Mark Bittman Grilled Lamb With Miso Chili Sauce Recipes

Steps:

• Combine miso, ginger, garlic and cayenne in a large bowl, then thin with a little mirin or sake, just until mixture is pasty. Spread meat with this paste, then proceed, or cover and refrigerate for up to 24 hours.
• Start a charcoal fire or gas grill, or preheat broiler or oven; rack should be 4 inches or less from heat source. Grill, broil or roast meat, about 4 minutes a side, until outside is crisp and inside medium-rare. Serve immediately.

Steps:

• To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice; season with salt and pepper. Pat the lamb dry and place it into a shallow platter. Season it well with salt and pepper. Pour 1/2 the vinaigrette over the lamb and let it marinate for at least 15 minutes or up to 2 hours.
• Heat the grill or grill pan and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Cover and let rest for 10 minutes. Carve into thin slices.
• Toss the mache, mint leaves, and scallions in a bowl and season with salt and pepper. Dress the salad with about 3 tablespoons of the vinaigrette and mix well. Place the lamb onto a serving board. To serve, spread the Lemony Chickpea Puree over the lamb and put the greens on top of the puree.
• Drain and rinse chickpeas and put them into a saucepan. Cover with cold water by 2 inches; add the bay leaf and salt and bring to a boil. Reduce heat and simmer beans until tender, about 1 1/2 hours. Drain, reserving about 1 cup of the cooking liquid. Remove the bay leaf and discard.
• Put cooked chickpeas into a food processor or blender. Add the olive oil, lemon juice and zest, garlic, and salt and pepper to taste. Process until smooth; add some of the reserved cooking liquid to thin, if needed. Serve on top of the Grilled Marinated Lamb or put into a serving dish and garnish with a drizzle of olive oil and the parsley.

Steps:

• Combine parsley, mint, olive oil, lemon juice, garlic, red chile flakes, salt and pepper. Rub half of the mixture over 2 pounds of lamb shoulder chops or chunks, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side. Serve with the remaining chimichurri.

Steps:

• Combine 2 tablespoons chili powder, cilantro, oregano, cumin and garlic powder in small bowl. Coat lamb chops with spice mixture. Place lamb chops in glass baking dish. Cover and refrigerate 8 hours or overnight.
• Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots and garlic and sauté 2 minutes. Add red wine, beef stock and remaining 2 tablespoons chili powder. Boil until sauce is reduced to 3/4 cup, about 30 minutes. Remove sauce from heat. Add butter 1 piece at a time, whisking until melted after each addition.
• Prepare barbecue (medium-high heat) or preheat broiler. Grill or broil lamb chops to desired doneness, about 6 minutes per side for medium-rare.
• Place 2 lamb chops on each of 4 plates. Spoon sauce over lamb and serve.

Steps:

• Bring a large pot of water to a boil and salt it. Using tongs, put lobsters in pot, one by one. Cover pot. Cook just until bright red, about 2 minutes each (longer if lobsters weigh more). Remove lobsters from pot with tongs; plunge into a bowl, sink or bucket of ice water; then continue cooking, or refrigerate for up to a day.
• Prepare grill; heat should be medium-high and rack about 4 inches from fire. Cut lobsters in half along back, then grill for 3 to 5 minutes on each side, starting with cut side up, sprinkling with salt and pepper before turning. Lobster is done when meat is firm and opaque. Serve with lemon wedges or melted butter, or both.