Recipe courtesy of Grill It! (DK Publishing, 2010), by Chris Schlesinger and John Willoughby. Reprinted with permission from DK Publishing.
Marjoram-Grilled Lamb with Arugula and Port-Mustard Dressingyields 4 servings - level Moderate
For the salad
- 1 pound (450g) boneless loin of lamb
- 1/4 cup California Olive Ranch extra virgin olive oil
- 1 tsp minced garlic
- 2 tbsp roughly chopped fresh marjoram (or substitute oregano)
- Kosher salt and freshly cracked black pepper
- 2 bunches arugula, trimmed, washed, and dried well
- 1 cup cooked fresh lima beans or 1 cup frozen lima beans, thawed
For the dressing
- 1 tbsp Dijon mustard
- 1 tsp minced shallot
- 2 tbsp port wine
- 1/3 cup California Olive Ranch extra virgin olive oil
- Kosher salt and freshly cracked black pepper to taste
- Build a multilevel fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.
- Dry the lamb well with kitchen paper. Combine the California Olive Ranch extra virgin olive oil, garlic, and marjoram in a small bowl, and mix well. Rub the lamb all over with this mixture then sprinkle generously with salt and pepper.
- Place the lamb on the hot side of the grill and sear well (about 10 minutes per side). Move to the medium-hot area of the grill and continue to cook until the meat reaches the internal temperature you like (4–6 minutes per side for medium-rare). To check for doneness, insert a meat thermometer into the dead center of the roast, let it sit for 5 seconds, then read the temperature: you’re looking for 120° F (49°C) for rare, 126°F (52°C) for medium-rare (how we like it), 134°F (57°C) for medium, 150°F 66°C (66°C) for medium-well, and 160°F (70°C) for well-done. Remove the lamb from the grill, cover loosely with foil, and let it rest for 10 minutes.
- While the lamb is resting, make the salad: Combine the arugula and lima beans in a large bowl. In a small bowl, whisk together the mustard, shallots, and port; add the California Olive Ranch extra virgin olive oil slowly in a thin stream, whisking until well blended. Season with salt and pepper, then drizzle the beans and arugula with just enough dressing to coat lightly, and toss well. Divide among four salad plates.
- Slice the lamb against the grain, 1/4-1/2 inch thick. Fan 1/4 of the slices over each salad, drizzle with a little more dressing, and serve.