LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Ciao'd with a can of Yerba Mate.

Do you remember the children's rhyme about weather? It goes something like this: "January snowy, February flowy, March blowy, April showr'y, May flowr'y," etc.  How prescient, even for a poem written in the 19th century when "global warming" wasn't part of the conversation.  

Easter and Passover are snowy, flowy and blowy this year, yet they bring a message of hope and celebration for the fresh start that is spring. Proof positive that there is a tender shoot even in the coldest ground, March shepherds in daffodils, robins, and spring lamb.

Across the globe, lamb is the most popular Easter symbol. Back in the day, the lamb was considered a lucky omen, especially at Easter time. I won't go into the religious symbolism other than to say the lamb is a symbol of peace. For centuries, the pope's Easter dinner has featured a whole roast lamb. And so, here we are with a recipe for lamb. 

Roasting a whole lamb is a bit cumbersome, even if you can find one. My recipe showcases tender, juicy loin lamb chops. They're quick to grill (or broil) and present beautifully on the plate. A flurry of herbs and a healthy spritz of lemon complement the earthy richness of the lamb. Serve the chops with other spring yums such as tender asparagus followed by sweet strawberries.

Some say January is the month for resolving to do something new. I say it's spring. Why else would a season be synonymous with leaping, launching, and jumping off? Happy landing! 

RECIPE

LAMB CHOPS WITH LEMON, GARLIC, AND HERBS

Tender lamb chops are quick to cook yet elegant enough for a dinner party. Feel free to substitute other herbs such as thyme or mint for the rosemary and oregano.

Serves 4

¼ cup fresh lemon juice
½ cup olive oil
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
8 bone-in lamb loin chops, each about 6 oz. and 1-inch thick
Kosher salt and black pepper

In a shallow bowl or baking dish, combine the lemon juice, olive oil, garlic and herbs. Season the lamb chops with salt and pepper and add to the dish, turning to coat with the marinade. Let stand at room temperature for 30 minutes or cover and refrigerate up to 24 hours.

Remove the lamb chops from the marinade (discard the marinade). Grill over high heat or broil for 5 minutes. Turn the chops and grill another 5 minutes for medium-rare, or until done to your liking.

ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Ciao'd in front of a crackling fire (the secret's in the oak).

After a false spring warm snap that enticed daffodils, plum trees, and sneeze-inducing Acacia to bloom, we've been booted back to winter. This is the meteorologic equivalent to the cute, debonair guy you meet in a college bar who drinks bourbon instead of (or with) beer and makes you feel oh-so-pretty, witty and wise,  and then goes home with the spray-tanned girl in the crop top. You know it's not going to end well. And it didn't.

Today it's chilly, gray and rainy. Spring will come again. Until then, why not warm up with a bowl of soup?  And why not give the nod to cauliflower? It's having a moment. Take a stroll through your local market and you'll see the knobby, ivory veg transformed into "rice" (do this at home by pulsing the florets in a food processor until they resemble, well, rice), pizza crust and other variations on familiar foods. Ka

Roasted Cauliflower Soup with Italian Herbs is at once rich and healthy. (Thank you, soup angels, it's possible to enjoy both in one bowl.) Roasting cauliflower elicits its earthy flavor and locks in its gentle sweetness. A bit of char imparts a hint of smoke. The Italian herbs complete the flavor dance card. Feel free to use whatever you have on hand but I am partial to the rosemary-basil-oregano triumvirate. I tossed fresh rosemary sprigs and a few garlic cloves with the cauliflower for roasting and then included dried basil and oregano in the soup. Serve the soup with a green salad and crusty bread and you've got a simple, sensational meal just right for a rainy (or snowy) night. 

RECIPE

ROASTED CAULIFLOWER SOUP WITH ITALIAN HERBS

Rich in flavor yet low in fat, this soup is just the thing for a rainy or snowy night. In fact, it's just right for any night. Serve with a green salad and crusty bread and you're good to go. Substitute vegetable stock for the chicken stock if you prefer a vegetarian dish.

Serves 4

1 large head cauliflower, cut into florets
3 cloves garlic, smashed and peeled
2 fresh rosemary sprigs
1/4 teaspoon crushed red pepper flakes
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 large leek, white and light green parts, quartered and sliced
1 teaspoon dried basil
½ teaspoon dried oregano
5 cups chicken broth
2 tablespoons freshly grated Parmesan cheese
Chopped parsley or chives, for garnish

Preheat oven to 425 degrees.

Toss the cauliflower with the garlic, rosemary, red pepper flakes, and 2 tablespoons of the olive oil. Season with salt and pepper.

Spread the cauliflower onto a rimmed baking sheet and roast until it is golden brown and tender, stirring occasionally, about 35 to 40 minutes.

