French Grill by Susan Herrmann Loomis

Author:Susan Herrmann Loomis
Language: eng
Format: epub
Publisher: Countryman Press
Published: 2018-09-05T16:00:00+00:00

ASTUCES: Instead of grilling individual steaks, grill the flank steak as a whole piece and cut it into serving pieces once off the grill. It stays moister that way. The tricky part here is timing. Get the frites fried the first time, build the fire, get the grill hot, then start putting the frites into the oil for their second frying. When they’re all fried, grill the steaks.

Syrian Spiced Lamb Chops

Côtes D’Agneau À La Syrienne

Serves 4

The lamb here, spiced with flavors from the Middle East, is both exciting and haunting, conjuring up images of craggy landscapes, lilting music, flowing robes, and song and dance. I recommend a shoulder chop here because it’s more tender and moist than a loin chop. You’ll need to cook it a few minutes longer than a loin chop, but it’s worth the wait! Try a lush and spicy Côtes du Rhône from La Roche Buissière with this dish, and serve grilled onions and grilled zucchini alongside.

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