Texas Grilled Lamb Chops with Lentil Salad

Grilled Lamb

2 double lamb chops from the rib, per person
1 cup red Texas wine
2 cups olive oil
1 bunch rosemary (approximately 2/3 ounce, net weight)
1/4 cup garlic, minced
½ yellow onion, roughly chopped
1 tablespoon freshly ground black pepper
1 bunch mint (approximately 2/3 ounce, net weight)
Salt

Combine all ingredients in a container except for the salt.  The meat must be marinated in the refrigerator at least 12 to 24 hours before cooking.  To cook, remove the lamb from the marinade, season with salt, and grill over a medium flame for about four to seven minutes per side, depending on desired doneness.  Let rest for about 5 minutes before serving.  (Note: If flame flares up during cooking pull meat off with long tongs until it subsides.)

Lentil Salad
8 ounces green lentils
2 garlic cloves, minced
2 tomatoes, diced
½ red onion, diced
½ cup kalamata olives, roughly chopped
1/4 cup mixed Texas herbs, chopped (I like parsley, mint, rosemary, thyme)
1 tablespoon Dijon mustard
2 tablespoons honey
1/4 cup balsamic vinegar
1/4 cup Texas red wine
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup olive oil
1/4 cup extra virgin olive oil

Place the lentils in a pot and cover with water.  Simmer over a low heat for 25 minutes, or until the lentils are just tender.  They should not be mushy.  Drain the lentils if there is any liquid left, allow to cool.
Put the lentils in a bowl along with the garlic, tomatoes, red onion, olives, and herbs.
In a separate bowl, mix together the mustard, honey, vinegar, wine, salt and pepper.  Slowly whisk in the oils.  Taste and adjust the seasonings.  Pour the vinaigrette over the lentil mixture and stir together.  Taste the salad and adjust the seasonings if necessary.  Refrigerate for several hours to overnight before serving.

Makes enough to serve five to six

Recipe created by Chef Michael H. Flores  •  
©2009 Mis En Place, LLC
210.545.CHEF (2433)  • www.cookwithmichael.com