Summer eating

Today was one of those days, when the craving for meat is so strong you don’t dare resist it. When the need to fire up the grill and smell the aromas of sizzling fat and searing meat is impossible to ignore.

Lamb chops are perhaps my favorite kind of meat to grill or barbecue. That small, juicy piece of meat on the bone is so tender and flavorful that can rival even the best beef steak. You can’t help but salivate even at the thought of it being served to you.

The green herb and garlic sauce with olive oil and lemon complements the strong taste of the lamb, and the sweet, cherry tomato salad with the mild red onion brings freshness and cleanses the palate between bites.

The succulent meat, the eating with your hands so indicative of summer, the pungent green sauce, the tomato salad, the cold glass of beer. That’s what summer is all about.
That, and music.

Lamb Chops with Herb and Garlic Sauce, and Tomato and Onion Salad

This is for me the best summer meal for 2 or… 102 people. Adjust the recipe according to how many people you’re cooking for.
Also, a Greek classic accompaniment to lamb chops: Rub some slices of good bread with olive oil and dried oregano and grill them on both sides.

Yield: 6-8 servings

Ingredients

for the herb and garlic sauce
2 handfuls fresh parsley leaves
1 handful fresh mint leaves
2 garlic cloves, mashed
5 Tbsp extra virgin olive oil
1 Tbsp lemon juice
Salt
Freshly ground black pepper

for the lamb chops
20 lamb chops
Extra virgin olive oil
Salt
Freshly ground black pepper

for the tomato salad
A variety of cherry tomatoes, halved
Red onion, sliced
3 parts extra virgin olive oil
1 part red-wine vinegar
Sea salt flakes (I used Maldon)
Freshly ground black pepper

Special equipment: small food processor or blender, grill (you can use either a stovetop grill or a barbecue grill - this is the one I use)


Preparation

for the herb and garlic sauce
Add parsley and mint leaves to your food processor or blender, followed by the garlic, olive oil and lemon juice. Process until you have a slightly coarse sauce, you don’t want a puree, and add salt and pepper to taste. Mix again and give it a taste. Adjust seasoning. You may find that it needs a bit more acidity in which case you can add more lemon juice.
Put sauce in a small bowl and set aside until ready to use.

for the lamb chops
Trim extra fat from the lamb chops with a sharp knife. They are small and cook very quickly so there’s no time for the extra fat to render. You don’t want to be chewing on uncooked fat.
Dry them on paper towels and pour olive oil over them. Rub it onto the chops and season generously with salt and pepper.

Heat your grill or outdoor barbecue. If you’re using a stovetop grill, make sure to heat it up really well before adding the lamb chops. Add chops to your grill and cook for 2 minutes on each side, for medium. Adjust cooking time depending on the thickness of the lamb chops and your personal preference.

for the tomato salad
Add all the salad ingredients into a big salad plate and toss well with your hands or two spoons. Check the seasoning before serving.

Serve the lamb chops straight from the grill. Have the salad at the table as well as the bowl of herb sauce so everyone can put some sauce on top of each chop.

Enjoy!