before serving. (Note: If flame flares up during cooking pull meat off with long tongs until it subsides.)
For the Orzo Salad
1 pound orzo pasta, cooked according to package directions & then chilled
2 cups Texas Watermelon, ½-inch cube
6 ounces feta cheese, crumbled
¾ cup Kalamata olives, sliced
½ a red onion, diced
25 fresh basil leaves, chiffonade
3 garlic cloves, minced
½ cup balsamic vinegar
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Juice of 1 lemon
25 fresh mint leaves
1 & 2/3 cup olive oil
1 teaspoon each kosher salt and freshly ground black pepper
Place the cooked and chilled orzo in a large bowl and add the watermelon, feta cheese, olives, onion, and basil; set aside.
Put the garlic, vinegars, mustard, honey, lemon juice, mint leaves, salt and pepper in a food processor or blender and purée. With the motor still running drizzle in the oil to form an emulsion. Taste and adjust seasonings with salt and pepper if necessary. Pour over the orzo and toss well. Refrigerate for several hours to overnight before serving.
Recipe by Chef Michael Flores • © 2010 Mis En Place, LLC
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