Tuesday, February 14, 2012

Restaurant (Re)creation: Kokkari's Grilled Lamb Chops and Roasted Potatoes



~ From top: Lamb chops on the BBQ, Perfectly Grilled Chops,
(Re)creation plated and ready to be devoured ~

If you know kiwis (like my husband), you know they love their lamb.  I was racking my brain for the perfect dish to serve on Valentine's Day and then it came to me: grilled lamb and potatoes!  (I mean, what guy wouldn't love that combo?)  Kokkari is very well known for their lamb so I decided to use a recipe from the Kokkari Cookbook that I recently bought.  This recipe is simple and requires very little time.  While it may look like a lot of ingredients, many are repeated in each preparation, so you don't have to buy very many items.  Perfect for a weeknight Valentine's Day meal.  (And yes, the kiwi thoroughly enjoyed it).

Serves 4 (generously)

Ingredients for lamb: 
  • 2 8-rib racks of lamb, trimmed and cut into single rib chops
  • 2 tsp garlic powder
  • 1/2 tsp freshly ground pepper
  • 2 tsp dried oregano, crumbled
  • 2 tablespoons olive oil
  • Sea salt
  • 2 lemons, cut in wedges
  • Fresh Oregano springs for garnish, optional

Ingredients for potatoes:
  • 3 large Yukon Gold potatoes, each peeled and cut lengthwise into 6 wedges
  • 4 tablespoons extra-virgin olive oil
  • 1/2 tsp dried oregano
  • 1/4 cup fresh lemon juice
  • Sea salt and ground pepper

Ingredients for Kokkari Dressing:
  • 6 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tsp capers, rinsed and minced
  • 2 tsp minced shallets
  • 1 tsp minced garlic
  • 1 tsp minced flat-leaf parsley
  • 1/2 tsp chopped fresh oregano 
  • 1/4 tsp dried oregano
  • Sea salt and fresh ground pepper
  • (Optional: bunch of arugula)

Directions:

Preheat the oven to 450 degrees F.  

Put the potatoes wedges in a large bowl and toss thoroughly with olive oil, oregano, salt and pepper.  

Arrange the wedges in one layer a non-reactive baking dish.

Drizzle with lemon juice and 1/2 cup of water around (not on) the potatoes.

Bake for 20 minutes, then rotate the pan and bake for another 20 minutes (or until potatoes are browned and the water has evaporated.  

Remove from heat and let cool for at least 15 minutes.

Meanwhile, preheat grill on high (for lamb).

Put the lamb chops on a work surface and pound with your fist until it is evenly thick.  

Combine the garlic powder, pepper, and oregano in a small bowl.  

Press the seasoning blend on both sides of the meat, including the meat on the bones.  

Before grilling, drizzle olive oil on the seasoned chops, using your fingers to coat the meat evenly.  Season with salt.

Grill the chops, turning once, for about 3 minutes on each side (for medium rare). 

While the chops are cooking, whisk together the dressing ingredients.

Squeeze 2 lemon halves over the chops before taking them off the grill.

Serve the chops hot with a side of potatoes and a bunch of arugula (optional), all drizzled with dressing.

Garnish with lemon wedges and oregano sprigs.

Kali orexi (enjoy)


Kokkari
200 Jackson Street
San Francisco, CA
(415) 981-0983



2 comments:

  1. Here is a dish I made using leftover lamb in a salad http://caroleschatter.blogspot.co.nz/2012/02/salad-with-leftover-lamb.html

    ReplyDelete
  2. Excellent blog and recipes! Keep it up!

    ReplyDelete