Grilled lamb

South American inspired grilled lamb.

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Lamb is not the prefered meat when grilling in South America, but after googling I did find that some places they sometimes use lamb. I read that lamb was the cheapest meat they could get hold only used in a few dishes and sometimes grilled. I asked some of my South American friends, but they did not have any lamb recipes either.

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I found some rack of lamb at the grocery store, something I seldom do and was finding myself imagining the smell of grilled meat slightly charred.

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 I made a chimicurri that I massaged the meat with, grilled and served with a green salad with baked corn.

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–1-1.5 kg rack of lamb

Chimichurri

2.5 dl minced parsley
4/3 clove pressed garlic
2 tablespoons finely chopped oregano
125 ml olive oil
2 tablespoons white wine vinegar
1 teaspoon salt
1/4 teaspoon ground pepper

Finely chopped chili to taste

I chopped everything with a knife, but you can certainly use a blender or something similar.
Half of this I spread on rack of lamb and the other half
I mixed with some finely chopped chili.

This was the first time I grilled rack of lamb, so I winged it a bit.
I grilled the meat on high heat for a few minutes to char the meat and then I turned the grill down to about 100 C and left the meat there for about 30 minutes.

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Salad with baked corn

 
Piquant herb butter200 g butter
1 teaspoon ground cumin
2 tablespoons chopped parsley
1 tablespoon chopped fresh coriander
2 cloves minced garlic
2 tablespoons chopped chili
2 dl finely grated Parmesan cheeseMix everything together, except 1 dl of cheese4 corn on the cobBoil the corn in salted water for about 10 minutes
or purchase pre-cooked ones

I cut them in half length wise and place them cut side down on a baking tray, spread the butter on top and sprinkle the rest of the cheese on top.

Grill them in the oven until the butter is melted and the cheese is nicely crusted.

250 degrees C between 5 to 10 minutes near the top of the oven to corn get a nice golden crust.

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Salad

I bought a bag of mixed greens from thee store enough for 4 people.

The dressing

1 dl olive oil
2 tablespoons fresh lemon juice
1 small clove garlic, minced
kosher salt and black pepper

Mix the dressing ingredients together.

Toss the salad i a bowl with the dressing, cut off the kernels of the cobb and mix them with the salad.

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Enjoy a different easter dinner.

Samgyeopsal, grilled pork korean style

Eating korean bbq is a very social way of eating you sit arround a table top grill and share food. You grill the food you want and help each other out, you talk and eat. It feels like you pick at the food and hardly eat anything, but you feel full.