Our favorite season is now in full swing! And as we approach the Fourth of July, summer’s trajectory becomes a soaring Roman candle, streaming red, white and blue. This is the time for classic Americana, in all its exuberance.
There are dozens of brilliant ways to show your spirit. From gorgeous bunting to festive flag pillows and fabulous tabletop decor from designers like Kim Seybert, it’s all about setting the stage for a star-spangled celebration.
Of course, it’s not a celebration without food, and in our melting pot of a country, we relish countless flavors. Lamb – the mainstay of many cooking cultures for millennia – is spectacular cooked over an open flame. Lean, yet succulent and bursting with flavor … it’s a mouthful of luxury hot off the grill. Served with spicy sauce and corn on the cob? Now that’s American style.
Menu contributed by Kelly Sterling.
Grilled Lamb Chops with Chimichurri Sauce
2 racks of lamb, 1¼ to 1½ lbs. each
Salt and fresh ground black pepper to taste
Chimichurri Sauce (recipe below)
Prepare the Chimichurri Sauce. Rinse and dry the lamb. Place the lamb in a large resealable plastic bag and pour in the Chimichurri Sauce, reserving ½ cup for serving. Seal the bag and toss to cover the lamb completely. Refrigerate for 1 to 3 hours.
Prepare a charcoal grill or preheat a gas grill to medium high heat. Remove the lamb from the marinade, discarding any sauce left in the bag. Place on the hot grill and cook, turning once or twice until meat reaches the desired temperature, 130°F for medium-rare and 140°F for medium. Let rest for at least 5 minutes before slicing.
2 cups packed fresh Italian parsley leaves, finely chopped
4 medium garlic cloves, peeled and chopped
2 Tbsp. fresh thyme, chopped
¼ cup balsamic vinegar
Juice and zest from 1 lemon
½ tsp. red pepper flakes
½ tsp. kosher salt
Freshly ground black pepper
1 cup extra-virgin olive oil
Place all ingredients in a bowl, and stir until well combined. Reserve ½ cup for serving, and use the rest as the marinade. Serve with couscous and grilled vegetables.
Grilled Corn on the Cob with Herbed Butter
6 ears of fresh yellow corn, husks and silks removed
1 stick of unsalted butter, room temperature
Zest from 1 lemon
1 Tbsp. each chives, parsley, thyme and basil, finely chopped
½ tsp. sea salt
½ tsp. freshly ground black pepper
Combine all ingredients in a small bowl and mix well.
Heat grill to medium high. Place the corn on the grill and cook, turning until all sides are bright yellow and slightly charred. Transfer to a platter, slather each ear with the herb butter, and serve warm.