vinaigrette: Whisk the wine, vinegar, garlic, salt, and pepper together in a small bowl. Gradually whisk in the oil. Cover with plastic wrap and set aside at room temperature for at least 30 minutes and up to 8 hours.
5. Preheat the grill for direct cooking over very high heat (500°F).
6. Remove the lamb from the marinade, shaking off the excess, and discard the marinade. Place the lamb on the cooking grate and close the grill lid. Cook, turning occasionally, with the lid closed as much as possible, until the lamb is well browned and an instant-read thermometer inserted in the center of the lamb reads 130°F for medium-rare, 12 to 15 minutes. Transfer the lamb to a carving board and let stand for 5 minutes.
7. Toss the greens, cucumber, and tomatoes with the vinaigrette in a large bowl. Spread on a very large platter. Sprinkle with the feta and olives.
8. Carve the lamb across the grain on a slight diagonal into thin slices. Arrange in overlapping slices over the salad, drizzle the carving juices on top, and serve immediately.
Â
Mamaâs Smothered Lamb and Potato Casserole
Makes 6 servings
This is family cooking at its bestâthe ultimate one-pot, no-fuss dinner, cooked on the grill. Just toss the meat and vegetables together and let it cook so all of the flavors combine. This uses inexpensive shoulder chops that take a while to cook to tenderness, but itâs well worth the wait!
¼ cup red wine vinegar
6 lamb shoulder chops (each about 8 ounces)
4 tablespoons extra-virgin olive oil, divided
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
4 large red-skinned potatoes, each cut into quarters
3 large carrots, cut into 1-inch lengths
3 large celery ribs, cut into 1-inch lengths
2 medium onions, each cut into quarters
12 garlic cloves, smashed under the flat side of a knife and peeled
3 tablespoons chopped fresh flat-leaf parsley, plus more for serving
½ teaspoon red pepper flakes
½ cup dry white wine
1. Preheat the grill for indirect cooking with medium heat (400°F).
2. Whisk the vinegar with 2 cups water in a large bowl. Add the lamb chops, turn to coat with the vinegar mixture, and let stand for 1 minute. Drain, but do not rinse. Pat the lamb chops dry with paper towels. Brush both sides of the chops with 2 tablespoons of the oil and season with 1 teaspoon salt and ½ teaspoon pepper. Transfer to a baking sheet and set aside.
3. Mix the potatoes, carrots, celery, onions, garlic, parsley, and red pepper flakes together in a large (turkey-size) disposable, aluminum foil roasting pan. Toss with the remaining 2 tablespoons oil and 1 teaspoon salt and ½ teaspoon pepper. Arrange the lamb chops on the vegetable mixture and pour the white wine over all.
4. Place the roasting pan with the lamb on the cooking grate over the unlighted burner(s) and close the lid. Cook for 1½ hours. Remove the lamb chops (you can put them on the grill for a moment), stir the vegetable mixture, and return the lamb to the pan. Continue cooking until the lamb is very tender, about 30 minutes more.
5. Using a slotted spoon, transfer the lamb chops and vegetables to a serving bowl. Skim and discard the fat from the cooking juices in the pan, then pour the juices over the lamb and vegetables. Sprinkle with additional parsley and serve hot.
Â
----
* * * Â Â Â Kitchen ER Â Â Â * * *
T rue story about why outdoor cooking is great: I had a friend of mine make Leg of Lamb Mediterranean Salad for one of his famous dinner parties so I could get some feedback from his guests. In the middle of his party, the kitchen sink sprang a major leak, and plumbers arrived to make an emergency repair. The dinner went on, without a hitch, because the casserole ingredients were ready and waiting in the fridge, and the lamb was cooked and carved outside. And the plumbers loved the leftovers.
----
Â
----
* * *    Vinegar Wash    * * *
I n Italy, they
5. Preheat the grill for direct cooking over very high heat (500°F).
6. Remove the lamb from the marinade, shaking off the excess, and discard the marinade. Place the lamb on the cooking grate and close the grill lid. Cook, turning occasionally, with the lid closed as much as possible, until the lamb is well browned and an instant-read thermometer inserted in the center of the lamb reads 130°F for medium-rare, 12 to 15 minutes. Transfer the lamb to a carving board and let stand for 5 minutes.
7. Toss the greens, cucumber, and tomatoes with the vinaigrette in a large bowl. Spread on a very large platter. Sprinkle with the feta and olives.
8. Carve the lamb across the grain on a slight diagonal into thin slices. Arrange in overlapping slices over the salad, drizzle the carving juices on top, and serve immediately.
Â
Mamaâs Smothered Lamb and Potato Casserole
Makes 6 servings
This is family cooking at its bestâthe ultimate one-pot, no-fuss dinner, cooked on the grill. Just toss the meat and vegetables together and let it cook so all of the flavors combine. This uses inexpensive shoulder chops that take a while to cook to tenderness, but itâs well worth the wait!
¼ cup red wine vinegar
6 lamb shoulder chops (each about 8 ounces)
4 tablespoons extra-virgin olive oil, divided
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
4 large red-skinned potatoes, each cut into quarters
3 large carrots, cut into 1-inch lengths
3 large celery ribs, cut into 1-inch lengths
2 medium onions, each cut into quarters
12 garlic cloves, smashed under the flat side of a knife and peeled
3 tablespoons chopped fresh flat-leaf parsley, plus more for serving
½ teaspoon red pepper flakes
½ cup dry white wine
1. Preheat the grill for indirect cooking with medium heat (400°F).
2. Whisk the vinegar with 2 cups water in a large bowl. Add the lamb chops, turn to coat with the vinegar mixture, and let stand for 1 minute. Drain, but do not rinse. Pat the lamb chops dry with paper towels. Brush both sides of the chops with 2 tablespoons of the oil and season with 1 teaspoon salt and ½ teaspoon pepper. Transfer to a baking sheet and set aside.
3. Mix the potatoes, carrots, celery, onions, garlic, parsley, and red pepper flakes together in a large (turkey-size) disposable, aluminum foil roasting pan. Toss with the remaining 2 tablespoons oil and 1 teaspoon salt and ½ teaspoon pepper. Arrange the lamb chops on the vegetable mixture and pour the white wine over all.
4. Place the roasting pan with the lamb on the cooking grate over the unlighted burner(s) and close the lid. Cook for 1½ hours. Remove the lamb chops (you can put them on the grill for a moment), stir the vegetable mixture, and return the lamb to the pan. Continue cooking until the lamb is very tender, about 30 minutes more.
5. Using a slotted spoon, transfer the lamb chops and vegetables to a serving bowl. Skim and discard the fat from the cooking juices in the pan, then pour the juices over the lamb and vegetables. Sprinkle with additional parsley and serve hot.
Â
----
* * * Â Â Â Kitchen ER Â Â Â * * *
T rue story about why outdoor cooking is great: I had a friend of mine make Leg of Lamb Mediterranean Salad for one of his famous dinner parties so I could get some feedback from his guests. In the middle of his party, the kitchen sink sprang a major leak, and plumbers arrived to make an emergency repair. The dinner went on, without a hitch, because the casserole ingredients were ready and waiting in the fridge, and the lamb was cooked and carved outside. And the plumbers loved the leftovers.
----
Â
----
* * *    Vinegar Wash    * * *
I n Italy, they
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