1 tomato, the size of a
baseball, diced medium
1/3 C balsamic vinegar
1/4 C roughly chopped fresh marjoram (or substitute fresh
oregano)
1. Grill preparation: Follow instructions for lamb chops.
2. Dry the chops with paper towels, sprinkle generously with
salt and pepper, place on the grill and cook until well-seared on
one side, about 5 minutes. Turn and continue cooking to desired
doneness, about 5 to 7 minutes more for medium rare. To check for
doneness: Cut 1/4 inch into the thickest part of the meat; it
should be slightly less done than you like it. Remove from the
heat, cover loosely with foil, and allow to rest 5 minutes.
3. As soon as the chops are on the grill, coat the mushroom
caps with the
olive oil and garlic, sprinkle with salt and pepper
to taste, and place on the grill around the edges of the fire,
where the heat is medium. Grill for 5 to 7 minutes per side, until
the mushrooms are tender but not mushy, and moist throughout.
Remove from the grill, dice into medium-size pieces, and place in a
bowl. Add the tomato, vinegar, and marjoram, mix well, and season
to taste with salt and pepper.
4. Serve the chops accompanied by the relish, a loaf of
crusty bread, grilled or roasted sweet potatoes, and a salad of
leaf lettuce, goat cheese, and walnuts. For dessert, serve two or
three different fruit sorbets.
(Recipes adapted from How to Cook Meat, by Chris Schlesinger and
John Willoughby, William Morrow & Company, 2000)
John Willoughby is the executive editor of Gourmet and the
co-author, with
Chris Schlesinger, of seven cookbooks,
including
The Thrill of the Grill, License to Grill, and
How to Cook Meat.
GRILL OF YOUR DREAMS