6 people
DINNER
Ina Garten Cooking for Jeffrey (p.108)
Garlic - 6 cloves
Mint - 1⁄3 cup
Turmeric - 1 1⁄2 tbl
Coriander seeds - 1 tbl
Cumin - 1 tbl
Lemons - 2
Racks of lamb - 3
Greek yogurt - 1 1⁄2 cups
Sriracha - 1 1⁄2 tsp
Garlic - peel, leave whole
Mint - julienne
Lemons - juice to yield 3 tbl and zest to yield 1 tbl
Lamb - cut into chops
Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1⁄2 tsp salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add 5 tbl olive oil and pulse to combine.
Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a smll bowl, whisk together the yogurt, Srirarcha and lemon juice and spread evenly on the lamb chops. Cover, refrigerate and allow to marinate for 6 to 24 hours.
Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with couscous on the side.