Mint cools off this very simple, spicy summer lamb dish.
1/4 cup fresh mint leaves (I used pineapple mint from my herb garden…)
1/4 cup cilantro leaves
Extra virgin olive oil
1 teaspoon paprika
1 teaspoon allspice
1 teaspoon curry
1 teaspoon red pepper flakes
4 lamb loin chops
Rough chop the mint and cilantro and place in a bowl. Pour in 3 tablespoons of olive oil and add the paprika, allspice, curry and red pepper flakes. Mix with a spoon and add sea salt to taste.
Place the lamb chops in a plate and spoon the spice mixture on both sides. Let the lamb marinate at room temperature for one hour. Then, grill on medium high heat for about 4 minutes per side for medium rare, and let rest for a few minutes before serving.
Consider serving with a side of grilled eggplant or ratatouille.
Now is the time to enjoy sweet cherries. Already this summer, you may have prepared cherry desserts ranging from pies to clafoutis.
Another way to incorporate this fruit into your summer repertoire is a cherry salsa to enhance your main course. I used the quantities below for an accompaniment to a grilled pork loin dinner for two (with some left over).
1 1/2 dozen sweet cherries, pitted and roughly cut into smaller chunks
1 small shallot, roughly chopped
1/3 cup cilantro, roughly chopped
1 dried red chili pepper, sliced into rings
2 tablespoons extra virgin olive oil
Dash of curry
Mix the cherries, shallot, cilantro, chili and olive oil in a bowl. Taste before adding and mixing in your desired amount of sea salt and a dash of curry. Permit the flavors to combine by placing the bowl of salsa in the refrigerator for about one hour before serving.
This sweet yet spicy salsa makes for a refreshing addition to grilled pork and would also pair well with a grilled fish.
Make the most of cherries during their peak this season!
Posted in Uncategorized
Tagged Cherry, Chili, Cilantro, Cooking, Curry, Food, Fruit, Pork, Recipe, Salsa, Shallot, Spicy, Sweet