Sunday, September 16, 2007

Grilled lamb chops with oregano vinaigrette and radish tzatziki

This recipe is from Bobby Flay's Grilling for Life. I'm trying to make the most of what's left of this year's grilling season. Lamb chops (he calls for rib chops, I used shoulder chops) are simply seasoned with salt and pepper and seared on the grill. The hot lamb chops are topped with a vinaigrette of fresh oregano, garlic, red wine vinegar, honey, olive oil, salt and pepper. Radish tzatziki is a twist on an old favorite. The recipe uses ingredients that are fairly traditional, but instead of shredded cucumber, this sauce calls for finely grated radish. Make sure to squeeze all the moisture out of your radish before you put it in the sauce. I had no idea that so much bright pink juice would leak out of radishes when they're shredded! The combination of the smoky lamb, slightly sweet vinaigrette and tzatziki with the bite of radish was amazing. I will definitely be repeating this recipe in the near future.

1 comment:

Peter Welch said...

Hi Sara
I noticed in the LA Times a section with pictures of "Pretty Foods and Drinks". There are lots of pages of photos readers have sent in. I do not know if you have seen the LA times recently. Given this blog and the pictures of delightful foods here, I thought you might be interested in these other pictures as well.

Thinking about you and Dan.
Love Dad Welch
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