4. When you move the meat to the cooler side of the grill,
brush the onions and potatoes with olive oil, sprinkle with salt
and pepper, and place on the hottest part of the grill. Cook until
golden brown, about 2 to 3 minutes per side for the potatoes and 5
to 7 minutes per side for the onions. Remove the vegetables from
the grill and place them in a large bowl.
5. Add the lettuce to the bowl with the potatoes and onions.
Whisk the dressing well and add it to the bowl, using just enough
to moisten the ingredients, then toss gently. Place a portion of
salad on each plate. Cut the tenderloin into slices about 1-inch
thick, lay several on top of each portion of salad, and serve with
corn on the cob and thick slices of grilled bread. A fresh fruit
crisp makes a good dessert.
Americans shy away from eating lamb, consuming just under a pound
per person annually. But this shortsightedness has an advantage:
When you buck the tide and serve lamb, it seems unusual and
therefore celebratory. Our top choice is the loin chop. The lamb
equivalent of T-bone, loin chops are the most expensive type of
lamb chops and are both extremely tender and have a delicate flavor
appreciated even by people who are not that fond of lamb.
GRILLED PEPPERED LAMB LOINS WITH GREEN GRAPE-PARSLEY RELISH
For the relish:
1 C seedless green grapes, halved
1/4 C red wine vinegar
1/4 C virgin olive oil
1 t minced garlic
1/4 C roughly chopped flat-leaf parsley
Kosher salt and freshly cracked black pepper to taste
8 lamb loin chops, about 6 ounces each, 1 1/2 inches thick
1/3 C freshly cracked black pepper
1/4 C kosher salt
1. For live fire grill: Build a medium-hot fire in your grill
(you can hold your hand 5 inches above the grill surface for about
3 seconds). For gas grill: Preheat the grill on high with the lid
down for 10 minutes. Turn burners down to medium-high.