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WHAT'S NEW
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Andrew's ingredient of the month -- Lamb
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We often think of lamb as a colder-weather meat, but lamb is eminently suitable for the summer grill.
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By Andrew Chase, Homemakers Magazine Food editor
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Here in Canada we have some of the finest locally-raised lamb and we should enjoy it more often than we do. Here are some pointers for enjoying lamb in August, on the grill.
At most supermarkets, lamb imported from New Zealand, and sometimes Australia, is available fresh and frozen, and it is good quality meat. But often, supermarket butcher counters or local butchers offer local lamb; the flavour and texture of which is most often far superior to the imported meat.
From the pre-salé lamb fed on salt marshes in Quebec's Gaspé peninsula and the St. Lawrence River estuary to that of Salt Spring island on the west coast of British Columbia; from prairie-raised lamb from Alberta and Manitoba to the grass-raised lamb of Ontario and the Maritime provinces, our lamb is superb and all-natural. (You also might see American lamb on restaurant menus; this isn't because of superior taste, but because American lamb is generally larger and more uniform in size, allowing restaurants easier portion and cost control.)
Most urban centres have large ethnic groups that prize lamb, particularly Greek, Italian, Middle Eastern, West Asian and South Asian communities, and will thus have their own butchers who will always offer good, fresh local lamb. Let's make the best use of it.
Lamb cuts to use on the grill
Almost every cut of lamb can be grilled successfully, but certain cuts come to mind as especially good on the grill.
Lamb chops
Of course, lamb chops, particularly loin chops, are a favourite grill item. Nothing is easier and little is better than sprinkling thick-cut lamb loin chops with salt and pepper, grilling them quickly over high or medium-high heat until medium-rare, and serving with a little freshly made mint sauce (whir some mint leaves, a little sweet onion, lemon or lime juice, some fresh green hot pepper to taste, salt and a touch of cumin in the food processor until smooth).
Or you can season the chops lightly with spices, such as cumin or fennel seed, curry spice or a spice mix such as Montreal steak spice; or make a paste of crushed garlic a little salt, pepper and olive oil and mix with a little chopped fresh rosemary or dried oregano or marjoram and marinate for a bit before grilling. Shoulder chops are economical, but they are tough.
They should be well-marinated in a favourite spice mixture with some lemon juice or vinegar and oil or in a barbecue sauce or wet marinade before grilling. Grill them slower over moderate heat until medium or well-done.
Lamb racks
Lamb racks are really chops that are sold still together, rather than cut into individual chops. They are rib chops and cook quite quickly, making them great for the grill. Any spicing or marinade you might use for chops will work well with them also.
Grill them over medium-high heat until rare or medium-rare and then cut them into individual chops after letting the meat rest for 5 minutes or so. For a tasty and fun summer version of lamb racks, inspired by a favourite summer cocktail, try our Mojito grilled Rack of Lamb. Because chops off the racks aren't too big, especially on local lamb, grilled rack of lamb makes a particularly good appetizer course of single chops for a summer party.
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