From: Mr Rufus Faloofus
Date: Thu, 19 Apr 2001 22:27:12 -0500
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Grilled Lamb and Mixed Greens
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1 lamb rib chop (loin chops will work, but are not as pretty)
1 bunch mixed greens
2 tbsp dijon mustard
1 lemon
2 cloves garlic (minced)
2 tbsp olive oil
2 shallots (minced)
1 ripe pear (d'Anjou is my favorite)
1/2 oz blue cheese
salt & pepper
1/2 tsp olive oil
1/2 tsp balsamic vinegar
1 pinch sugar
1/2 tsp olive oil
Combine the olive oil, garlic, and mustard in a glass or plastic
vessel with a flat bottom; mix well. Add the juice of the lemon,
and mix more. Trim the fat from the bony end of the lamb chop,
and put salt and pepper on both sides. Coat the lamb chop in the
lemon-mustard-oil-garlic mix and let it sit there. Slice the
pear thinly and arrange a couple slices on a plate, around the
edges. Put the mixed greens in the middle. Whisk together the
1/2 tsp of olive oil, balsamic vinegar, and sugar, and sprinkle
the dressing on the greens.
Grill the lamb chops (on the rare side of medium), reserving the
marinade.
Heat a small frying pan, put yet another 1/2 tsp of olive oil in
there, and add the shallots. When these begin to brown, add the
rest of the marinade.
Crumble the cheese over the mixed greens, lay the lamb chop on
the top, and spread some of the marinade-and-shallots mix on it.
With this, I'd recommend the Kendall-Jackson syrah, or a nice
strong zinfandel (like a single-vineyard one from Ravenswood or
Rabbit Ridge). If you can get the Penfold's Cabernet-Shiraz,
that's even better.
--Foofus.
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