It’s been hot and sticky all week and I’ve been trying my best to avoid the heat, stay indoors or in the shade. Being pregnant in the summer is a pain with the temperature becoming unbearable and my ankles starting to swell 😦
But I still couldn’t resist making a variation of a recipe I saw while flipping through the July issue of Living magazine from the infamous Martha Stewart. I had just come from The English Butcher in nearby Benavista where I bought some lamb chops, among other things, so it was perfect timing. The marinade was quick and easy. I decided to accompany our summer grilled lunch with a simple tomato and red onion salad and some grilled aubergines with feta cheese. Here’s how it all turned out:
Grilled Lamb chops
- For the marinade, mix 6 cloves smashed garlic (or minced if you like), 2 shallot thinly-sliced, 1/2 cup fresh lemon juice, 1 1/2 cups olive oil, 1/4 cup fresh rosemary and 1/4 cup fresh oregano.
- Take 1 kilo of lamb chops (about 12) and place in a glass or ceramic dish in one layer.
- Marinate at least 4 hours or better yet, overnight in the fridge.
- Remove the lamb chops from the marinade and drain, while you fire up the grill.
- If you want to use the marinade, bring it to a boil in a small saucepan and serve alongside the meat.
- Charcoal-grill the lamb chops for about 5 minutes per side (for medium rare).
- Serve with some rosemary sprigs and the sauce on the side.
- Serves 4.
Aubergines with feta and mint
- Slice two large aubergines into thick coins (about 1/2 inch thick) and drizzle some olive oil.
- In another bowl, mix 200 grams crumbled feta cheese with chopped mint and the juice of half a lemon.
- When the aubergine is done and still hot, lay on a platter and top with the feta mixture.
- Drizzle with some more olive oil and serve lukewarm.