MICHAEL HARLAN TURKELL
Michael Psilakis
Chef Michael Psilakis has been lauded
for both his traditional and reinterpreted Greek menus and is responsible
for putting Modern Greek cuisine on
the culinary map. Psilakis has accrued
many of the food world’s highest
honors, including Chef of the Year from
Bon Appétit and Esquire. His ;rst
cookbook, How to Roast a Lamb, was
published by Little, Brown in 2009.
Sun-Dried-Tomato-Crusted
Lamb Chops with Wilted
Arugula and Tsatziki
The Lamb Cooperative
Recipes developed by Michael Psilakis
8 Australian loin lamb chops
Kosher salt and cracked
black pepper
3 tablespoons extra-virgin
olive oil, divided
2 shallots, ;nely chopped
6 cups (about 6 ounces)
baby arugula leaves
;/; to ½ cup tsatziki sauce
(see note)
CRUST
¾ cup large, plump sun-dried tomatoes,
roughly chopped
2 tablespoons oil-cured black olives, pitted
½ teaspoon minced rosemary
1 small sprig thyme, leaves only
½ teaspoon dry oregano, preferably Greek
1½ teaspoons Dijon mustard
1½ tablespoons extra-virgin olive oil
2 teaspoons red wine vinegar
About ½ teaspoon cracked black pepper
For the crust, in a food processor, combine all the ingredients and puree to a
very smooth, thick paste, about 45 to 60 seconds. Reserve.
For the lamb, preheat the oven to 400°F. Season the lamb liberally on all sides
with kosher salt and pepper. Preheat a sauté pan over medium high heat, add
1 tablespoon olive oil and brown the chops well on all sides.
Discard the oil in the pan. Transfer the chops to an oven-safe dish and place it
in oven. Roast the chops for 5-6 minutes. Remove the chops from the oven
and smear the sun-dried tomato crust over the top. Allow to rest for 5 minutes
before serving.
Meanwhile, reheat the sauté pan over medium-high heat and add 1 tablespoon
of olive oil. Add the shallots and sauté for about 1½ minutes. Add the arugula
and wilt brie;y, about 30 seconds. Divide the arugula among 4 plates and top
with a spoonful of tsatziki sauce.
Serve the lamb next to the arugula and tsatziki. Finish with a drizzle of
1 tablespoon olive oil. Makes 4 servings.
Note: Tsatziki is a delicious sauce made from yogurt, cucumbers and other
spices. You can make your own or ;nd commercial brands in some stores.
Grilled Lamb Chops
The Lamb Cooperative
1 frenched Australian rack of lamb
( 8 ribs)
Kosher salt and cracked black pepper
2 lemons
Extra-virgin olive oil
1 tablespoon dry Greek oregano
I like to serve these chops as an appetizer, straight off the grill,
while everyone is hanging out and chatting. Or, serve as an entrée
with a Greek salad.
SOUVLAKI MARINADE
1 cup extra-virgin olive oil
3 cloves garlic, smashed and chopped
3-4 sprigs thyme
1 fresh bay leaf or 2 dried leaves
2 sprigs rosemary
2 shallots, sliced
Kosher salt and cracked black pepper
Prepare the Souvlaki Marinade by combining all ingredients in a bowl; set aside.
Using a sharp knife, slice the rack of lamb between the bones to make 8 equal
chops. Pat them dry with a paper towel. Marinate the chops in the Souvlaki
Marinade, refrigerated, for 24 hours.
Preheat a charcoal or gas grill, or ridged cast-iron grill pan, until hot. Lift the
chops from the marinade, letting all of it drain away. Season liberally with
kosher salt and pepper.
Grill the chops until ;rm and char-marked, about 3 minutes on each side,
depending on how you like the meat done. Rest the meat for a minute or two.
Arrange the chops on a serving platter. Squeeze fresh lemons over the top, drizzle
with extra-virgin olive oil, and ;nish with a sprinkle of oregano. Makes 4 servings.
Recipes adapted from How to Roast a Lamb, by Michael Psilakis
(Little, Brown and Company, 2009).
Chef’s Choice 113
