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.
If you’re in the mood for a seafood dish with a kick, I recommend a Shrimp Fra Diavolo. It is a simple preparation yet an interesting alternative to a regular marinara sauce.
Begin by heading to your local seafood market for jumbo shrimp (I suggest four per person). Then select your pasta. This weekend I found an excellent egg pasta made in Italy by Bartolini called “Cirioline All’Uovo”. The package contains eight nests of long squared pasta, adding more surface area for the sauce to adhere, and two nests per person seems to be the perfect amount to allow for seconds.
After you clean the shrimp, prepare what I refer to as a “fast sauce”. This involves slicing three cloves of garlic and sautéing the garlic in olive oil. Do this in a sauté pan that has a lid, and then add a box of Pomi chopped tomatoes. Add salt to taste and stir.
The “Fra Diavolo” begins by adding several dashes of red paper flakes as well as a dried chili pepper. Also include fresh herbs, such as basil and/or oregano. (I am growing a hot and spicy oregano plant, which was an ideal pairing!) When the sauce comes to a boil, reduce the heat to simmer and cover.
While preparing the sauce, bring a large pot of water to a boil. As the water comes to a boil, add a pinch of salt and then the pasta. Stir the pasta periodically. When about six minutes remain to cook the pasta, add the cleaned shrimp to the sauce. Adjust the heat to medium and cover. Turn the shrimp once while cooking so that each side becomes opaque. This will take about three minutes per side.
Drain the pasta and add it to the sauté pan, tossing it with the shrimp and sauce. Serve the Shrimp Fra Diavolo in pasta bowls…with extra red pepper on the side.
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Tagged Chili Pepper, Cooking, Food, Fra Diavolo, Garlic, Herbs, Hot, Italian, Pasta, Pepper, Recipe, Red Pepper, Sauce, Seafood, Shrimp, Tomato