Celebrate the season with something exceptionally tasty: Chef Seamus Mullen, owner of New York's Tertulia restaurant and author of "Hero Food", shares a mouthwatering holiday lamb recipe:
Recipe: Marinated and grilled lamb with roasted mushrooms, salsa verde (on this page)For the lamb: Season the lamb chops with kosher salt and fresh ground pepper. Combine the remaining ingredients in a large roasting pan, add the chops and coat thoroughly with marinade. Cover with plastic wrap and refrigerate for 4 hours.
For the mushrooms: In a large saute pan or dutch oven, heat the olive oil over medium heat and cook the bacon until browned, about 4 minutes. Add the mushrooms and saute vigorously for 5 minutes until nicely browned. Add the shallot, garlic and reduce the heat to medium-low and deglaze with the vinegar, then add the butter and season with salt and fresh pepper. Finish with lemon zest and chopped herbs. Can be served right away or reheated and served.
For the salsa verde: Add ingredients together.
To finish: Pre-heat grill or grill pan over medium-high heat and brush with oil. Remove lamb chops from the marinade and pat dry with a paper towel. Grill chops for 3 minutes per side for medium rare. Serve on top of pan-roasted mushrooms with a drizzle of salsa verde.
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