Grilled lamb with mediterranean salsa - bon appetit

4 servings

Ingredients

Quantity Ingredient
1 cup Olive oil
6 tablespoons Chopped fresh rosemary
2 1 1/2-lb racks of lamb, each cut into double chops
2 tablespoons (1/4 stick) butter
½ pounds Fresh wild mushrooms (such as shiitake, crimini or oyster), cut into small strips
1 tablespoon Plus 1/2 C olive oil
3 Garlic cloves, sliced
4 Plum tomatoes, seeded, diced
1 Zucchini, cut into small strips
1 Yellow squash, cut into small strips
½ cup Black brine-cured olives (such as Nicoise), pitted, chopped
1 tablespoon Minced anchovies
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
1½ teaspoon Chopped fresh thyme
¼ cup Balsamic vinegar
3 cups Arugula or mustard greens
Bulgur & Herb Pilaf (separate recipe)

Directions

LAMB

SALSA

FOR LAMB: Combine oil and rosemary in large glass baking dish. Add lamb; turn to coat. Cover; chill 4 to 24 hours.

FOR SALSA: Melt butter in heavy large skillet over medium-high heat.

Add mushrooms; saute until tender, about 4 minutes. Transfer to large bowl; cool. Heat 1 T oil in same skillet over medium-high heat. Add garlic; saute until golden, about 2 minutes. Add to mushrooms. Add tomatoes, zucchini and next 6 ingredients to bowl; toss. (Can be made 4 hours ahead. Cover, chill. Bring to room temperature before continuing.)

Pour vinegar into medium bowl. Whisk in ½ C oil. Pour over vegeta- bles. Toss. Season with salt and pepper.

Prepare barbecue (medium-high heat). Season lamb with salt and pepper. Cook to desired doneness, about 5 min'tes per side for medium-rare.

Arrange arugula in center of each of 4 plates. Spoon warm pilaf and salsa alongside. Place lamb atop salsa.

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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