Heat the remaining oil in a saucepan over medium heat and cook the leek until soft, about 5 minutes. Stir in the basil and oregano and cook, stirring, until fragrant, about1 minute. Add the broth to the leek mixture and bring to a boil. Add the cauliflower, reduce the heat to a simmer, and cook 20 minutes.

Puree the soup until smooth and creamy. You may need to do this in batches. Return the soup to the pot and stir in the Parmesan. Taste and adjust salt and pepper, if needed. Ladle into individual bowls and top with the chopped parsley or chives.

ODE TO THE HEN (PLUS ROAST CHICKEN WITH ITALIAN HERBS AND LEMON)

Ciao'd while watching Chopped, the bacon edition. Yeah, I know. 

In East Cork, by the sea,

The hens, the hens, they call to me.

Leg Horn, Sussex, Barred, and Black,

As red beaks peck, orange feet tack.

Early dawn, in their Palais du Poulet,

Do they wonder what brings the day?

The sustenance of Ballymaloe,

They take and give as they go.

Eggs for breakfast, chicken for dinner,

Is the cook winner or sinner?

RECIPE

ROAST CHICKEN WITH ITALIAN HERBS AND LEMON

Come sit on the culinary therapy couch and let me talk you down from the anxiety ledge. Roasting is one of the easiest ways to cook poultry. Bring the chicken to room temperature, slather it with herbs and olive oil, and stuff it with herbs and lemon. Stick the bird in the oven, walk away, have a glass of wine, and then check its temp with an instant-read thermometer. Seriously simple! I'm serious. 

Serves 4 to 6

3- to 4-pound whole chicken
2 tablespoons chopped mixed herbs, such as rosemary, sage, and oregano
Zest of one medium lemon, finely chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil (I like the Lucero Green Collection)
1 medium lemon (use the one you zested)
2 sprigs fresh rosemary
2 sprigs fresh sage
3 sprigs fresh parsley
1/2 cup white wine

Preheat the oven to 400 degrees.

Rinse the chicken inside and out and pat dry. Place the chicken on a slightly tilted dish to let the water drain from the cavity as you prepare the rub (and then pat dry again). In a small bowl, mix the herbs, lemon zest, salt, and pepper. Add the olive oil and stir to combine.

Season the cavity of the chicken with salt and pepper. Place the chicken on a rack
(v-shaped or flat) in a roasting pan. Using a skewer or toothpick, pierce the zested lemon all over (10 to 15 places). Slip the lemon into the cavity with the rosemary, sage, and parsley sprigs. Tie the legs together with kitchen string and tuck the wing tips under the back. Slather the chicken with the herb mixture, rubbing it into the skin and cavities. Pour the wine into the pan. 

Roast the chicken until the thickest part of thigh registers 170 degrees and the juice runs clear, about 1 to 1 1/4 hours. Transfer the chicken to a cutting board, tent loosely with aluminum foil, and let rest 15 minutes before carving.

4 PM FIX: LEMONY GRILLED CHICKEN WITH GARLIC AND HERBS

Ciao'd while dealing with the head fog that descended after a weekend wedding.

RECIPE

LEMONY GRILLED CHICKEN WITH GARLIC AND HERBS

Chicken is a culinary chameleon that gladly takes on the flavors with which it is cooked. This is a bright and aromatic dish made even tastier with light char from the grill. Make sure you grill the lemons to serve alongside the chicken.  Grilling releases the lemons’ juice and imparts slightly smoky flavor. Bottom line: Lemons that are just right for squeezing over the chicken. 

Serves 4

½ cup freshly squeezed lemon juice (from 3-4 lemons)
2 tablespoons olive oil, plus more for grill
3 tablespoons finely chopped fresh oregano
1 tablespoon finely chopped fresh rosemary
3 garlic cloves, smashed and pulled apart
Grated zest of 1 lemon
Salt and freshly ground pepper
Dash (or more) crushed red pepper (optional)
1 chicken, about 3 ½ pounds, cut into 8 pieces
4 lemons, halved crosswise

In a small bowl, whisk together the lemon juice, olive oil, oregano, and rosemary. Stir in the garlic cloves and lemon juice. Season with salt, pepper and the red pepper, if using.

Divide the marinade and the chicken between 2 large resealable bags. Shake the bags gently to coat the chicken with the marinade. Let stand at room temperature 30 minutes. The chicken can also be marinated overnight in the refrigerator.

Preheat a grill to medium and lightly oil the grates. Remove the chicken from the marinade and place, skin side up, on the grill. Cover the grill and cook the chicken for 20 minutes. Turn the chicken over, cover the grill and continue to cook until well browned and the juices run clear (until an instant-read thermometer inserted into the thickest part of the breast registers 170°F), about 20 minutes more. 

Transfer the chicken to a platter, tent with foil and let rest 10 minutes. While the chicken rests, place the lemon halves on the grill, cut-side down, and cook until lightly charred, 8 to 10 minutes. Serve the chicken with the lemon halves.

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