Salmoriglio is a strong, pungent lemon-herb sauce, originally from Calabria and Sicily. Serve the lamb with the chopped Greek salad to start and some grilled bread for soaking up the sauce.
Serves 4.
INGREDIENTS
DIRECTIONS
Grind herbs, zest, juice, and 1 teaspoon coarse salt to a paste with a mortar and pestle. Transfer to a bowl and add oil in a slow stream, whisking until emulsified. Season with salt and pepper.
Pat lamb dry and season with kosher salt and pepper. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill lamb, turning once, about 4 minutes on eachside for medium-rare.
Serve sauce spooned over lamb.
Related posts:
