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Lemongrass Tzatziki
Seared
Salmon
with Lemongrass Tzatziki Tomato Salad
Shrimp
Lemongrass Tzatziki Dip
Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki
Stan
Frankenthaler's Pan-Seared Ponzu Scallops with Lemongrass Tzatziki-Herb
Salad
WINE NOTES
Naia Verdejo: The Rueda region produces light,
fresh and very crisp whites from the verdejo grape. Slightly herby but
full of citrus lemon peel, this is a great wine for dishes that combine
rich and light with hot and cold.
William Knuttel
Cabernet Sauvignon: Some great wine makers are
creating their own ‘retirement’ wines. Usually they are fairly
inexpensive, from more interesting regions and are crafted by legends.
Cabernet and lamb are meant to be together, especially with the dark,
smoky jammy fruit of this wine with dried currants, coffee, white pepper
and tons of blackberries.
Okouka
Junmai Namazake: This is a rice wine from Japan
-- unpasteurized and fresher. Sake is a great twist on a cocktail wine,
with fresh flavors of herbs, cherry blossoms and banana. It complements
many finger foods and dips and adds a little mystery to a gathering. |
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Grilled Lamb Loin Chops and Eggplant with Lemongrass Tzatziki
Serves 4
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1 tablespoon coarsely ground
cumin
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3 tablespoons kosher salt
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1 tablespoon freshly ground
black pepper
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8 naturally raised lamb loin
chops
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1 large eggplant,
zebra-peeled, cut into 1-inch disks
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1 ½ cups Lemongrass Tzatziki
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Extra virgin olive oil for
cooking
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Kosher salt and freshly
cracked black pepper
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Cooking Spray
Prepare a hot, cleaned grill,
sprayed slick. Mix the cumin, kosher salt and freshly ground black pepper
and season each lamb chop well. Place on grill and brown on both sides, 5
minutes a side for medium-rare. Meanwhile, brush extra virgin olive oil on
both sides of eggplant and season with kosher salt and freshly ground
black pepper to taste. Grill until colored on both sides, about 8-10
minutes total. Place eggplant slices on a plate and top each one with
lamb. Let lamb rest for 5 minutes on eggplant. Garnish with 3 dollops of
Lemongrass Tzatziki around the eggplant.
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