Saffron’s Grilled Lamb Chops with Greek Spice & Herbs and a Father’s Day Giveaway

Posted by Stephanie Meyer on Jun 18, 2015 at 9:52am

Saffron's Grilled Lamb Chops with Greek Spice & Herbs | Fresh Tart How’s your summer going? Yeah SUMMER! I just love having Nathan home from school, not to mention stealing as many meals and sips and walks outside as I can. I hope you are too – from the looks of my Instagram feed, you most certainly are grilling, biking, gardening, hiking, beaching, picnicking, and having a grand ol’ time. It warms my heart to see, it really does. Our winters are long and we deserve to celebrate in the sun.

Father's Day Giveaway | Fresh TartI snapped out of my sun drunkenness long enough to realize that Father’s Day is THIS coming Sunday and quickly pulled together a couple of recipes and a giveaway for y’all. I’m so lucky to have such talented friends to generously throw in for some last-minute fun and turn it into something really special!

So here’s the deal: Leave your name in the comments below, on my Instagram page, or on my Fresh Tart Facebook page, and tomorrow morning (June 19) at 8:00 am I will randomly draw a winner. That’s FAST so…act FAST. I’ll overnight the prize to you (or if you live in town, perhaps I can bring it to you) so you have it by Saturday. The giveaway is three SIGNED cookbooks: mine – Twin Cities Chef’s Table, plus The New Mediterranean Table by Sameh Wadi (featured in yesterday’s New York Times!) and Gluten-Free Artisan Bread in Five Minutes a Day by Zoe Francois and Jeff Hertzberg, MD.

The Martinez & The Gimlet | Fresh Tart

(Photo by Erik Eastman)

I’ve also included a treat for cocktail-loving dads: Easy & Oskey’s Make Your Own Grapefruit Bitters Kit. Check out (below) not one but two gin summer cocktail recipes for using the bitters once your dad crafts them. In particular, do not miss the link for rhubarb simple syrup because WHOA RHUBARB.

Saffron's Lamb Chops | Fresh TartFor those of you who don’t win, you still win! Because I’m also sharing Chef Sameh Wadi’s recipe for grilled lamb chops from Twin Cities Chef’s Table. Father’s Day heaven, right there. (Recipes for all of the dishes pictured are in the book!)

UPDATE: WINNER IS JOY ALTMANN! Congratulations Joy!

A quick reminder that I’m teaching a Paleo Sunday Suppers class at Kitchen in the Market on Sunday, July 26, from 4-7 pm, for ideas on using CSA box or farmers market bounty, implementing a grain-free diet for optimal health, and to pick up tips on pulling together fast delicious meals. Register here.

I’m also teaching a More Intro to Paleo demonstration class at Nordic Ware on Tuesday, June 30, from 7-9 pm. Register here.

Happy Father’s Day!

Saffron’s Grilled Lamb Chops with Greek Herbs & Spices
Executive Chef Sameh Wadi
Serves 4

Note: AIP/autoimmune protocol friends, you can easily adapt this recipe by making a spice mix of dried oregano, garlic powder, and citric acid (if using). Proceed with fresh herbs and lemon as directed. Enjoy!

1 (4-pound or approximately 8-bone) rack of lamb, chime bone removed, fat cap trimmed, rack cut into chops
4 tablespoons olive oil
Greek spice (recipe below)
2 whole lemons, sliced
4 fresh oregano sprigs
4 fresh thyme sprigs
Sea salt

Drizzle 2 tablespoons of olive oil on a baking sheet. Arrange the lamb chops over the oil and drizzle remaining oil over chops. Turn chops to coat evenly in oil, then sprinkle generously on both sides with Greek spice (you will not use all of the Greek spice). Transfer seasoned chops to a heavy duty freezer bag, add the fresh herb sprigs and lemon slices, and seal. Refrigerate for a minimum of 2 hours and up to overnight.

Preheat charcoal or gas grill until very hot. While grill heats, remove chops from refrigerator and bring to room temperature. Remove chops from bag (discard bag with herbs and lemon) and season chops with salt. Grill chops over high heat to desired doneness (time will vary depending on grill and cut of chops, usually around 3 1/2 minutes per side for medium; the spice blend helps to achieve a crusty-charred exterior).

Let chops rest on a cutting board for 5 minutes before serving.

Greek Spice
Makes 3/4 cup

5 tablespoons black peppercorns
1 tablespoon green peppercorns
1 1/2 teaspoons whole coriander seeds
1 tablespoon dried oregano
5 teaspoons garlic powder
2 teaspoons citric acid (optional, although it adds nice tartness)

In a dry 10-inch skillet over medium heat, toast black pepper, green pepper. and coriander until fragrant. Cool.

In a spice (or coffee) grinder, grind together the toasted spices and oregano to a fine powder. Transfer to a small bowl and add garlic powder and citric acid. Mix thoroughly. Store unused spice in an airtight container at room temperature.

The Martinez
Erik Eastman, Easy & Oskey

2 ounces Far North Spirits Gustav gin
3/4 ounce Priorat Natur Vermut or Dolin Rouge vermouth
1/3 ounce rhubarb simple syrup
1/4 teaspoon grapefruit bitters
lemon rind

Stir extensively (at least 30 seconds) over clean ice. Strain and serve with lemon twist.

The Gimlet
Erik Eastman, Easy & Oskey

2 ounces Far North Spirits Gustav gin
1 ounce freshly squeezed lime juice
1 ounce rhubarb simple syrup
1/4 teaspoon grapefruit bitters
small handful fresh tarragon

Shake extensively (at least 15 seconds, or until shaker is noticeably cold) with clean ice. Strain.


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