From Curtis Stone What's for Dinner?
Prep Time: 15 minutes
Grill Time: 10 minutes
Rest Time: 10 minutes
Gremolata (can be made a day ahead) Leftovers make for a great salad dressing or to flavour scrambled eggs or frittatas
6 tbsp extra virgin olive oil
3 tbsp finely chopped shallots
3 tbsp finely chopped pitted kalamata olives
3 tbsp sherry vinegar
2 tbsp finely grated lemon zest (or finely chopped preserved lemons)
1 Tbsp finely chopped tarragon (substitution: fresh chervil or pinch of toasted, crushed aniseed)
salt and freshly ground black pepper
3 tbsp olive oil
4 whole star anise, toasted* and finely ground
2 tbsp whole coriander seeds, toasted* and ground
2 tsp sweet paprika
1 frenched 8 rib rack of lamb (about 2 1/2 lb/1 kg), cut into 4 double chops
1. Make gremolata: Combine all ingredients in a small bowl, cover and set aside. NOTE: if you plan on preparing a day ahead, make sure you use a non-reactive bowl and allow it to come to room temperature before grilling the meat.
2. Prepare Lamb: *To toast heat a dry skillet over medium heat and add the star anise. Let it toast for 1 minute or so, until you get the lovely aroma. Then add the coriander seeds and toast for another 30-60 seconds. You want the seeds to brown, not burn. Once the seeds are toasted, using a mortar and pestle or spice grinder, place 2 tbsp of olive oil with the ground seeds and coarsely grind everything to make a paste.
Season the lamb chops with the spice mixture. Let it stand at room temperature while you prepare the grill.
3. Brush with a little olive oil over the spiced chops and grill, turning occasionally for 10-15 minutes, depending on how well done you like them. An instant read thermometer, inserted horizontally should read 125F/51C for medium rare.
4. Transfer to a platter and cover for 10 minutes to allow meat to "rest"
Great served with grilled vegetables and I love Curtis' Pickled Onions.