6-28-10

SUMAC & OREGANO LAMB LOLLYS
AND A SHEPARD’S SALAD

SERVES 2-3

Lamb:

1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon sumac
1 tablespoon crumbled fresh oregano
6 petite lamb chops, frenched*

1. In a large Ziploc bag, combine olive oil, salt, and pepper. Place lamb chops inside bag, seal bag, and shake it well until lamb chops are glossed with olive oil. Open bag and sprinkle in sumac and oregano. Seal bag again and shake once more until the lamb chops are coated with sumac and oregano. Place bag of lamb in the refrigerator to marinate for 20-30 minutes.

2. Heat grill — or, if you are working on a stove top, a grill pan — to medium/high heat. Remove lamb chops from the marinade, allowing excess oil to drain off before placing them on the grill. Cook for 2 minutes per side (the chops will be rare to medium/rare) or until seared and slightly firm to the touch.

* “Frenched” lamb chops are ones in which the meat and fat have been partially removed from around the rib bones for an elegant presentation (though for the less-than-elegant, frenched bones also make convenient handles from which to gnaw.)

Salad:

3 kirby cucumbers, peeled and diced
1 cup grape tomatoes, sliced in half
1/2 red onion, chopped
1/4 cup fresh mint, shredded
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1/4 cup feta cheese, crumbled
salt and pepper to taste

Combine cucumbers, tomatoes, and onion in a medium bowl.  Add lemon juice, olive oil, and salt and pepper to taste. Toss in feta cheese. The salad is best the day it is made, but will keep for 24 hours.

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