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Sweet sensational cheeky chops from the kitchens of  chrismukkah

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...Thanks to  maher, its a better way to put them :B

This recipe comes from Yankee Magazine - and its made with skordalia (that unfortunately, I did not make)...but it did come out rather tasty!

Link is here: http://www.yankeemagazine.com/recip.....with-skordalia


Ingredients:

2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons ground coriander seed
2 teaspoons ground fennel seed
2 teaspoons kosher or sea salt, plus extra to taste
1/4 teaspoon ground cinnamon
1/4teaspoon ground allspice
1/4teaspoon ground ginger
1/2 cup blended oil (olive and canola)
4 tablespoons lemon juice
4 tablespoons red wine
1/4 cup diced Spanish or yellow onion
4 garlic cloves, minced
1 tablespoon honey
2 racks baby lamb, Frenched
Freshly ground black pepper
Skordalia

Instructions:

Heat oven to 375°. In a small pan over low heat, add spices and "toast" until they become fragrant; stir often and transfer to a bowl to cool.
(skipped this part, I just put in the spices as is.)

In the bowl of a food processor or blender, add spices, oil, lemon juice, red wine, onion, garlic, and honey; pulse until well blended. Place lamb racks in a deep pan or large Ziploc storage bag. Add marinade and cover the lamb thoroughly. Seal and refrigerate 8-24 hours.

Remove lamb from refrigerator 30 minutes before cooking. Heat your grill or a large heavy-bottomed pan to medium-high. Remove lamb, shake off excess marinade, and season with salt and pepper; cook 3 minutes per side.

Then place lamb in an ovenproof pan and cook in oven to medium-rare (125* on a meat thermometer). Remove from oven and let rest 10 minutes. Slice between bones for individual chops, and serve with Skordalia.

This I skipped as well - you can (as I did) quite easily put this on your grill, and cook this on a medium high (about 400 F) for about 10 minutes - and if you have the marinade leftover still in the bag, USE IT to baste the lamb when you flip it over...then when its good and cooked just take out, let rest and chow down!

Skordalia

Ingredients:

4 thick slices white bread, crusts removed
3 garlic cloves, peeled
1 teaspoon kosher or sea salt, plus extra to taste
1 cup mashed potato, divided
1/2 to 1 cup extra-virgin olive oil
Juice of 1 lemon
Freshly ground black pepper

Instructions:

Place bread in a shallow pan and cover with water. Once water is absorbed, squeeze excess from bread.

Place garlic on a cutting board (or in a mortar) and sprinkle with salt. Using the back of a knife or the pestle, mash garlic and salt together.

In the bowl of a food processor, puree bread and garlic. Add 2-3 tablespoons potato at a time, pulsing to combine. With the motor running, add 1/2 cup olive oil in a slow, steady drizzle. The texture should be light and fluffy, but spoonable; add more oil if needed (or to taste). Stir in lemon juice, then salt and pepper to taste.

Note to self - need to make this - BUT without the soggy bread. Im very sure you would have better results if: 1.) the bread was toasted and ground up in the skordalia and 2.) if you used ROASTED garlic, which would add a good bit more oomph. Whats more, I dont think you should be restricted to JUST white bread either...a good crusty sourdough or an herbed bread maybe? I'll have to see if that will also work as an experiment.

Enjoy at any rate folks!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being