GRILLED LAMB SIRLOIN WITH SALSA VERDE

How to Prepare GRILLED LAMB SIRLOIN WITH SALSA VERDE

               In South Africa, rump is used to describe the sirloin of a lamb, the tender strip of flesh connecting the leg to the loin. "While legs of lamb are more traditional at a braai," says Cape Town butcher Andy Fenner, "think of it like a large steak, with one lean side and one that's nice and fatty. The rump is more manageable, and just as tasty." Fenner scores the fatty side in a crosshatch pattern so the seasonings can penetrate deep into the meat. "Season it for 3 to 5 hours before cooking to draw the moisture out and get a good sear," he says. Then pair it with a fresh, acidic salsa verde.

For The Lamb: 

*Two 1-lb. boneless lamb rump (sirloin) roasts (do not trim) 

*Salt 

*Freshly ground black pepper

For the salsa verde: 

* ¾cup extra-virgin olive oil

*½ cup flat-leaf parsley leaves, finely chopped 

*¼cup fresh mint, finely chopped 

*Finely grated zest of 2 medium lemons (2 Tbsp.) 

*Juice of 1 medium lemon (2 Tbsp.) 

*1 tbsp. capers, drained and finely chopped 

*1 tbsp. minced anchovy fillets (from about 12 fillets) 

*2 tsp. Dijon mustard 

*2 cloves garlic, minced (1 tsp.) 

*¼tsp. cayenne pepper (optional) 

*Salt 

Directions: 

1. Prepare the lamb: Preheat a grill or grill pan to medium-high heat. Use a sharp knife to score the fat caps every inch; rotate the lamb 90° and repeat to form a crosshatch pattern. Season the meat generously all over with salt and pepper.

2. Transfer the lamb fat side down to the grill; cook until the fat renders a bit and the meat is well browned, about 4 minutes. (If flares occur, shift the meat away from the flame until it dies down, then replace.) Using tongs, turn the roasts and cook, turning occasionally, until browned all over and a meat thermometer inserted into the center reads 145° (medium-rare), 15–18 minutes more.

3. Remove the meat and let it rest for 15 minutes before thinly slicing and serving.

4. Meanwhile, make the salsa verde: In a small bowl, combine the oil, parsley, mint, lemon zest and juice, capers, anchovies, mustard, garlic, and cayenne (if using). Season with salt to taste and serve with the grilled lamb.

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BRAISED EGYPTIAN GREENS WITH CRISPY CHICKEN (EGYPTIAN MOLOKHIA)

How to prepare BRAISED EGYPTIAN GREENS WITH CRISPY CHICKEN (EGYPTIAN MOLOKHIA)

              The name of this stew—named after the leafy green that’s used to make it—is one of Egypt’s most popular dishes. Molokhia, the grassy-tasting, green vegetable also known as jute or Jew’s mallow, is occasionally available fresh at farmer’s markets, but the frozen leaves are far easier to find. Look for them at Middle Eastern and North African grocery stores.

     

        Ingredients: 

*1 whole chicken, meat cut into 6 bone-in pieces, neck and ribcage reserved 

*1 large yellow onion, quartered 

*5 pods green cardamom, cracked 

*2 bay leaves 

*2 tsp. kosher salt, plus more to taste 

*2 tbsp. unsalted butter, softened 

*Freshly ground black pepper 

*About 2 tbsp. Cloves from 1 medium head garlic, minced to a coarse paste 

*1 tsp. fresh lemon juice, plus lemon wedges, for serving 

*1 tbsp. ground coriander 

*1 packet (15 oz.) frozen molokhia leaves, thawed and chopped if needed 

*3-4 cups cooked white rice, for serving. 

Directions: 

1. In a large, heavy-bottomed pot, add the chicken pieces and enough cold water to cover; bring to a boil over high heat. Reduce to medium-low and let simmer, skimming occasionally, 30 minutes. Add the onion, cardamom, bay leaves, and 2 teaspoons salt and continue to simmer until the chicken is fully cooked and tender, 20-30 minutes more. 

2. Meanwhile, preheat a broiler to high heat. Using tongs, remove the chicken pieces to a large baking sheet or oven-safe platter and set aside until cool enough to handle. Rub the pieces all over with 1 tablespoon butter, season with more salt and black pepper, and broil until the skin is browned, 4-6 minutes. Remove and set aside while you prepare the soup. 

3. Place a fine mesh strainer over a large bowl, and strain the stock (discard the solids). Measure out 5 ½ cups and set aside any remaining stock for another use.

4. In a medium pot, melt the remaining tablespoon butter over medium heat. Add the garlic, 1 teaspoon lemon juice, and the coriander. Cook, stirring occasionally, until very fragrant and the garlic is beginning to brown, 5-6 minutes. Quickly add the reserved 5 ½ cups stock and bring the mixture back up to a simmer. Add the molokhia, stirring to incorporate. Bring the mixture back up to a low boil, then simmer until the broth is smooth and slightly viscous and the garlic no longer tastes raw, about 5 minutes. (Take care not to overcook the soup, which will cause the leaves to fall to the bottom of the soup.)

6. Divide the rice among 6 individual bowls, then ladle in some of the hot stew. Top each with a piece of chicken and serve immediately with lemon wedges for squeezing.

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